Breakfast Pizza:

Preheat oven to 425F. Brush dough with oil. Spoon chopped tomatoes over dough. Season to taste with salt and pepper. Arrange bacon over the tomatoes, leaving 4 holes, equally spaced for eggs. Bake 15 minutes. Remove from oven. Break an egg into each of the 4 holes. Return pizza to oven about 10 minutes until the whites are set but the yolks still liquid. Serve at once. Makes 4 servings. Traditional Pizza Dough: 2-3/4 cups bread flour (well-sifted all-purpose flour is fine) 1 teaspoon salt 1 teaspoon active dried yeast 1 teaspoon sugar About 3/4 cup warm water (110F, 45C) 1 tablespoon olive oil Sift flour and salt into a medium bowl. In a small bowl, combine yeast, sugar, and 1/4 cup water; leave until frothy. Add yeast liquid to flour with remaining water and oil. Mix to a soft dough; knead on a floured surface 10 minutes until smooth. Place in a greased bowl; cover with plastic wrap. Let rise in a warm place 45 minutes or until doubled in size. Punch down dough and kneed briefly. Oil a 12-inch pizza pan. Place dough in center of pan; press out to edges with your knuckles. Pinch up edges to make a rim. Use as directed in recipe. NOTES: The dough above can be used for any pizza, not just breakfast pizza, and it works well. (Try adding some herbs to the douch while keading, or maybe shredded cheese.) However, the above process may be a bit complex to achieve all before breakfast, so you might try either preparing the dough beforehand and freezing it (I've never actually done this, as I prefer to make it fresh, but evidently it works) or perhaps buying ready-made crust or dough and using that. It seems to me that a little cheddar cheese sprinkled on top of this pizza would be nice, too, and maybe some herbs.