Breakfast Pizza (Big Sur Bakery)For the dough (make the night before)
1/2 tsp dry active yeast
2 cups plus 2 tbsp bread flour (more for dusting)
3/4 cup water
For the Pizza
6 strips of thick cut bacon
1/2 of a leek, sliced only the light green parts
1/2 cup grated parmesan cheese
2 cups of grated mozzarella cheese
some fresh thyme
6 large eggs
freshly ground black pepper
Make the dough the night before: place 3/4 cup of lukewarm water in bowl of an electric mixer with a dough hook. Sprinkle in the yeast, stir and let sit for five minutes. Add flour and one teaspoon of salt and mix on low for one minute. Do not add salt with or before the yeast, it will slow the yeast's reaction. Increase the speed to medium and mix two minutes, then to high and mix until a smooth dough forms, roughly two more minutes. Turn the dough only a lightly floured surface and cut into two pieces, and roll into a tight ball. Tie loosely into a plastic bag (like a garbage bag) and refrigerate over night. One hour before baking, place the dough in a warm spot. Adjust the oven rack to the top position and heat the oven to 500 degrees. Saute the bacon in a pan over medium high heat until crisp. Cool on a paper towel lined plate, then chop. Working with one ball of dough at a time, roll and pinch into a flat disc with your fingers, then drape over your fist and stretch until its roughly 12" wide. Place the pizza dough on a lightly floured sheet pan. Place half of the cheeses, thyme, leeks and bacon on the pizza. Cook for 4 minutes then remove from the oven. Crack 3 eggs on the pizza, and some black pepper and cook roughly 6 minutes, or until the egg whites are set. Remove from the oven and sprinkle with basil before serving. Repeat with the remaining dough for second pie.
Hi I’m Jordan. I direct films, commercials and music videos. I grew up in New Jersey but now I live in Los Angeles. Please ask me anything.