Who says you can’t eat pizza for breakfast! This recipe is always a big hit at the B&B. I usually use the toppings listed below, sometimes substituting bacon for the ham. You can use anything you like—the trick is to keep it light and not pile too much onto the crust.
Makes four 6-inch pizzas
Crust (see Note below)
2 cups unbleached bread flour
1 tsp. salt
1 tsp. fast-rising yeast
1 Tbsp. olive oil, plus extra for oiling the bowl
1 cup warm water (not hot)
1 cup diced ham
12 thin slices of tomato
¾ cup grated Parmesan cheese
4 large eggs
Place the flour, salt, and yeast in a food processor fitted with the dough blade; pulse to mix. With processor running, add the tablespoon of oil through the feeding chute. Then slowly add water until a soft ball forms. (I typically do not use the entire cup.) Place dough on a floured surface and knead a few times, then form into a ball. Place dough in a small oiled bowl, cover tightly with plastic wrap, and set in a warm place to rise until doubled, about 1½-2 hours.*
Place risen dough on floured surface and divide into four equal portions. Form each portion into a tight ball. Rub lightly with olive oil, cover with plastic wrap and let rest for 10 minutes.
Preheat oven (with pizza stone, if using) to 480°.
To form pizzas: Gently pull each ball of dough into a crust shape place on a piece of parchment paper (one pizza per paper). Using the heel of your hand, push the crust out to make it approximately six-inches in diameter. Brush crusts with olive oil and, leaving space in the middles for the egg (see photo); sprinkle each with the chopped ham. Top ham with three tomato slices per pizza, and sprinkle evenly with cheese. Place parchments with pizza onto a preheated stone or baking sheet.
Break an egg into a small bowl and gently slide into the middle of one pizza. Repeat with remaining three eggs. Bake for 8 to 10 minutes, until egg whites are set and crust is golden brown. Remove from oven and slide pizzas onto serving plates.
*Dough can be made in advance and refrigerated or frozen after rising. To freeze: Wrap dough in plastic and place in freezer bag. Thaw in refrigerator. Bring refrigerated dough to room temperature about 45 minutes before forming crusts.
NOTE: If you choose, you can substitute your favorite refrigerated pizza dough for the homemade dough, forming it in the same way.