BREAKFAST PIZZA

Preheat oven to 425 degrees.  Place pizza stone in the oven and let heat for at least 30 minutes.

Shape the pizza dough into a 12-14” round.  Spread cornmeal on a pizza peel and arrange the dough on top.  Spread the olive oil evenly over the dough.  Top with 1 cup of the cheese.

Melt the butter in a non-stick frying pan.  Whisk 3 of the eggs with the heavy cream and add to the hot pan.  Cook over medium low heat until just set, but still wet (they will continue cooking on the pizza.  Spread the eggs evenly over the cheese leaving an area open in the center of the pizza where you will crack 2 raw eggs.  Sprinkle evenly with the bacon and remaining cheese.  Season with the salt and pepper.

Slide the pizza off the peel and onto the stone.  Bake for 14 minutes or until the eggs in the center are just set.

Remove from oven and garnish with scallions.  Slice and devour.

Pizza Crust

Place olive oil, honey, and water into the bowl of a stand mixer.  Stir to dissolve honey into the water (so it doesn’t stick to the bottom of the bowl).  Sprinkle the yeast on top of the liquid mixture, stir, and let sit for 5-10 minutes until yeast becomes foamy.  Add salt and 2 ½ cups of the flour.  Mix using the dough hook attachment.  Gradually add as much of the remaining flour as needed until a ball forms.  Empty dough onto a floured countertop and knead for 10-15 minutes until dough is smooth and elastic adding flour as needed if sticky.

Place dough in a greased bowl and cover with a clean kitchen towel.  Let rise in a warm spot for 1 hour until doubled in bulk.  Knead dough briefly and divide into 2 equal parts and form balls.  Let rest for 30 minutes under a clean kitchen towel.  If you are not using both balls, refrigerate each ball in a plastic bag sprayed with cooking spray for up to 5 days.