Breakfast pizza

Ingredients

Preparation

FOR THE DOUGH

1. In a large bowl, combine the water and yeast. Stir to dissolve and set aside, about 5 minutes, until the yeast is active (bubbling, yeasty aroma).
2. Add the flour and mix by hand for 3 to 4 minutes to combine well. Let rest for 5 minutes.
3. Add the salt and oil to the dough and mix well.
4. Once well combined, transfer the dough to a floured work surface and knead for 5 to 7 minutes. The dough should be smooth, and it should not stick to the surface (add a bit of flour if needed).
5. Transfer to an oiled bowl and cover with a clean, damp dish cloth. Let the dough rise for 1½ hours, preferably in a warm part of the kitchen.
6. Preheat the oven to 450 °F and lightly oil a 13 x 18-inch sheet pan.
7. Transfer the dough to the prepared sheet pan and spread out until about ½ inch thick.
8. With your fingers, dimple the dough to create depressions, making sure to stretch across the pan. If the dough resists, let it rest for 20 minutes and work it again.

FOR THE TOPPINGS

1. Meanwhile, cook the bacon strips in a frying pan on medium-high heat until golden brown on both sides. Place the cooked strips on a dish lined with paper towels to absorb the excess grease. Set aside.
2. Drizzle the olive oil on the dough and then add (in that order) the basil, Parmesan, and fontina.
3. Bake in the oven for 10 minutes at 450 °F. Meanwhile, separate the egg whites from the yolks.
4. After 10 minutes of baking, remove the pizza from the oven and add the bacon strips. Drizzle the egg whites all over the pizza.
5. Return to the oven and bake for another 5 minutes. Remove the pizza from the oven again and delicately place the 6 egg yolks (one near each corner and two in the centre).
6. Return the pizza to the oven and bake for an additional 3 to 5 minutes. (The egg yolks should remain runny.)
7. Remove from the oven, sprinkle with the Italian parsley and serve. Buon appetito!