Breakfast Pizza

If you’ve ever tried to figure out how you could get away with eating pizza for breakfast, this recipe is for you! Topped with classic breakfast hash ingredients, and perfectly runny sunny side up eggs, this pizza is perfect for a special weekend breakfast. The dough ferments overnight, which cuts down on active time in the morning, and makes enough for two pizzas. The Emile Henry Smooth Pizza Stone ensures a perfectly baked crust, and makes it easy to achieve delicious results from a home oven. 

*Makes two 10-11” pizzas

Ingredients-

For the dough:

• 312g all purpose flour (about 1 ¼ cups)
• 25g semolina flour (¼ cup)
• 187g water (about ¾ cup)
• 2g instant yeast (¾ tsp)
• 6g salt (1 tsp)
• 10g extra virgin olive oil (1 tbsp)

For the toppings:

• 2 tbsp neutral oil
• 3 small baby potatoes, diced into small pieces
• 6 oz cooked breakfast sausage links, sliced thinly (about 6 links)
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 tbsp dried thyme
• 1 tbsp garlic powder
• 1 tsp salt (or to taste)
• 1 tsp pepper (or to taste)
• About 2 cups freshly shredded low moisture mozzarella
• 6 eggs
• Arugula, to top
  

Directions-

1. Prepare the dough the night before.
2. Add all of the dough ingredients to a stand mixer fitted with a dough hook attachment and knead on medium low until smooth and elastic, about 10 minutes.
3. Rest the dough for about 5 minutes and knead for an additional 3 minutes. If mixing by hand, combine the ingredients in a bowl until you have a shaggy dough and knead on an unfloured countertop until your dough is smooth and elastic.
4. Once kneaded, shape the dough into a ball and let rise in a covered, lightly greased bowl for an hour.
5. Then, divide the dough into two dough balls and place the balls into lightly greased containers, like a deli container or proofing bin. Allow to proof at room temperature for another hour before placing the covered dough balls in the fridge overnight (and up to 3 days).
6. When you are ready to make your pizzas, remove the dough from the fridge and allow to come to room temp before using, about 2-3 hours on the counter.
7. Preheat the oven to 500 degrees F, or however high your oven goes, with the Emile Henry Smooth Pizza Stone on the middle rack. Preheat for at least 45 mins while you prepare the toppings.
8. Heat the neutral oil in a large skillet over medium heat. Add the small-dice potatoes, and cook for a few minutes until they start to brown and caramelize on all sides.
9. Add the sausage, and cook until browned and caramelized.
10. Add the diced onion, bell pepper, and spices, salt, and pepper, and continue to sauté until the vegetables soften and are translucent, about 3-5 minutes.
11. Taste and adjust the seasonings as needed, and remove from heat. Allow to cool slightly while you prep your dough.
12. On a lightly floured work surface, place one of the dough balls on your surface and gently press down the center with your knuckles to create an outer ridge.
13. Pick the dough ball up and hang it on the back of your knuckles. Gently start to expand the shape into a circle by pulling your hands in an outward and circular motion, letting gravity help to stretch the dough out until you have about a 10-11” circle.
14. Place your stretched dough on a pizza peel or cutting board generously dusted with semolina flour.
15. Add a layer of shredded mozzarella (about half a cup) to the stretched dough, then half of the breakfast hash mixture. Give the pizza a shimmy to make sure it is not sticking to the surface. Create 3 wells in the toppings where you would like the eggs to go.
16. Carefully remove the preheated pizza stone from the oven, and transfer the pizza to the stone using a confident motion. Crack 3 eggs, one at a time, into a measuring cup or vessel with a spout before adding one to each well.
17. Sprinkle with about ½ cup mozzarella before placing the pizza in the oven.
18. Bake for 8-10 minutes, or until the egg whites are cooked through and the crust is golden brown.
19. Repeat the above steps with the remaining dough and toppings. Top with fresh arugula. 
20. Enjoy!

Recipe by Marissa Feldman (@marissamakes__)