Ingredients
-
1
-
1 1/2
-
1/2
-
1
-
-
2
-
8
-
4
-
2
-
-
-
-
-
-
Directions
This breakfast pizza is so quick and easy to make from scratch, thanks to this 4-ingredient pizza dough made with any flour of your choice, Greek yogurt, baking powder and salt! No yeast, no fancy mixer!,,Use a silpat or parchment paper sprayed with oil to prevent them from sticking to the baking sheet.,You may recognize this dough recipe from my bagel post, I modified this to use less baking powder.,Greek yogurt instead of plain is a MUST or your dough will be too sticky, if theres any liquid in the yogurt be sure to drain it. I tested with Fage and Stonyfield Greek, both worked great.,If your dough is sticky add more flour or use less yogurt.,To make them with self rising flour omit the salt and baking powder.,You can make the dough ahead and wrap it with plastic, and keep refrigerated for 3 to 4 days. Be sure to let it get back to room temperature before baking or the crust will blow up like a balloon.,Easy Bagel Recipe,Stuffed Bagel Balls,4-Ingredient Flourless Pancakes
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Medium Bowl Combine the Flour, Baking Powder and Salt and Whisk Well |
|
2
Done
|
Add the Yogurt and Mix With a Fork or Spatula Until Well Combined, It Will Look Like Small Crumbles. |
|
3
Done
|
Lightly Dust Flour on a Work Surface and Remove Dough from the Bowl, Knead the Dough a Few Times Until Dough Is Tacky, but not Sticky, About 20 Turns (it Should not Leave Dough on Your Hand When You Pull Away). |
|
4
Done
|
Divide Into 4 Equal Balls About 3-3/8 Oz Each. |
|
5
Done
|
Sprinkle a Work Surface and Rolling Pin With a Little Flour Roll the Dough Out Into Thin Ovals 7 to 8 Inches in Diameter and Place on the Prepared Baking Sheet. |
|
6
Done
|
Top With Spinach, Mozzarella and Tomatoes, Leaving the Center Open For the Egg. Gently Break an Egg the Center of Each Dough and Finish With Bacon. |
|
7
Done
|
Bake 10 to 12 Minutes, Until the Crust Is Golden and the Egg Is Set. Season With Salt and Pepper. |
