Breakfast Pizza with Pancetta, Eggs, & Potatoes

By á-34480

Ingredients

• 1 cup warm water
• 1 tablespoon honey
• 1 teaspoon active dry yeast
• 2 3/4 cups unbleached all-purpose flour, plus more for kneading and rolling the dough
• 2 tablespoons olive oil, plus more for the bowl
• Salt
• 2 large potatoes, diced
• 8 ounces pancetta, diced (2 cups)
• 4 large eggs
• Freshly ground pepper
• 4 scallions, thinly sliced

Details

Adapted from yahoo.com

Preparation

Step 1

1. Preheat the oven to 400°F, with racks in the lower and upper thirds. Line two baking sheets with parchment paper.

2. In the bowl of a stand mixer with a dough hook or in a large bowl with a wooden spoon, mix the warm water and honey. Add the yeast and let stand for 5 minutes, or until bubbly. (If it does not form bubbles, start over with new yeast.)

3. Add the flour, oil, and . teaspoon salt and mix to combine. Knead the dough for 5 minutes in the mixer or turn it out onto a lightly floured surface and knead for 10 minutes by hand.

4. Place the dough in an oiled large bowl, cover, and let rise in a warm spot until it doubles in size, about 45 minutes.

5. Divide the dough into 4 parts. Dust the workspace with a little flour and roll out each piece to a free-form 6-inch circle. Place on the baking sheets.

6. Place the potatoes in a large saucepan of salted water andbring to a boil. Cook until soft, 18 to 20 minutes. Drain completely and place on the pizzas.

7. Meanwhile, cook the pancetta in a large skillet over medium heat until golden, 5 to 7 minutes. Top the pizzas with the pancetta and drizzle each pizza with some of the fat from the pan.

8. Bake the pizzas for 5 minutes. Remove from the oven and crack an egg on top of each pizza. Sprinkle with salt and pepper.

9. Bake, rotating the pans once during baking, until golden and the eggs are set, 10 to 12 minutes more.

10. Sprinkle with the scallions and serve.