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Egg + Potato Breakfast HASH

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makes: one 14" pizza


1 c. Semolina or AP Flour, to dust

1 pound pizza dough

(I recommend Ken Forkish's Single Pizza Dough), or store-bought, thawed

2 Tb Extra Virgin Olive Oil

3 Garlic cloves, minced

1 c. Mozzarella cheesed, shredded

1/2 c. Ricotta

5 strips of bacon, diced

Mike's Hot Honey

Salt and pepper, to taste



1. Cook the diced bacon to your desired crispiness, then drain on a paper towel and set aside.

2. Preheat the oven to 500ºf. On a floured surface, roll the dough into a 14” round, dusting with flour as needed, then transfer to a pizza pan. 

3. Brush olive oil on to pizza dough and top with minced garlic. 

4. Add the good stuff to your pizza canvas: Sprinkle on the mozzarella cheese, add dollops of the ricotta (we just used a spoon to do so), scatter the crispy bacon bits around, top with a sprinkle or salt & pepper (go easy on the salt though, bacon already is super salty!)

5. Put the pizza in the oven, and bake for 9 minutes, or until the crust starts to turn golden brown and the cheese is looking melty and magical.

6. Remove pizza from oven, and top with a generous drizzle of Mike's Hot Honey all across it.

7. Slice 'er up & devour!!

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