The secret to the success of this recipe lies with the pizza crust because everything that you can put on top depends on your preference. Usually, we have chicken or pasta for dinner. I put some shredded chicken, mozzarella, cooked eggs, mushrooms, and a little bit of tomato sauce on them.
Our friend Katrina over at In Katrina’s Kitchen has this to say about this recipe:
“Pizza for breakfast. You will get hugs. You will get kisses. You will get to bask in the title Best Mom Ever (for about 10 minutes). It’s Back-to-School in our house and my son is NOT a morning person- he just doesn’t have an appetite for breakfast until a few hours after he wakes up. Enter pizza. Win!”
Oh yes! Just the smell of melted cheese is always enough to wake me up. It’s also a bit of an energy booster. It’s carb and protein loaded. It’s enough to start your day right and helps you last the whole day. And oh, it sets you in a good mood.
Ingredients
1 3/4 cups water, divided
2 1/4 teaspoons Fleischmann’s dry active yeast (1 envelope)
Pinch of Domino sugar
2 tablespoons Bertolli olive oil, plus extra for brushing dough
4 cups Gold Medal bread flour
1 1/2 teaspoons table salt
Wesson vegetable oil (or Pam cooking spray), for oiling bowl
Semolina or Martha White cornmeal, for dusting baking sheet
Instructions:
Dissolve 1 packet of dry active yeast into ¼ cup warm water with a pinch of sugar until foamy.
Meanwhile pulse (or mix with paddle attachment in your mixer) flour, salt and remaining 1½ cups water to combine. If using a mixer switch to the dough hook. Add yeast mixture until dough forms a rough ball. Let dough rest in the bowl for 2 minutes.
Turn dough onto a lightly floured surface and knead by hand for 5 minutes until a smooth round ball forms.
Transfer to an oiled bowl, covered with a damp cloth until doubled (1 to 1½ hours).
Preheat oven to 400 F with your pizza stone in the oven.
Turn dough out onto a lightly floured surface and divide into 2 pizzas. Using hands stretch your dough to roughly 12 inch pizzas.
Transfer to a baking stone that has been lightly dusted with cornmeal or semolina. Brush dough lightly with olive oil before topping.
Add desired toppings or bake dough as is to be used later.
Reduce heat to 350 F and bake for 10-15 minutes (depending on toppings).
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Quick Tip: This recipe can also make 4 individual pizzas, bake for 8-10 minutes.
Thanks again to In Katrina’s Kitchen for this amazing recipe.
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