Cynthia Beretta’s BBQ Grilled Breakfast Pizza

Cynthia Beretta is here to steal a pizza your heart. It may sound cheesy, but this is a knead to dough recipe. Whether you’re looking for a fun start to your day, or are a fan of breakfast for dinner, Cynthia Beretta has cultivated her version of this classic recipe while giving it a Canadian rancher’s twist. Inspired by wholesome ingredients straight from Beretta Farms, this Barbeque Grilled Breakfast Pizza will have your taste buds enjoying a little slice of heaven!

Ingredients – Pizza Dough (makes enough for two 10-12 inch pizzas)
● 1 1/2 cups (355 ml) warm water (105°F-115°F)
● 1 package (2 1/4 teaspoons) of active dry yeast
● 3 3/4 cups (490 g) bread flour
● 2 Tbsp olive oil
● 2 Tsp salt
● 1 Tsp sugar

Ingredients – Pizza Toppings
● 2 cups pizza sauce
● 2 cups mozzarella cheese, grated
● 150g Beretta Farms Antibiotic & Hormone Free Peameal Bacon , sliced
● 2 flat mushrooms, sliced
● 1 egg
● 1/3 cup fresh basil leaves

 

Directions
1. Place warm water in the large bowl of a heavy duty stand mixer. Sprinkle yeast over the warm water and let sit for 5 minutes until the yeast is dissolved. If yeast hasn’t dissolved completely after 5 minutes, stir. Yeast should begin to foam, indicating that it is still active and alive.
2. Using the mixing paddle attachment on a low speed, mix in the flour, salt, sugar, and olive oil for one minute. Then replace the mixing paddle with the dough hook attachment. (This can also be done by hand.)
3. Knead pizza dough on low speed using the dough hook for 7-10 minutes. Dough should be a little sticky to the touch. If it’s too wet, sprinkle in a pinch of flour.
4. Coat the inside of a large bowl with a thin layer of olive oil. Place the pizza dough in the bowl and flip to cover both sides in oil. Cover the dough with a towel. Let dough rise for at least 1 ½ hours in a warm place.
5. Prepare the grill for high direct heat.
6. Divide dough into two. Flatten pizza dough and stretch with your hands on a lightly floured surface. Do not make a raised rim as it will not grill well.
7. Once the grill is hot, brush olive oil on the grill grates.
8. Place dough round on a lightly floured (or you can use cornmeal) rimless cookie sheet (or pizza peel if you have one).
9. Slide the dough onto the grill grates.
10. Close the lid and let cook for 2 minutes.
11. Open the lid and check the dough for air pockets. If the dough is cooking better on one side, use tongs to rotate and cook for another 1-2 minutes (or until the bottom is browned.)
12. Using tongs pull the dough off the grill and onto the baking sheet. Flip the dough so the browned side is facing up.
13. Brush with olive oil and add tomato sauce, cheese, Beretta Farms Antibiotic & Hormone Free Peameal Bacon , fresh basil, and whole egg. (Use a light amount of toppings to avoid sogginess.)
14. Slide the topped pizza back onto the grill. If possible reduce the heat, close the lid and cook for an additional 2-3 minutes.
15. Pull off the grill with tongs and let cook for a few minutes before cutting into slices.
16. Enjoy!