Breakfast Pizza

Prepare the pizza dough. In a small bowl combine the water with the yeast and let it sit for 10 minutes until the yeast is dissolved and bubbly. Combine the rest of the dough ingredients in the bowl of a stand mixer fitted with a dough hook attachment. Add the yeast-water and mix until the ingredients have just combined. Cover and allow it to rest in a warm area until it doubles in size, about one hour.

One hour before baking, preheat the oven to 500 F with a pizza stone on the lower rack. If cooking the pizza on a baking sheet, preheat the oven 30 minutes before baking.

When the dough has rested, take approximately 1/3 of the dough and flatten it with your hands on a floured surface. Use a floured rolling pin to gently roll the crust to about 1/8 of an inch thick.

Transfer the dough to a pizza peel (if baking directly on stone) or onto a baking sheet that has been sprinkled with cornmeal. Gently brush the crust with olive oil. The crust makes enough for 3 pizzas, so save the other two sections for dinner!

Lower the oven temperature to 450 F. If using a pizza peel, carefully slide the pizza crust in the oven onto the stone. If using a baking sheet, place pizza in the oven. Par bake the crust for about 6-8 minutes until slightly golden. Pull crust from the oven and carefully pour the eggs on top. Place the fresh mozzarella cheese and bacon around the pizza and sprinkle with the grated Parmesan cheese. Return to oven and continue baking for an additional 6-8 minutes or until the eggs have just set and the bacon has crisped. When done, remove the pizza and top with fresh basil leaves and black pepper. Serve immediately.