Name: Breakfast Pizza recipe by Angela Battaglino at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: "The Master Recipe" Dough by Zoe Francios and Jeff Hertzberg; 2 lbs flour; 1.5 lbs water; 1 Tbl yeast; 1 Tbl Salt; TOPPINGS; Classico or other Marinara Sauce; Olive Oil spray; Garlic Salt; 8 oz fresh mozzarella; 4 Eggs; Crumbled Breakfast Sausage and/or Bacon; Cornmeal; Flour; SPECIAL EQUIPMENT; Pizza Stone; Pizza Peel

Ingredients Serving: 4

"The Master Recipe" Dough by Zoe Francios and Jeff Hertzberg
2 lbs flour
1.5 lbs water
1 Tbl yeast
1 Tbl Salt
TOPPINGS
Classico or other Marinara Sauce
Olive Oil spray
Garlic Salt
8 oz fresh mozzarella
4 Eggs
Crumbled Breakfast Sausage and/or Bacon
Cornmeal
Flour
SPECIAL EQUIPMENT
Pizza Stone
Pizza Peel

Instructions

Mix first 4 ingredients in a non airtight lidded container. Leave at room temp for 2 hours then refrigerate overnight.
Preheat oven to 500 degrees with a pizza stone on the bottom rack. Roll out dough on floured surface to a 14" round.
Sprinkle pizza peel generously with cornmeal. Gently place dough round on pizza peel.
Spray dough with olive oil and sprinkle with garlic salt. Add a thin layer of marinara sauce and spread leaving a 1/2" crust.
Slice the mozzarella and distribute over the pizza leaving 4 egg sized gaps.
Slide the pizza onto the pizza stone once the oven has preheated. Cook for 5-7 minutes until crust looks firm but still pale. Slide pizza rack out of oven and crack eggs into gaps and sprinkle cooked sausage or bacon over pizza.
Slide pizza back into oven and bake an additional 5 to 7 minutes. 5 minutes for soft cooked eggs, 7 for hard cooked.
Use pizza peel to slide pizza onto and out of oven. Cool and slice.

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