Ingredients

The following ingredients have 8 Servings
  • 1 ¾ to 2 ¼ cups (217-272g) all-purpose flour
  • 1 envelope Fleischmann’s® RapidRise® Yeast ((2 ¼ teaspoons))
  • 1 ½ teaspoon granulated sugar
  • ¾ teaspoon salt
  • ⅔ cup (158ml) very warm water (120°-130°F)
  • 3 tablespoons (45ml) olive oil
  • 5 slices center cut bacon
  • 1 ½ cups mozzarella cheese (shredded)
  • 3 large eggs
  • Chives (for garnish)

Instruction

  • Preheat oven to 500°F. Place pizza pan or rimmed baking sheet in the oven to preheat.
  • Combine 1 cup flour, undissolved yeast, sugar, and salt in a large bowl. Add very warm water and oil; stir until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form ball and be slightly sticky. Knead dough for about 4 minutes on a floured surface, until it is smooth and elastic. Cover and rest for 10 minutes.
  • While the dough is resting, cook the bacon to very crisp. Drain and crumble.
  • Stretch and pat dough with floured hands to a 10 to 12-inch circle. Place on parchment paper. Bake for 6 minutes.
  • Sprinkle with cheese, top with crumbled bacon, and crack the eggs over the top. Note: when cracking the eggs, create little wells of cheese so the egg has a place to sit. Brush the edges of the crust with olive oil.
  • Bake for an additional 6-8 minutes (or until eggs are done to desired consistency and crust is golden).
  • Garnish with chives, slice, and serve while hot.