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Pizza Déjeuner

Breakfast pizza from Stefano Faita

Breakfast | Easy | 1 hour 40 minutes
Breakfast
Easy
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Recipe details

Ingredients

Pizza dough

Toppings

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Wine advice

Le Grand Touski de Chartier

Fruity and vibrant This originally named wine will definitely charm you! Whether you serve it with sushi, poutine, or Stefano’s mouth-watering breakfast pizza, its exotic Californian character and passion fruit aromas will harmonize beautifully with your dish.

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Directions

  1. In a bowl, stir together yeast, sugar, and water until ingredients are fully dissolved. Reserve.
  2. In a separate bowl, mix flour and salt.
  3. Incorporate liquid ingredients into dry ingredients.
  4. Form a ball of dough and knead for 5 to 7 minutes, until dough is smooth and no longer sticks to work surface. (You may need to add a little flour while kneading.)
  5. Place dough into a deep bowl and cover bowl with a dishtowel. Let sit in a warm spot for 30 to 40 minutes.The dough should double in size.
  6. In the meantime, cook bacon strips in a skillet until brown on both sides.
  7. Drain bacon on paper towel. Reserve.
  8. Flatten dough with fingers to remove air.
  9. Knead dough again and let rise for another 30 to 40 minutes.
  10. Stretch dough onto pizza pan.
  11. Add toppings in the following order: olive oil (thin stream), basil, Parmesan, and fontina.
  12. Bake pizza in 250°C (475°F) oven for 5 minutes.
  13. In the meantime, carefully separate egg whites and yolks so as not to break yolks.
  14. After pizza has baked 5 minutes, remove from oven and add bacon.
  15. Pour egg whites all over pizza in a thin stream.
  16. Return to oven and bake 5 minutes. Remove pizza from oven again and gently place 5 egg yolks on top (one in each corner and one in the middle).
  17. Return pizza to oven one last time and bake 3 to 5 more minutes. (The egg yolks should still be runny in the middle.)
  18. Serve pizza immediately, and keep a slice for yourself before it’s all gone!

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