Bacon and Egg Breakfast Pizza Recipe

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

4 eggs

1/4 teaspoon salt

Dash pepper

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.