Bacon and Egg Breakfast Pizza
Makes 2 pizzas, 10 to 11-inches
Prepare the Weir Dough and let it rise overnight in the refrigerator.
When you are ready to make the pizza, preheat an oven to 500°F or the hottest temperature your oven will go and place a pizza stone on the bottom shelf of oven.
Warm a frying pan over medium heat and add the bacon. Cook until golden, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels.
In a small bowl, combine the garlic and 2 tablespoons of the olive oil and let stand for 10 minutes. In another bowl, combine the fontina and mozzarella and reserve.
Punch down the dough. On a floured surface, divide the dough into 2 pieces and without working the dough too much, form each piece into a round ball. Roll 1 piece of dough at a time to form a 10 to 11-inch circle. Transfer it to a well-floured wooden pizza peel or paddle. Brush the dough to within 1/2 inch of the edge with the garlic-infused oil.
Sprinkle half of the cheese and bacon on top spreading evenly.
Slide the pizza directly onto the pizza stone and bake until it just begins to turn light golden, 4 minutes. With a pizza peel, remove the pizza from the oven and with the back of a large spoon, make 2 indentations on either side of the pizza. Crack an egg in a small bowl and immediately pour the egg into one of the indentations. (See Tip below) Repeat with the other egg and indentation. Sprinkle with Parmigiano. Return the pizza to the oven and bake until the egg whites are almost but not quite set, about 4 minutes.
Turn on the broiler and move the pizza from the stone directly onto the shelf and broil until the crust is golden brown and the eggs are cooked but the yolks are is still runny, 30 seconds.
Watch closely! Remove from the oven and sprinkle the eggs with salt, pepper and crushed red pepper flakes.
Make a second pizza with the remaining ingredients.
Tip: To make a perfect egg shape, crack the egg into a small sieve set over a bowl and let drain for a minute or two. Put the eggs in separate clean bowl and set them aside until ready to top the pizza, up to 10 minutes.
1 recipe Weir Dough
8 slices thick-cut bacon, cut across into 1-inch pieces
1 garlic clove, minced
2 tablespoons extra virgin olive oil
2/3 cup coarsely grated Italian fontina cheese, about 3 ounces
2/3 cup coarsely grated mozzarella cheese, about 3 ounces
4 large eggs
Salt and freshly ground black pepper
Crushed red pepper flakes
1/3 cup finely grated Parmigiano Reggiano