Harissa-Pancetta Breakfast Pizza
Pizza for breakfast may sound weird to anyone out of college, but this pizza has all the components of a classic breakfast: cheesy eggs (with hot sauce), bacon, and “toast.” If making pizza dough first thing in the morning seems overwhelming, prepare it the night before and refrigerate it, or use a good-quality, fresh, store-bought dough.
What to buy: Harissa is a fiery Tunisian spice paste that ranges in consistency from smooth to slightly chunky. It’s available in tubes and jars at many Middle Eastern and gourmet markets, or online. You can also make your own.
This recipe was featured as part of our breakfast beer tasting.
- 1 cup warm water (between 110°F and 115°F)
- 1 teaspoon active dry yeast (about half of a 1/4-ounce packet)
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons granulated sugar
- 1/4 teaspoon fine salt, plus more for seasoning
- 1 tablespoon extra-virgin olive oil, plus about 1/4 cup more for oiling the bowl and the baking sheets and for drizzling on the pizzas
- 6 ounces thinly sliced pancetta
- 4 tablespoons harissa
- 2 cups shredded, partially skim mozzarella (about 6 ounces)
- 4 large eggs
- 4 scallions, thinly sliced
- Freshly ground black pepper
1Place the water in the bowl of a stand mixer fitted with a hook attachment, sprinkle the yeast on top, and let it rest until the mixture is bubbling, about 10 minutes. Meanwhile, place the flour, sugar, and measured salt in a medium bowl and whisk to combine.
2When the yeast mixture is ready, add the flour mixture and 1 tablespoon of the olive oil and mix on low speed until the flour is moistened and the dough starts to come together, about 2 minutes. Increase the speed to medium and mix until the dough is smooth and stretches 3 to 4 inches without breaking, about 8 to 10 minutes. Meanwhile, coat a large bowl with oil.
3Transfer the dough to the oiled bowl, cover with a damp towel or plastic wrap, and set in a warm place until doubled in size, about 1 hour. (Alternatively, let the dough rise in the refrigerator, covered, for up to 2 days.)
4Meanwhile, heat the oven to 450°F and arrange one rack in the middle and another rack in the lower third of the oven.
5Place the pancetta in a single layer on two baking sheets and bake one sheet on each rack, rotating the sheets halfway through the cooking time, until the pancetta is browned and crispy, about 15 minutes. Remove the pancetta to several sheets of paper towels and let drain briefly. When it’s cooled, break it into small pieces and place in a small bowl; set aside. Wash the baking sheets and return them to the oven (one on each rack) to heat, at least 10 minutes, while preparing the dough.
6Once the dough has risen, punch it down and turn it out onto a lightly oiled surface. Divide it into 4 equal pieces and cover with plastic wrap. Shape 2 of the pieces into 7-inch rounds. Remove the hot baking sheet from the middle rack (leave the other one in the oven) and drizzle with olive oil. Carefully place the rounds side by side on the baking sheet, not touching each other. Evenly spread 1 tablespoon of the harissa on each round, then scatter a quarter of the cheese and a quarter of the reserved pancetta over each. Bake on the middle rack until the dough just starts to puff and is barely golden in a few spots, about 5 minutes.
7Remove the pizzas from the oven, carefully crack an egg into the center of each, and drizzle with about 1 to 2 teaspoons olive oil. Return the baking sheet to the middle rack and bake until the pizza crusts are crisp and browned and the egg whites are set, about 7 minutes. Remove from the oven and sprinkle each with a quarter of the scallions. Season with salt and pepper if desired. Serve immediately.
8Repeat with the remaining dough and toppings, using the second hot baking sheet and baking on the middle rack.
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