Breakfast Pizza
Convert your pizza to a breakfast pizza by topping with eggs
Servings 6
Ingredients
- Dough
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water about 110 degrees F
- 3 1/2 cups all-purpose flour plus additional for rolling dough
- 2 teaspoons kosher salt
- 3 eggs
- Handful of arugula
- 1/2 yellow onion
- 1 small container of bella mushrooms
- 1/2 of a green pepper sliced crosswise
- 2 tbsp olive oil divided
- 1/2 cup colby-jack cheese
Instructions
- In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.
- Add about half of the flour over the yeast mixture and mix.
- Add the salt, pepper and remaining flour and mix until incorporated.
- Lightly flour a cutting board or flat surface. Knead for 3 to 5 minutes.
- Let rest in an oiled bowl for about an hour.
- Knead for a couple of minutes.
- Wrap in plastic wrap and place in the fridge for 30 minutes.
- Meanwhile, saute the onions and mushrooms in 1 tbsp of olive oil for 4 - 5 minutes. Season with salt and pepper. Set aside.
- Roll out the dough to the size of your cast iron skillet.
- Heat the skillet on medium high heat until smoking.
- Add the dough and cook for a couple of minutes.
- Drizzle the remaining olive oil on top of the dough.
- Add the cheese, then the mushroom, onions, green peppers and cook for a few minutes.
- Crack the eggs on top of the pizza. Place into a 425 degree oven.
- When the eggs are set, remove from the oven.
- Top with the arugula.
- Serve and enjoy!