Burrata Breakfast Pizza
Say hello to all of your breakfast dreams.
1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
1 cup marinara/pizza sauce
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 balls of burrata cheese
1/2 pound sweet italian sausage, browned
4 slices bacon, cooked and crumbled
2 scallions, thinly sliced
3 or 4 large eggs, or however many you’d like!
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsely
1 tablespoon snipped fresh chives
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
Preheat oven to 425 degrees. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you’re just using a baking sheet, follow the directions below for baking and set to 425 degrees.)
Brush the pizza dough with the olive oil. Cover it with the marinara sauce and sprinkle with the garlic cloves and red pepper. Pull apart the balls of burrata and evenly disperse it over the dough. Top with the sausage, bacon and scallions. Evenly crack the eggs over top. I like to find “pockets” where the eggs can sit nicely between the toppings so they don’t run off while cooking!
Bake for 20 to 25 minutes (or around 15 to 20 minutes if using the pizza stone) – until the eggs are set to your liking. Remove the pizza and cover with the herbs and chives. Slice and serve immediately!