Rewind to last summer, the Hubs and I were strolling the boardwalk of Ocean City, MD searching for a quick breakfast spot before heading back home from our weekend getaway. Not much was open as it was early on a Monday morning, except a little pizza shop. We went in and decided to order a breakfast pizza, not realizing how long the wait would be (30 minutes) we sat outside on the patio and laughed at ourselves that we had chosen this little hole in the wall to eat breakfast and now were waiting for an eternity for a breakfast pizza. The pizza was plopped in front of us and we were amazed. We each took a bite and fell in love. The breakfast pizza was well worth the wait.
Fast forward to this past Sunday, We felt like it was time to try and replicate the infamous breakfast pizza. Here’s what to do:
For the dough:
- In a mixing bowl with a dough hook, if you have it, mix: 1 cup warm water, 1 tablespoon honey, 1 tablespoon olive oil, 1 packet of yeast and 1 teaspoon salt. Slowly add 2-3 cups of flour until dough becomes soft and does not leave residue on your finger
- Knead the dough for a few minutes.
- Oil a bowl and let the dough rest, covered in plastic wrap for about 10-20 minutes.
For the Pizza:
- Preheat oven to 475 degrees
- Roll out the dough on lightly flouring surface (or toss if you have skills) and shape crust
- First, layer shredded mozzarella (this is key as there is no sauce)
- Start layering your toppings (other than egg). I used tomatoes, mushrooms, bacon (pre-cooked and crumbled) and scallions
- Crack 4 eggs spread out on pizza. I tried to place them towards the middle of the pizza but far enough up that it would be in the middle of the future slice
- Top with herbs (I used minced parsley) and salt and pepper to taste
- Top with cheese
- Cook for 10 minutes on a pizza stone and check. If not done to your liking cook for an additional 4 minutes
** note: lightly flour pizza stone before placing pizza… this will help with sticking