Breakfast Pizza Debacle

Have you ever found a chocolate chip on your kitchen counter, stuck it in your mouth and as your biting down realized you haven't baked with chocolate chips in months?

No?

Oh..... um...... never mind then, 

that didn't just happen to me.

I did, however, make this breakfast pizza a few weeks ago.

It's a sore subject but I think I'm finally able to talk about it.

I had planned to make this for a potluck brunch.

I had made homemade pizza dough, bought a few types of cheeses and cooked my bacon to perfection.

 It was going to be so lovely......

Until...... tragedy befell!

Sitting in my oven was a cookie sheet with a silicone mat on top. Unfortunately, I didn't notice it as I put the pizza in and I inadvertently pushed it off the cookie sheet and onto the oven element.

About 5 minutes later I could smell burning and when I rushed to the oven to check it out I was assaulted by melted silicone flying at me.

Have you ever been assaulted by melting silicone?

It's not a pretty thing.

As you might imagine, I was devastated and brought nothing to the potluck.

The End.

It's hard to see but there are tiny pieces of silicone covering my otherwise perfect pizza.

In case you want to try the recipe for yourself despite my debacle, here it is:

Breakfast Pizza

Makes: 2x12'' pizzas

Source: Smitten Kitchen

1/2 teaspoon dry active yeast
2 cups plus 2 tablespoons bread flour, plus more for dusting
Kosher salt
6 strips bacon
1/2 cup grated Parmesan
2 cups grated mozzarella
6 large eggs
Freshly ground black pepper
2 tablespoons minced flat-leaf parsley
2 tablespoons minced chives
2 scallions, thinly sliced
1 shallot, minced


Directions:


The night before, prepare the dough: Place 3/4 cup lukewarm water in the bowl of an electric mixer fitted with a dough hook. Sprinkle in the yeast, stir and let sit for 5 minutes. Add the flour and 1 teaspoon of salt and mix on low for 1 minute. Increase the speed to medium and mix for 2 minutes, then increase the speed to high and mix until a smooth dough forms, about 2 minutes more. Turn the dough onto a lightly floured surface, divide into two equal pieces and form each half into a tight ball. Place on a large floured sheet pan, place the pan in a plastic garbage bag, tie the bag loosely and refrigerate overnight.
One to two hours* before baking, place the dough in a warm spot. Adjust the oven rack to the lowest position and set a pizza stone on it. Preheat the oven to 500 degrees 30 minutes before you are ready to bake the pizza.


Prepare the dough and toppings: Fry the bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop.
Dip your hands and a ball of dough into the flour. On a lightly floured counter top, pat the dough into a disc with your fingertips, then drape the dough over your fists and carefully stretch it from beneath to form a 12-inch circle.
Generously dust the surface of a pizza peel or large inverted sheet pan with flour and place the stretched dough on it. Sprinkle the dough with half of the Parmesan, mozzarella and bacon. Crack 3 eggs over the top and season with salt and pepper.


Bake the pizza: Shake the pizza peel slightly to make sure the dough is not sticking. Carefully lift any sections that are sticking and sprinkle a bit more flour underneath, then slide the pizza directly onto the baking stone in one quick forward-and-back motion. Bake for 8 to 10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, use the peel to transfer the pizza to a cutting board. Sprinkle half of the parsley, chives, scallions and shallot on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way.