Breakfast Pizza

Ingredients for pizza dough:

3/4 cup warm water (105-115 degrees, or warm against your wrist)
1 package active dry yeast
3 tablespoons olive oil
2 cups all purpose flour
1 teaspoon sugar
3/4 teaspoon salt

Dissolve the yeast in the warm water by sprinkling it over the surface of the water and let it stand 5 minutes. Add the oil.

Measure out the dry ingredients into the bowl of a food processor. With the machine running and the tube open, pour the yeast/water/oil into the processor and allow to mix until you see it gather up into a ball.

Meanwhile, oil a large bowl with olive oil. Turn the dough ball into the bowl. Cover and let stand 1 hour until doubled in size. If you are making this a day in advance, you can wrap the dough in plastic wrap at this point and put into the refrigerator.

Prepare the toppings:

Cut several bacon strips into bite-size pieces (not bits) and partially fry them until fat is rendered, but they are not yet crisp. If you love breakfast sausage, partially fry some and slice into bite-sized pieces. Dice some ham if you wish. If you favor western omelets, go ahead and chop up some onions, green peppers and mushrooms. Open your favorite salsa. Crack 2 eggs into a bowl, add 2 tablespoons milk and 1/4 teaspoon salt, 1/8 teaspoon ground pepper. Mix the eggs with a fork until frothy and well beaten.

Preheat oven to 450 degrees.

When risen, punch the dough down. Oil a pizza sheet. Roll the dough out to fit your pan….or pinch apart to form small, individual-sized, free form pizzas. Place on pizza sheet. I use a cookie sheet with a silipat lining, which doesn’t require any oil or cooking spray. Generously sprinkle with grated mozzarella cheese.