Egg Pizza with Bacon and Broccoli Recipe

Ingredients

4 to 6 slices bacon
1 1/4 teaspoons or 1/2 packet of dry yeast
3/4 cup warm water
3/4 teaspoon sea salt
1 1/2 cups unbleached white flour
5 large eggs at room temperature
1 cup broccoli florets, chopped into bite-sized pieces
1 cup fresh mushrooms, sliced
1 cup mozzarella cheese, shredded
Cornmeal for dusting pizza peel (optional)

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Step 1

Preheat the oven (using a pizza stone, if you have one) to 475 F. In the bowl of a stand mixer using the dough hook attachment, combine the warm water and yeast and let stand until bubbly, about 5 minutes. With the mixer running on low, add the flour and salt and mix until a ball forms and dough pulls away from sides of bowl. If the dough is still quite sticky, coat your hands with flour and transfer dough to an oiled bowl. Cover bowl with a clean towel and let dough rise for 1 hour. Note: You can use store-bought pizza dough and skip to step 3.

Step 2

While the dough rises, cook bacon until fat renders out and it is nearly cooked through but not too crispy. Drain on paper towel and set aside.

Step 3

On a lightly floured surface, roll out the pizza dough to a 13-inch circle. Dust a pizza peel with cornmeal and place the dough on it. (If you don’t have a pizza stone or pizza peel, place the dough on a baking sheet lightly coated with cornmeal.)

Step 4

Evenly spread broccoli and mushrooms over the pizza. Sprinkle mozzarella over vegetables then top with bacon slices spaced like spokes of a wheel and crack eggs in between bacon slices. Transfer the pizza to the pizza stone (or place the baking sheet in the oven, if you don’t have a stone) and bake for 15 to 20 minutes, until lightly browning in places and eggs are fully cooked.