rustic breakfast pizza with potatoes, bacon, and eggs

pizza dough (recipe below)
extra virgin olive oil
1 yukon gold potato (mandolin into very thin slices)
20 basil leaves
5 pieces bacon (cooked and cut into bite size pieces)
1/4 pound gruyere cheese (freshly shredded)
1/2 ball fresh mozzarella cheese (torn into pieces)
white truffle oil
kosher salt
fresh cracked black pepper
red chili flakes
2 eggs

pizza dough (recipe makes enough for 2 pizzas):
1 package active dry yeast
2 tsp. sugar
1 cup warm water
2 1/2 cups all purpose flour
1/2 tsp. kosher salt
1 tbsp. olive oil

in a bowl, combine the yeast, sugar, and warm water and set aside to proof, about 5 mins.

pour the flour onto a working surface. make a well in the middle of your flour pile and pour in the yeast mixture and olive oil. start working all ingredients to together until you start working it into a large ball. after all the ingredients are incorporated, cut in half, and make 2 balls. i wrap 1 in plastic wrap and place in the freezer for another time. and for the other 1 i place in a bowl, cover with plastic wrap, and place in the fridge over night.

breakfast pizza:
preheat the oven to 500°F. with a pizza stone left in the oven to get hot.

roll out your pizza dough on a floured surface into a nice 12" circle, and sprinkle a bit of corn meal on the bottom of the pizza dough, and drizzle a bit of extra virgin olive oil onto the dough. start layering your pizza with mandolin yukon golds, basil, bacon, mozzarella, gruyere cheese, and top with red chili flakes. when the oven gets to 500°F the turn it down to 450°F and transfer your pizza onto the pizza stone and cook 12-14 mins. until crust is golden brown.

while pizza is in the oven cook the eggs over easy and set aside to top the pizza.

when the pizza is cooked all the way, remove from the oven and place the eggs onto the pizza, then drizzle with white truffle oil.

enjoy :)

justin