Breakfast Pizza

Yesterday, a wicked someone pointed me in the direction of punchfork.com an INCREDIBLE food/recipe resource. It took me about three nanoseconds to become completely hooked.

For tomorrow's breakfast, I am making Breakfast Pizza

(Apologies for the crappy photos. I was cooking in my dark kitchen, with only my iPod as a camera)

My mixer is in storage, so I used my KitchenAid food processor to make the dough. Following the recipe, it said make it the night before, so I did... in the future, I will just make my dough the day of. I have a great pizza dough recipe (actually, the pizza yeast container has a great recipe) which has never failed me. I'm not sure if it's because I wasn't using a conventional mixer, but dough was not forming when I followed the water/yeast/flour ratio provided. I added a couple tablespoons of olive oil, and some extra water.  I also don't have a pizza stone, and 500F in my oven would burn everything to a crisp. I preheated my oven to 425F, and baked the pizza(s) for 12-15 minutes until the crust was golden and the cheese was melted.

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Yeast proofing

Mix, mix, mix

DOUGH!

Frying bacon and onions

Add mozza, parsley, salt and pepper. Top with bacon and onions, and crack three eggs on top!

Soooo good!