Colorado Egg Producers

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Breakfast Pizza with Pancetta, Eggs & Potatoes

Makes: 
4 individual 6-inch pizzas

Ingredients

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
Salt
2 large potatoes, diced
8 oz. pancetta, diced (2 cups)
4 large EGGS
Freshly ground pepper
4 scallions, thinly sliced

Instructions

  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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