Pizza Oven Breakfast Pizza Recipes

Steps:

• Place the water in a large bowl or mixer with a dough hook. Dissolve the yeast in the water. Add the remaining ingredients and mix on low speed until a ball is formed. Change to medium speed and mix approximately for 1 to 2 minutes until a smooth and elastic dough is formed. Remove the dough from the bowl, cut the dough into 2 portions, roll into tight balls and place in lightly oiled sheet pan, cover and let proof for a minimum of 4 hours.
• Preheat oven to 400 degrees F. When the dough is ready to be used, simply roll out with a rolling pin. Add the sauce and all of the toppings except the egg. Place the pizza in the oven for approximately 15 minutes until golden and crisp. Crack the egg on top of the pizza, place in the oven for an additional 5 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brown breakfast sausage in a large skillet until no longer pink and the meat is crumbly, about 10 minutes. Drain excess grease and set sausage aside.
• Separate crescent roll dough into triangles and place into a 12-inch pizza pan with a rim, points toward the inside. Press the triangles together to join; pinch a 1 1/2-inch rim up the side of the pizza pan.
• Spoon cooked sausage into the bottom of the crust. Spread hash browns over the sausage and sprinkle with Cheddar cheese. Whisk eggs, milk, salt, and black pepper in a bowl until smooth and pour the egg mixture over the cheese layer. Sprinkle pizza evenly with Parmesan cheese.
• Bake in the preheated oven until eggs are set and crust is lightly browned, 25 to 30 minutes.

Steps:

• For the pizza dough: In a stand mixer fitted with the dough hook, combine the yeast, lukewarm water, and 1/2 cup of the bread flour. Mix well and let it sit for 30 minutes, or until bubbly, like foamy beer. In a separate medium bowl, whisk together the remaining 3 1/2 cups bread flour and the salt until evenly combined.
• Add 3/4 cup cold water and the olive oil to the yeast mixture. Turn on the mixer and begin adding the flour mixture in increments, then mix for 5 minutes, until the dough starts creeping up the dough hook and detaching from the sides of the bowl.
• Grease a large bowl with oil and transfer the dough to the bowl. Turn the dough to coat its surface with oil. Cover the bowl loosely with a tea towel. Let the dough rise until doubled in size, about 2 hours. Punch the dough down, then let rise another 1 hour.
• Divide the dough into 4 equal pieces and form into discs. On a work surface lightly dusted with flour, use your fingers or the heel of your hand (and a rolling pin, if you prefer) to stretch the discs until they're 13 inches in diameter. The disc should be very thin, less than 1/8 inch.
• For the pizza: Place a pizza stone in the oven and preheat to 500 degrees F for 1 hour before baking. (Or preheat a wood-fired pizza oven to very hot, 4 hours before baking.)
• In a food processor, puree the tomatoes until smooth. Season with salt to taste.
• In a skillet, heat the olive oil and pancetta over medium heat and cook for 5 to 7 minutes, or until crisp.
• Using a spoon, spread one-fourth of the pureed tomatoes on 1 disc of dough, leaving a 1-inch border all around. Sprinkle one-fourth of the mozzarella on top. Gently place the pizza on the pizza stone and bake for about 5 minutes, until golden with slight signs of charring. (If using a wood-fired oven, gently place the pizza on the oven floor, and bake for 3 minutes, or until golden and crisp.)
• Remove the pizza from the oven and break an egg over the center of the pizza. Top with one-fourth of the cooked pancetta, return the pizza to the oven, and bake another 3 to 4 minutes (1 to 2 minutes if using a wood-fired oven), until the egg is cooked.
• Remove the pizza from the oven, transfer to a cutting board, and top with one-fourth of the basil. Serve immediately. Repeat with the remaining 3 pizza discs. IMPORTANTE! If you're making pizza within the hour after forming the pizza dough discs, they can be kept at room temperature. Otherwise, place them on a baking sheet, cover with plastic wrap, and refrigerate for up to 12 hours before baking, as long as the dough doesn't rise too much, because acidity will creep in and the flavor will sour. Ideally, though, you should make the pizzas the same day you make the dough.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a rimmed 16-inch large pizza pan with cooking spray.
• Pat out pizza dough on the prepared pan and brush with 1 teaspoon melted butter.
• Bake in the preheated oven for 4 minutes and remove.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop.
• Melt 1 tablespoon butter in a skillet over medium-high heat. Add bell pepper and onion and stir-fry for 3 minutes. Add beaten eggs and scramble, stirring constantly, until eggs begin to set but are still slightly liquid on the sides, 2 to 3 minutes. Spoon evenly over the crust. Place chopped bacon evenly over the eggs. Top with Italian cheese evenly. Season with salt and pepper.
• Bake in the preheated oven until pizza bottom is browned and cheese is melted, 6 to 8 minutes. Let cool slightly, about 5 minutes. Slice and serve.

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375 degrees F (190 degrees C).
• Brown sausage and drain. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese.
• Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese.
• Bake in preheated oven until eggs are set, about 25 to 30 minutes.