Wholesome Breakfast Pizza Recipe (No-Knead)

• servings: 2 servings
• active time: 30 minutes
• total time: 12 hours 42 minutes

Ingredients

½ recipe No-Knead Pizza Dough

Semolina for dusting

1 cup (3 oz/85 g) mozzarella, shredded

10 slices smoked bacon, (cooked and roughly chopped)

4 green onions, (slices)

6 large eggs, (at room temperature)

freshly cracked black pepper

Directions

Preheat the oven to 450°F (230°C). Place a pizza stone or upside-down baking sheet in the oven.

Divide the dough into 2 equal portions, roll each half into a ball and let rest under a clean tea towel for 30 minutes.

Working with one piece of dough at a time, roll or stretch out on a lightly floured surface until you have a 12-inch (34 cm) circle.

Dust a large square of parchment paper with semolina or flour, then place the dough on top.

Sprinkle half of the mozzarella, bacon and onions on each pizza.

Slide the parchment on top of the preheated stone in the oven.

Bake each pizza for 6-8 minutes, until the crust is beginning to set and the cheese has melted.

Crack 3 eggs onto the pizza and continue to bake until the crust is brown, the cheese is bubbling and the whites of the eggs are set, about 6 more minutes.

Crack over some black pepper and serve pizzas immediately as they are best hot from the oven. If you have leftovers you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in a 350° (180°C) oven for 10 minutes.