HOMEMADE BREAKFAST PIZZA RECIPE RECIPES

Steps:

• In a small bowl, mix together warm water, yeast and sugar. Let it sit for 5 minutes at room temperature until the yeast blooms or "poofs" and becomes foamy.  
• In your KitchenAid mixer, add half the flour, oil and the "poofed" yeast. Attach the hook attachment and mix. 
• Add the remaining flour, salt, Italian seasoning, garlic powder and continue mixing until you you have a smooth ball of dough. You can knead with your hands too. 
• Transfer dough to a large greased bowl and cover with saran wrap and let it rise for 20 minutes. 
• Remove dough from the bowl and place it on a floured surface. 
• Knead it with additional flour (a few tablespoons at a time) to get rid of any stickiness. 
• Divide the dough into two equal parts and shape them into balls. 
• Roll them thin on a well-floured surface and place them on two generously greased round pizza pans.
• Spread pizza sauce and toss your favorite toppings and lots of cheese.
• Bake in a preheated 400 degree oven for 18-20 minutes or until firm and golden brown along the edges. Enjoy!

Steps:

• Tip the flour into a bowl, then stir in the yeast and 1 tsp salt. Make a well in the centre and pour in 200ml warm water (make sure it’s not too hot) along with the oil. Stir together with a wooden spoon until you have a soft, fairly wet dough.
• Tip the dough out onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside for an hour or so or until the dough has puffed up and doubled in size. You can also leave the rough, unkneaded dough in the bowl, cover with a tea towel and leave in the fridge overnight and the dough will continue to prove on its own.
• Meanwhile, make the tomato sauce. Put the oil in a small pan and fry the garlic briefly (don’t let it brown), then add the passata and simmer everything until the sauce thickens a little. Leave to cool.
• Once the dough has risen, knead it quickly in the bowl to knock it back, then tip out onto a lightly floured surface and cut into two balls. Roll out each ball into a large teardrop that is very thin and about 25cm across (teardrop shapes fit baking sheets more easily than rounds).
• Heat oven to 240C/220C fan/ gas 9 with a large baking sheet inside. Lift one of the bases onto another floured baking sheet. Smooth the sauce over the base with the back of a spoon, scatter over half the mozzarella, drizzle with olive oil and season. Put the pizza, still on its baking sheet, on top of the hot sheet in the oven and bake for 8-10 mins until crisp.