Breakfast pizza, anyone? Your breakfast might be a traditional table offering bacon, eggs, and these Savory Breakfast Waffles . Maybe it’s a protein-filled smoothie and a bowl of fruit before you run out the door.
But pizza for breakfast?
While it might bring back memories of eating cold pizza over the sink in your college dorm room, let us assure you that homemade pizza is far more nutrient dense than leftover takeout. Try it, you’ll see.
Breakfast Pizza With Pancetta
For the crust:
- 1 1/2 tsp. raw honey
- 1 1/4 c warm filtered water
- 1 packet dry active yeast
- 3 c sprouted wheat flour
- 1 1/2 tsp. coarse sea salt
- 1 tbsp. dried basil
- 1 tbsp. dried oregano
- 3 tbsp. extra virgin olive oil
For the toppings:
- 6 oz swiss cheese
- 8 cherry tomatoes
- 1/4 c fresh basil
- 4 eggs
- 8 slices pancetta
- fresh ground black pepper, to taste
- Stir the honey into the warm (not hot) water until dissolved.
- Add the dry active yeast to the warm honey water and allow to sit for about 10 minutes or until the yeast begins to bubble.
- Add the sprouted flour, sea salt, basil, and oregano and mix well.
- Remove the dough from the bowl and knead it into a ball on a lightly floured surface.
- Coat dough ball with a thin layer of olive oil, and place back into a large bowl.
- Cover the bowl with a dish towel and let it stand for 30 minutes or until the dough doubles in size.
- Roll and/or stretch your dough into shape. This is the fun part where you can toss it in the air like at a pizza parlor.
- Place your shaped dough on a pizza stone or sheet pan covered with parchment paper.
- Shred the cheese, slice the tomatoes in quarters, and mince the basil.
- Top prepared crust with shredded cheese. Arrange the pancetta, two slices together, as nest for the eggs.
- Crack the eggs into the pancetta nest. Arrange tomatoes pieces around the egg cups.
- Bake at 500F for about 8 to 10 minutes or cheese is bubbling and egg whites are opaque.
- Sprinkle with fresh basil and a few generous grinds for fresh pepper.
- Slice and serve.