Sangamon Cooks: Pizza for Breakfast. No. Breakfast Pizza.

I have never been able to eat cold or leftover pizza for breakfast, just can't do it. But the other night I went to dinner at La Madia with my friends Josh and Colin and we had the most delicious pizza with egg and prosciutto. I immediately thought, I should make a breakfast pizza with egg and bacon. I like to make a double batch of pizza dough about every other week. It's nice to have in the fridge for quick dinners or a quick and tasty breakfast.

recipe

For the crust
1 1/2 cups flour
1 teaspoon salt
3/4 teaspoon active dry yeast
1/2 cup lukewarm water
1 tablespoon olive oil

Toppings- these are just suggestions, feel free to get creative.
olive oil
parmesan cheese
some other cheese- feel free to use anything!
3 cloves garlic minced
4 eggs
5 slices bacon cooked and chopped
mushrooms- we put them on half, cause I don't like shrooms :(
goat cheese

Mix the dry ingredients together in a bowl. Then add the water and olive oil. Now you want to try and mix this up into a ball. Then knead it on a floured surface for a few minutes and keep working it into a ball. If you get frustrated, just put it down and let it rest for a couple of minutes.

Pour a little olive oil into the bowl you were using. Then roll the ball of dough around to get a nice coating of olive oil all over.

Cover the bowl with plastic wrap and let sit for 1-2 hours.

Open it up after the hour and roll it around a little to get some air out and then reshape into a ball. Place it back in the bowl for another 20 minutes.

I usually double this recipe and use 1 dough immediately and then wrap the other up for another day. Store in the refrigerator until you are ready to use. Take dough out of refrigerator 1-2 hours before you want to use it.

Pre-heat oven to 475 degrees. Roll the dough into a pizza shape.