Delicious Pancetta and Gruyere Breakfast Pizza Recipe ;- I can still clearly recall my very first pizza experience as I sit here writing this post and looking at these photos of pizza. I was at a restaurant in Timisoara with my family when I was around 11 or 12. This occurred during the communist era in Romania, when such dishes were uncommon. For us, dining out was not a regular occurrence. My mother didn’t bake much back then since we were on rations for sugar and oil. Baking was reserved for unique events, such as holidays.
Delicious Pancetta and Gruyere Breakfast Pizza Recipe
However, it was a summer day, and I miss the people and restaurant patios in my former nation. People are present everywhere. individuals taking a stroll, meeting up with friends and family, or strolling to work. That day, my father ordered pizza for the whole family and we all gathered outdoors on the patio. I recall that everyone of us received a personal deep dish pizza.
Ingredients
- ⅓ pizza dough
- 1½ cups Gruyere cheese (shredded)
- 4 eggs
- 8 slices Pancetta
- 4 cocktail tomatoes (cut in quarters)
- 2 basil leaves (chopped)
- black pepper (freshly ground )
Instructions
When you are combining and kneading the dough by hand, add two cups of flour, yeast, salt, herbs, and garlic in a big bowl. Alternatively, you can use a stand mixer that is equipped with a dough hook to combine the ingredients.
In a small saucepan, bring the water and olive oil to a boil where they begin to steam. Turn off the heat and let it sit for five minutes, or until the temperature reaches between 120 and 130 degrees Fahrenheit. While the dry ingredients are being mixed on low speed, the water and oil should be added gently and gradually. When it is necessary, scrape the bottom of the dish with a spatula.
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With the mixer set to medium low, gradually integrate the remaining flour by adding ¼ cup at a time, taking care to ensure that each addition is thoroughly incorporated. You should keep adding flour until the dough is sticky to the touch and clears the bowl.
It should also be sticky enough that it does not fall off your hands. Knead the dough until it is smooth and elastic, either by hand or with a dough hook. The dough should be shaped into a ball, then placed in a basin that has been greased and covered with plastic wrap. Place in a warm location and allow it rise until it has doubled in size, which should take approximately an hour.
In order to release the gases, gently press down on the center of the dough, and then knead the dough by hand on a surface that has been thoroughly cleaned. After allowing the dough to rest for a few minutes, divide it into four equal pieces.
Make a rough circle measuring eight inches in diameter out of each of the four pieces of dough. Wrap the mixture in plastic wrap and allow it to rise for an additional half an hour. Pre-heat the oven to 375 degrees Fahrenheit. Once the bacon strips have been cut in half, place them on a sheet pan that has been lined with aluminum foil.
Bake for approximately 15 minutes, or until the crust is crunchy. Take out of the pan and place on a paper towel as a draining surface. Raise the temperature of the oven to 500 degrees Fahrenheit.
Olive oil should be brushed onto the dough circles, and then cheese should be on top. The eggs should be cracked carefully on top of each circle, and then they should be seasoned with salt and pepper. Add two to three strips of bacon to each portion, depending on how much bacon you want.
Bake for around ten minutes, or for a longer period of time if you want the yolks to be set as well, until the crust is golden brown and the egg whites have set. You should serve it right away after garnishing it with onions and arugula.
Nutrition Information
- Serving: 1serving
- Calories: 467kcal (23%)
- Carbohydrates: 17g (6%)
- Protein: 26g (52%)
- Fat: 32g (49%)
- Saturated Fat: 15g (94%)
- Cholesterol: 237mg (79%)
- Sodium: 652mg (28%)
- Potassium: 193mg (6%)
- Fiber: 1g (4%)
- Sugar: 3g (3%)
- Vitamin A: 790IU (16%)
- Vitamin C: 4mg (5%)
- Calcium: 525mg (53%)
- Iron: 2mg (11%)
NOTES
If you choose, you can also use Velveeta cheese sauce or even Alfredo sauce. This is an option.
These instructions are for making two tiny pizzas, one with sausage and one with bacon, and utilizing each of the sauces that Casey’s General Store uses on their breakfast pizza.
The sausage pizza will be made up of two little pizzas. You should double the amount of sauce and ingredients if you want to make a very large pizza or simply one type of pizza.
