makes two 12-inch thicker crusted pizzas
adapted from smittenkitchen
Prep time: 15 minutes (plus a rise for the dough)
Cook time: 15 minutes
(flour: .55, yeast: .05, Parm cheese: .50, mozzarella cheese: 1.25, eggs: .25, bacon: .40)
1 tsp active dry yeast
4 1/4 C flour (I used half all-purpose, half whole wheat)
1/2-1 Tbsp sugar (depending on whether you like a little sweet in your crust or not)
1/2 tsp salt
1 1/2 C warm water
1/2 C grated Parmesan
2 C grated mozzarella
2-3 eggs per pizza
4-6 strips bacon
salt and pepper to taste
several leaves of spinach
Note: If you're minions will not object, you can also use several tablespoons chopped parsley, chives, shallot, and/or green onion.
Combine yeast and water. Add sugar. Add 2 C flour and mix well. Add rest of flour until it becomes to hard to mix. Turn it out and knead it for several minutes (5-8). Or use your Kitchenaid and go leaf through a magazine for 4 minutes or so. Put in a warm area and let rise until doubled (about 30-40 minutes). You can use this time to prepare your other ingredients, as described below.
When it's risen, divide it in 2 and use your fingers to press it into 2 round pizzas. Alternately, you can make 1 large rectangular pizza in a jelly roll sheet. Lightly grease whatever sheet you put it on (or use a baking stone).
For toppings and to prepare pizzas:
Fry bacon in a skillet over medium heat until crisp. Drain on a paper towel. Break into pieces if you wish or leave large and make a smiley face and funky eyebrows.
Sprinkle almost all cheese over dough. Add spinach and sprinkle remaining cheese over that too. Add bacon pieces. Crack eggs over pizza (small ones are best; break the yolks if you want more cookage to go on). Season eggs with salt and pepper. Add other herbs, onions if using.
Bake at 375 for 10-15 minutes or until yolks are done (with rack set to medium position in oven).