Colorado Egg Producers


Breakfast Pizza with Pancetta, Eggs & Potatoes

4 individual 6-inch pizzas


1 cup warm water
1 Tbsp. honey
1 tsp. active dry yeast
2 3/4 cups unbleached all-purpose flour, plus more for kneading and rolling the dough
2 Tbsp. olive oil, plus more for the bowl
2 large potatoes, diced
8 oz. pancetta, diced (2 cups)
4 large EGGS
Freshly ground pepper
4 scallions, thinly sliced


  1. Preheat the oven to 400 degrees fahrenheit, with racks in the lower and upper thirds. Line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer with a dough hook or in a large bowl with a wooden sppon, mix the warm water and honey. Add the yeast and let stand for 5 minutes, or until bubbly. (If it does not form bubbles, start over with new yeast.)
  3. Add the flour, oil and 1 teaspoon sal and mix to combine. Knead the dough for 5 minutes in the mixer or turn it out onto a lightly floured surfave and knead for 10 minutes by hand.
  4. Plaec the dough in an oiled large bowl, cover and let rise in a warm spot until it doubles in size, about 45 minutes.
  5. Divide the dough into 4 parts. Dust the workspace with a little flour and roll out each piece to a free-form 6-inch circle. Place on the baking sheets.

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