Ingredients
- Pizza Dough:
- 1/2 cup bread flour
- 1/2 cup whole wheat flour
- 1 1/2-2 cups flour
- 1 tablespoon honey or sugar
- 1 envelope fast rising yeast (or 2 1/4 teaspoons fast rising yeast)
- 1 teaspoon salt
- 1 cup hot water
- 2 tablespoons oil
- cornmeal for dusting
- Pizza:
- 1/2 lb cooked bacon, crumbled
- 4-6 eggs, scrambled
- 1/2 cup shredded cheddar/jack cheese
- White Sauce:
- 2 Tbsp. reserved bacon grease
- 1 Tbsp. cornstarch
- 1/2 cup milk
- 1/2 Tbsp. Alpine Spice
Preparation
Step 1
Preheat oven to 400°. Place pizza stone in oven.
In a large bowl, combine 1 cup flour, honey/sugar, undissolved yeast, and salt; blend well.
Gradually add water and oil to mixture. Blend at low speed until moistened, then beat for 2 minutes at medium speed (I use a Kitchen Aid mixer). Slowly add 1 1/2 to 2 cups flour until dough clears sides of bowl. Knead until smooth, about 3 mins.
On a lightly floured surface, gently knead until dough is smooth and elastic, add just enough flour so dough doesn't stick. Shape into a round. Cover loosely with greased plastic wrap and let rest in a warm place for about 20-30 minutes.
Cut bacon into strips crosswise. Cook until crispy. Remove from pan, reserving bacon drippings. Add cornstarch to milk and slowly pour into bacon drippings (careful, it will splatter). Stir over medium heat until thickened. Season with Alpine spice, to taste.
Roll out dough. Pierce dough with fork to prevent bubbles. Place on preheated pizza stone coated with cornmeal. Spoon white sauce over the top. Top with scrambled eggs, bacon, and cheese. Bake for 15-20 minutes until golden and bubbly.