Access to this page has been denied because we believe you are using automation tools to browse the website. Free Totewhen you subscribe to Taste of Home today! Breakfast Pizza with Cheddar, Bacon, and Eggs Your weekend breakfast plans just got a whole lot more exciting with this Breakfast Pizza loaded with eggs, cheddar cheese, and crispy bacon. Sally is the author of four cookbooks and is a regular pizza for breakfast for the Boston Globe Wednesday Food Section.
She also is a food photographer. Your weekend breakfast plans just got a whole lot more exciting with this Breakfast Pizza loaded with eggs, cheddar cheese, and crispy bacon. Crunchy crust with plenty of cheesy bits, not to mention the-everything’s-better-with-bacon factor, will get everyone off to a cheerful start. But of course, we won’t stop you if you decide to have breakfast for supper too. Now, in terms of time expended and ensuing results, that’s what I call a good bang for your buck! Homemade No-Knead Pizza Dough makes outstanding pizza. You can make it the night before and it will develop lots of flavor with a room-temperature overnight rise.
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It takes only minutes to mix together: Stir flour, salt, yeast, and water together until blended, cover and let rise at room temperature overnight. It’s ready for you as soon as you head to the kitchen in the morning. Don’t overdo it though, that high water content makes the crust good and crispy. Then just give the dough a little rest while you cook the bacon for the topping and it should be easier to shape. Once the pizza has baked for about 10 minutes, you will take it out of the oven and add the eggs.
If you added the eggs at the beginning, they would become overcooked, and we want an egg with a runny yolk. But we’re not the egg police. If you want well-done eggs, just crack them on top at the beginning of baking. One trick that will get you a nice presentation is to break each egg into a cup and slide it onto the top of the pizza. This gives you a lot more control over where the egg lands!