Sour Dough Pizza Dough:
- 2 cups sour dough start
- 2 cups water
- 6 cups flour
- 1/2 cup extra virgin olive oil
- 1 tbsp salt
- 1 pkg bacon
- 6 eggs, scrambled
- 1 cup diced ham
- 1 medium onion, peeled and sliced
- 1 cup sour cream
- 1 cup salsa
- 1 cup shredded cheddar cheese
To make the sour dough pizza crust, combine the sour dough start, water, flour, extra virgin olive oil and salt. Begin kneading the dough and adjust flour as needed to pull everything together into a soft dough. Once the dough has formed knead for a good 20 minutes to develop the gluten (elasticity) of the dough.
Remove the dough from the machine and place in an oiled bowl. Oil the top of the dough so it doesn’t dry out, cover and let the dough double in size.
Use your favorite pizza form and divide the dough accordingly pressing the dough into the pizza form ( I use flour or cornmeal to prevent the dough from sticking). Partially bake the dough in a 450-degree oven for about 10 minutes or until it is just begins to brown. Remove from the oven. If desired, shape the second part of the dough and partially bake it too.
To create the toppings: while the pizza dough is cooking, remove the bacon from the packaging and chop it up. Pan fry the bacon until it’s crispy. Remove from the pan and let it drain on a plate lined with paper towels.
In the rendered bacon fat, caramelize the onions.
In a small bowl, mix the sour cream and salsa together.
Spread the sour cream mixture on the partially baked pizza crust. Finish topping the pizza with shredded cheese and the prepared toppings (bacon, eggs, ham, caramelized onion).
Place the pizza back in the oven and bake for an additional 20 minutes or until the pizza crust is golden brown and the sour cream mixture is bubbling.
Remove from the oven, slice, serve and enjoy!