Contestant #1 Breakfast Pizza

Pizza Dough

1 1/2 cups warm water (115 degrees)

2 packets active dry Yeast

1/4 cup olive oil (more for the bowl)

2 tablespoons sugar

2 teaspoons coarse salt

4 cups bread flour

Place water in a large bowl; sprinkle with yeast.   Let stand until foamy,

about 5 minutes.   Brush another large bowl with oil.

In bowl with yeast, whisk sugar oil, salt.  Stir in flour with wooden spoon until a sticky dough forms.   Transfer to oiled bowl, brush top of dough with oil.   Cover bowl with plastic wrap, let stand in a warm spot until dough has doubled in size, about 1 hour.

Turn dough out onto a well-floured surface.   With floured hands, knead until smooth, about 15 seconds, divide into two balls.  Pizza dough can be refridgerated or frozen at this point.

Topping Ingredients:

8 oz. fresh mozzarella cheese, sliced

2 large tomatoes

4 oz. oil cured black olives, or spanish olives, pitted and halved.

coarse salt and freshly ground pepper

eggs 2 for each pizza round.

4 oz. browned bacon

basil and or cilantro for garnish.

Preheat ovent to 400 degree.  Divide each ball of dough into 2 equal pieces.  On a lightly floured surface work surface, roll each piece into a 7 inch round.   Top rounds with fresh mozzarella, tomatoes, olives, and cheddar cheese, season with salt and pepper. 


Place rounds on pizza stone, if using, or baking sheet.   Bake until crust is just starting to brown, remove from oven.   Break an egg into a bowl, and slide onto  pizza, repeat with remaining eggs.   Continue baking until egg whites are set the recipe says 4-5 minutes, however I like my eggs to be cooked well so I baked it for atleast 10 minutes.  Remove from oven arrange browned bacon pieces, additional cheddar cheese, and basil or cilantro on top, and serve immediately.


Variations:  instead of eggs, pineapple can also be used for a great change in taste.