Homemade Pizza With Bacon, Egg And Asparagus

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Michael Ruhlman

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Ingredients

10 ounces flour (two cups)

6 ounces water (if it’s warm the yeast will work faster, if it’s really really hot you can kill the yeast)

Big pinch of yeast (1/2 teaspoon)

2 big pinches salt (1 teaspoon)

A drizzle of olive oil for flavor (optional: I don’t know if you can even taste it in small amounts, but you could make an argument that the dough will be more tender if you add it. Do you want tender pizza dough?)

3/4 cup grated cheese (I used 1/2 cup mozzarella and 1/4 asiago)

4 to 6 thick strips of bacon cut into strips or and sautéed till tender but not overcooked

6 to 8 asparagus spears (2 to 4 inch tender tops only) brushed or tossed with olive oil

1 or 2 eggs (cracked into separate small bowls or ramekins to make sure you don’t break the yolk and for easy application)

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