Name: Breakfast Pizzas
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 2 pizzas, 12 inches (30 cm) each
Ingredients: 2 1/2 cups (375 g) unbleached all-purpose flour; 2 tsp sugar; 1 tsp instant yeast; 1 tsp salt; 1 1/4 cups (310 ml) warm water; 2 medium white-fleshed potatoes, peeled and diced; 1 container (1/2 cup/125 ml) crème fraîche; 2 shallots, thinly sliced; 8 slices raclette cheese, torn; 1/2 lb (225 g) mild Italian or Toulouse sausage meat, crumbled; 4 eggs (optional); 6 slices cooked bacon, torn (optional); 1 tbsp flat-leaf parsley, finely chopped (optional)

Note from Ricardo

You can refrigerate the dough at this point for up to 48 hours. Let sit out at room temperature for 1 hour before rolling out. You can also freeze the dough at this point. Once frozen, cover each ball of dough with plastic wrap and transfer to an airtight container. They will keep in the freezer for 3 months. When ready to use, thaw out in the refrigerator. Once thawed, let sit in a warm, humid spot for 1 hour.

Breakfast Pizzas

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Ingredients

Dough

Pizzas

Preparation

Dough

Pizzas

Note from Ricardo

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To help you with this recipe

RICARDO Pizza Stone