Breakfast Pizza

Eggs, bacon, and bread are the usual ingredients that comprise the usual breakfast but keep it interesting using My Chic Life's recipe of the Breakfast Pizza.

1 pound store bought pizza dough
2 tbsp olive oil
5 slices of provolone cheese
1 cup tater tots, fried or baked
4 slices of thick applewood smoked bacon, cooked and cut into small pieces
3 slices bacon, cut into small pieces
3 large eggs
salt and black pepper, to taste
fresh chives, minced, as garnish
fresh thyme leaves, minced, as garnish

1. Preheat oven to 450 degrees F.  If you have a pizza stone, place it in the oven to preheat, as well.  Take pizza dough out of the fridge and let it sit at room temperature for 30 minutes.
2. Meanwhile, prepare remaining ingredients.  Cook tater tots and bacon.  Slice bacon. Set aside until dough is ready.
3. Place 1 1/2 tablespoons olive oil into 12-inch cast-iron skillet.  Place room temperature pizza dough inside skillet.  Pat into a disk using the palm of your hand.
4.  Stretch dough out starting from the center, rotating dough in the skillet to form an even 12-inch circle.  If the dough is still too elastic, cover lightly with plastic wrap and let dough rest for 5-10 minutes.
5.  Use remaining 1/2 tablespoon of olive oil to coat the top of pizza dough.  Place provolone cheese slices on top.  Followed by sliced Canadian bacon and bacon.  Arrange tater tots in such a way to allow room for cracked eggs.
6.  Place skillet over the stove on high heat.  Cook for about 4 minutes.  Prop the pizza every other minute or so to check on the underside of the dough.  After 4 minutes, the bottom of the pizza should be set and lightly golden brown in the color.  The oil should always be bubbling as this point.
7.  Remove from the stove.  Crack eggs onto the pizza.  Season pizza with salt and pepper.  Place in oven for 8-10 minutes until the cheese is bubbling and melted, and the egg whites are cooked through.  Let cool slightly in skillet before transferring to cutting board to cut into slices.

Posted by Diane Araga, on August 31, 2013 at 9:00 AM