Breakfast Pizza #3
INGREDIENTS:
1 Recipe traditional pizza
-dough (see below)
1 tb Vegetable oil
1 cn (16-oz) tomatoes; drained,
-chopped
Salt and pepper
8 sl Bacon; partially cooked
4 Eggs
1 Recipe traditional pizza
-dough (see below)
1 tb Vegetable oil
1 cn (16-oz) tomatoes; drained,
-chopped
Salt and pepper
8 sl Bacon; partially cooked
4 Eggs
TRADITIONAL PIZZA DOUGH 2 3/4 c Bread flour (well-sifted -all-purpose flour is fine) 1 ts Salt 1 ts Active dried yeast 1 ts Sugar 3/4 c Warm water; about (110f, -45c) 1 tb Olive oil
Traditional Pizza Dough: Sift flour and salt into a medium bowl. In a small bowl, combine yeast, sugar, and 1/4 cup water; leave until frothy. Add yeast liquid to flour with remaining water and oil. Mix to a soft dough; knead on a floured surface 10 minutes until smooth. Place in a greased bowl; cover with plastic wrap. Let rise in a warm place 45 minutes or until doubled in size. Punch down dough and kneed briefly. Oil a 12-inch pizza pan. Place dough in center of pan; press out to edges with your knuckles. Pinch up edges to make a rim. Use as directed in recipe.
MY NOTES/SUGGESTIONS: The dough above can be used for any pizza, not just breakfast pizza, and it works well. (Try adding some herbs to the douch while keading, or maybe shredded cheese.) However, the above process may be a bit complex to achieve all before breakfast, so you might try either preparing the dough beforehand and freezing it (I've never actually done this, as I prefer to make it fresh, but evidently it works) or perhaps buying ready-made crust or dough and using that. It seems to me that a little cheddar cheese sprinkled on top of this pizza would be nice, too, and maybe some herbs.
/EGGS
Traditional Pizza Dough: Sift flour and salt into a medium bowl. In a small bowl, combine yeast, sugar, and 1/4 cup water; leave until frothy. Add yeast liquid to flour with remaining water and oil. Mix to a soft dough; knead on a floured surface 10 minutes until smooth. Place in a greased bowl; cover with plastic wrap. Let rise in a warm place 45 minutes or until doubled in size. Punch down dough and kneed briefly. Oil a 12-inch pizza pan. Place dough in center of pan; press out to edges with your knuckles. Pinch up edges to make a rim. Use as directed in recipe.
MY NOTES/SUGGESTIONS: The dough above can be used for any pizza, not just breakfast pizza, and it works well. (Try adding some herbs to the douch while keading, or maybe shredded cheese.) However, the above process may be a bit complex to achieve all before breakfast, so you might try either preparing the dough beforehand and freezing it (I've never actually done this, as I prefer to make it fresh, but evidently it works) or perhaps buying ready-made crust or dough and using that. It seems to me that a little cheddar cheese sprinkled on top of this pizza would be nice, too, and maybe some herbs.
/EGGS