Wood Fired Breakfast Pizza
Unlike most of the recipes that have been passed down through my family for generations, this one came to me one day like a spark of genius here in Los Angeles. Whenever we cook out and have a party with friends we light up the pizza oven. Getting it up to temperature, however, takes quite a few hours and usually involves hearing complaints from my girls because they are hungry and don’t want to wait until later for pizza when the guests arrive. The result is this breakfast pizza. Toss the dough in the oven, wait for it to brown and top with a cracked egg and some toasted pancetta. Perfect for breakfast, lunch or brunch, it is light, crispy, full of protein and has all the components to get your day started off on the right foot. So the next time your kids ask for a frozen waffle or bowl of cereal, instead heat up the oven, toss in the dough and get cracking on this healthy twist on breakfast.
Preheat wood fired pizza oven to very hot 4 hours before cooking.
Add tomatoes to a food processor and blend until smooth. Season with salt.
Crisp the pancetta to render some of it’s fat either using a skillet on medium heat or add to an oven safe casserole dish and place in the oven until just barely crisp.
Sprinkle some flour on your pizza peel. Using a rolling pin, stretch your dough to a very thin 10 inch round.
Use a spoon to spread a ladleful of the sauce on the dough, leaving an inch crust. Sprinkle with ¼ of the mozzarella and top with ¼ of the rendered pancetta.
Gently put the pizza on the floor of the pizza oven. Bake until golden and crisp, about 2-3 minutes.
Gently remove from the oven and then crack and egg into the center of the pizza. Place bake in the oven for 1-2 more minutes, until the egged is cooked. Top with hand torn basil.
Repeat with the remaining 3 pizza doughs.