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"Morning guys! Have you ever had a breakfast pizza? I know, I was a little skeptical myself, but then I saw this photo and decided that this could actually be pretty tasty (and if you make it right, healthy)... Sounds like fun (and a little decadent) huh? But why not? You could totally make this with a whole-wheat crust, use turkey bacon (or none at all) and swap in some spinach and go easy on the cheese. Yum! I found this recipe over at the fun blog Project Foodie. Breakfast Pizza Makes 2 pizzas (serves 4, and probably more) Recipe adapted from The Big Sur Bakery Cookbook by Michelle Wojtowicz, Philip Wojtowicz and Michael Gilson (William Morrow Cookbooks 2009) The backstory on the recipe, from the cookbook: This pizza was born on a Saturday right before our brunch service. As the last loaves of bread came out of the wood-fired oven, Phil walked in the bakery hungry for eggs and bacon and decided to fix himself a little pizza with the leftover dough from the night before. He sprinkled it with Parmesan, mozzarella and bacon pieces, cracked 3 raw eggs from our chickens right on top, seasoned it with minced herbs, salt, and pepper, and baked it until the egg yolks were set but still soft. We generally stay away from non-traditional pizza preparations, but this one was so tasty, we made an exception. It&amp;#x27;s been a part of our brunch menu ever since. Ingredients: 1 recipe pizza dough shaped into 2 dough balls (use store bought or make your own!) Bread flour for dusting1/2 cup grated Parmesan 2 cups grated mozzarella 6 eggs 6 bacon strips 2 tablespoons minced flat-leaf parsley 2 tablespoons minced chives 2 scallions, thinly sliced 1 shallot, minced Kosher salt Freshly ground black pepper Preparation: At least one hour before you start baking, adjust the oven rack to the lower position, put your baking stone in it, and preheat the oven to 450\uFFFD?F. Generously dust the surface of a pizza peel (a wooden or metal flat shovel with a long handle) with bread flour. Heat a large saut?\uFFFD pan over medium-high heat, add the bacon strips, and panfry until crispy. Put the bacon on a plate lined with paper towels, let it cool, and chop it into bite-size pieces. Working with one pizza dough ball at a time, dip your hands and the dough in bread flour to make them less sticky and, over a lightly floured countertop, pat it down into a disc with the tip of your fingers. Once the disc is large enough, drape the dough over your fists and carefully start stretching and expanding the dough from underneath to form a circle 10 to 12 inches in diameter. (If you&amp;#x27;re feeling lucky, try tossing the dough over your head in a circular motion to stretch the dough.) Place the dough on the peel. Sprinkle it with half of the Parmesan, mozzarella, and bacon and crack three eggs over the top. Season it with salt and pepper to taste. Before you put the pizza in the oven, do the &amp;quot;stick test&amp;quot; -- shake the peel slightly to make sure the pizza is not sticking (if it is, carefully lift the section that is sticking and sprinkle a bit more flour underneath). Then slide the pizza directly onto the baking stone and bake it for 8 to 12 minutes, checking on it after 5 minutes and rotating it if necessary to ensure that it&amp;#x27;s baking evenly. When the crust is golden, the cheese is melted, and the egg yolks are cooked to medium, use the peel to remove the pizza from the oven and place it on a cutting board. Let it cool for 2 minutes, slice and serve immediately. Prepare your second pizza the same way. Would you go for a breakfast pizza? I think this sounds like fun, but I&amp;#x27;d definitely lighten things up--as I mentioned above. More reading: *Breakfast burritos! *Easy, frozen omelets! *Pumpkin spice granola--yum! More Ways to Get Glamour You could win $50,000 just for registering for or logging in to Glamour.com! Sign up for Glamour.com&amp;#x27;s Style Tips of the Week and Beauty Tip of the Day newsletters! Add Glamour to your iGoogle homepage. Follow us on Twitter! Photo: William Morrow"^^<http://www.w3.org/2001/XMLSchema#string>
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