Joy the Baker

Eggy Breakfast Pizza

makes 1 pizza

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For the Crust:

1 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon active dry yeast

1/2 cup warm water

1 tablespoon olive oil

For the Toppings

1 tablespoon olive oil

1 garlic, thinly sliced

1 tablespoon chopped rosemary

1 cup grated mozzarella

1/2 teaspoon crushed red pepper flakes

throw on some:

caramelized onions

sauteed peppers

2 eggs

fresh arugula

This is totally easy!

In a large bowl, whisk together flour, salt, and yeast. Create a well in the center of the flour mixture and pour in the warm water and olive oil.  Using a fork, bring together the dough so that all of the dry mixture is moistened by the water and olive oil.

Dump shaggy dough onto a lightly floured surface.  Knead for about two minutes until the dough comes together into a ball.  The dough may be slightly sticky, that’s fine!

Add a teaspoon of olive oil to the large bowl that the dough was mixed in.  Use your fingers to spread the oil around the bowl.  Place the dough into the bowl, sprinkle with a bit of flour and cover the bowl with plastic wrap.  Place in a warm place and let the dough rise for 1 hour, or until doubled in size.

When dough has doubled, remove from bowl and place on a lightly floured work surface.  Use a rolling pin to roll the dough out to a 1/4-inch thickness.  The dough can be rolled perfectly round, but a rectangle, or totally odd shape is fine as well.

Preheat oven to 450 degrees F.

Flip a cookie sheet upside down and sprinkle with flour.  Place pizza dough on baking sheet.

Sprinkle with olive oil, garlic slices, chopped rosemary, and cheese. Top with whatever toppings strike your fancy.  Crack two eggs onto the unbaked pizza.

Place in the oven and bake for 10 minutes, until crust is golden brown and crisp and eggs are cooked to over easy/over medium.

Remove from oven.  Allow to cool for a few minutes then slice and serve.  Breakfast pizza is best served the day it’s made.  Heck yes.