Breakfast Pizza

• 2 c. flour
• 1 t. yeast
• 1⁄4 tsp. salt
• 1 T. granulated sugar
• 2⁄3-3/4 c. lukewarm water
• Initial toppings (see below)
• 3 eggs
• Parmesan cheese
• Small handful of watercress or other spring greens

Preheat the oven to 400° F.

Mix 1 cup of the flour with the yeast, salt, sugar, and water (start with 2/3 cup and add more as needed to form the right consistency). Gradually add the second cup of flour until it forms a ball. Use your hands to form and knead the dough. Let the dough rest 10-15 minutes in a bowl covered with a dish towel to keep it warm.

Press the dough evenly into a shallow pan. I used a cookie sheet because I like rectangular pizzas!

Layer the following onto the prepared crust:

• pesto
• crumbled goat cheese
• 1 sliced tomato (cut the pieces into bite-sized wedges and spread evenly over the crust)
• cooked, crumbled bacon (3-4 slices)

Bake the pizza in the preheated oven for 8-10 minutes. Remove the pizza from the oven and carefully crack an egg into a small bowl. Gently slide the egg out of the bowl and onto the pizza. Repeat with the other two eggs. Place the pizza back in the oven for another 5-10 minutes or until the crust is golden brown and egg is not slimy. Remove from oven top with grated parmesan cheese and fresh torn watercress.

• Yields: 6 servings
• Preparation Time: 45 minutes