Breakfast Pizza with Avocado
Chef Mani Niall
Sweet Bar Bakery
Prepared pizza dough is a true timesaver and can be used in applications across the menu. At Sweet Bar Bakery in Oakland, Calif., Chef Mani Niall uses the dough as a base for a personal-size breakfast pizzas. They’re topped with bacon, eggs, and avocado. Four ingredients plus salt, pepper and hot sauce make for a quick and easy scratch pizza.
5¼ lb. pizza dough, thawed if frozen
1½ lb. bacon slices
6 ripe avocados, peeled and seeded
Salt and pepper, to taste
Hot sauce, as needed
1. Preheat pizza stone in 500 F. oven.
2. Cook bacon slices in skillet over medium heat until cooked through but not too crisp; drain on paper towel-lined plate. Set aside.
3. Divide pizza dough into 12 pieces, 7 ounces each. Shape each piece into 9-inch round, dusting with flour as needed. For each pizza, mash half an avocado with salt and pepper to taste. Spread mashed avocado over dough rounds, leaving a wide rim at the edges. Crumble 2 bacon slices over avocado; crack 1 egg into the center. Repeat with remaining pizza dough and ingredients.
4. Slide pizza onto hot pizza stone and bake 5 to 8 minutes, until egg is of desired doneness. Slide pizza out of oven and onto a plate; garnish with a swirl of hot sauce.
Photograph courtesy of California Avocado Commission