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Preparation time
25 minutes
Total time:
1 hour 40 minutes
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Ingredients
Pizza dough
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One envelope (8 g) Fleischmann’s traditional dry yeast
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15 mL (1 tbsp.) sugar
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175 mL (¾ cup) warm water (slightly warmer than body temperature)
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560 mL (2 ¼ cups) all-purpose flour
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15 mL (1 tbsp.) salt
Toppings
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6 thick bacon slices, cut in half
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45 mL (3 tbsp.) olive oil
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6-8 basil leaves, finely chopped
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60 mL (¼ cup) grated Parmesan
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375 mL (1 ½ cups) grated fontina cheese
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5 eggs
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A small handful of fresh Italian parsley, finely chopped
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Directions
- In a bowl, stir together yeast, sugar, and water until ingredients are fully dissolved. Reserve.
- In a separate bowl, mix flour and salt.
- Incorporate liquid ingredients into dry ingredients.
- 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.)
- 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.
- In the meantime, cook bacon strips in a skillet until brown on both sides.
- Drain bacon on paper towel. Reserve.
- Flatten dough with fingers to remove air.
- Knead dough again and let rise for another 30 to 40 minutes.
- Stretch dough onto pizza pan.
- Add toppings in the following order: olive oil (thin stream), basil, Parmesan, and fontina.
- Bake pizza in 250°C (475°F) oven for 5 minutes.
- In the meantime, carefully separate egg whites and yolks so as not to break yolks.
- After pizza has baked 5 minutes, remove from oven and add bacon.
- Pour egg whites all over pizza in a thin stream.
- 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).
- Return pizza to oven one last time and bake 3 to 5 more minutes. (The egg yolks should still be runny in the middle.)
- Serve pizza immediately, and keep a slice for yourself before it’s all gone!
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