24 Jul Bacon and Egg Breakfast Pizza Recipe
1 envelope (1/4 ounce) quick-rise yeast
1 teaspoon sugar
1/2 teaspoon salt
1-1/3 to 1-2/3 cups all-purpose flour
1/2 cup water
1 tablespoon vegetable oil
1 tablespoon cornmeal
1 tablespoon butter
1/4 teaspoon salt
3/4 cup salsa
1/3 pound Jones Dairy Farm Canadian Bacon, chopped
4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
1-1/4 cups (5 ounces) shredded part-skim mozzarella cheese
How to make it
In a large bowl, combine the yeast, sugar, salt and 3/4 cup flour; set aside. In a small saucepan, heat water and oil to 120°-130°; stir into dry ingredients. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest for 10 minutes.
Grease a 14-in. pizza pan; sprinkle with cornmeal. Roll out and transfer dough to prepared pan; build up edges slightly. Bake at 400° for 13-15 minutes or until edges are lightly browned.
Meanwhile, in a small skillet, melt butter over medium heat. Whisk the eggs, salt and pepper; add to skillet. Cook and stir until just set.
Spread salsa over pizza crust; layer with meats, egg mixture and cheese. Bake 5-6 minutes longer or until cheese is melted.
Yield: 8 servings.