Breakfast Pizza Recipe

Name: Breakfast Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces water; 1/8 -ounce yeast; 1/4 -ounce salt; 1 pound bread flour; 1/8 cup olive oil; 1/8 cup cornmeal; 4 cups tomato sauce; 16 slices Canadian bacon, cooked until crispy; 2 cups shredded mozzarella cheese; 2 eggs

Servings: persons

8 ounces water
1/8 -ounce yeast
1/4 -ounce salt
1 pound bread flour
1/8 cup olive oil
1/8 cup cornmeal
4 cups tomato sauce
16 slices Canadian bacon, cooked until crispy
2 cups shredded mozzarella cheese
2 eggs

1
Place the water in a large bowl or mixer with a dough hook.
2
Dissolve the yeast in the water.
3
Add the remaining ingredients and mix on low speed until a ball is formed.
4
Change to medium speed and mix approximately for 1 to 2 minutes until a smooth and elastic dough is formed.
5
Remove the dough from the bowl, cut the dough into 2 portions, roll into tight balls and place in lightly oiled sheet pan, cover and let proof for a minimum of 4 hours.
6
Preheat oven to 400 degrees F. When the dough is ready to be used, simply roll out with a rolling pin.
7
Add the sauce and all of the toppings except the egg.
8
Place the pizza in the oven for approximately 15 minutes until golden and crisp.
9
Crack the egg on top of the pizza, place in the oven for an additional 5 minutes.

1404

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces water, 1/8 -ounce yeast, 1/4 -ounce salt, 1 pound bread flour, and more.

Yes, Breakfast Pizza falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Pizza

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