Prep time: 1 ½ hours | Cook time: 25 min. | Servings: 8

Ingredients

For the dough:

• 2 cups of water

• 4.5 cups unbleached, gluten-free bread flour

• ¼ oz of dry yeast

• 1.5 tsp of sugar

• 3 tsp of salt

• 2.5 oz of olive oil

• 1.5 tsp of oregano

• 1.5 tsp of garlic powder

For the topping:

• 1 pint of cherry tomatoes

• 8 eggs

• 4 oz of preferred breakfast meat (I used pancetta)

• 1 lb of shredded cheddar cheese

• 1 oz of olive oil

Instructions

1. Preheat oven to 425 degrees.

2. Prepare cookie sheet with parchment paper.

3. In a stand mixer bowl, mix water and dry yeast with a whisk and let it sit until bubbles surface.

4. Attach the dough hook to the stand mixer. Then, attach the bowl to the stand mixer.

5. Mix together all remaining dry ingredients on low speed. Then, bring to medium speed until a ball is formed, cleaning the sides of the bowl.

6. Knead the dough on a lightly floured surface until the dough holds its shape.

7. Place the dough in a large sealable container. If you don’t have one you can use a large bowl and cover with a kitchen towel. Let dough rise 45 minutes to 1 hour. (depending on the humidity of your home, this may take up to 2 hours).

8. While the dough is rising, cook your preferred breakfast meat.

9. Remove dough from bowl onto lightly floured surface and divide dough in half .

10. Place dough on baking sheet pan, using a rolling pin shape the dough into the rectangle shape of the pan.

11. Using the back of a spoon, make 8 indents into the dough. These will hold each whole egg in place.

12. Sprinkle olive oil, cheese, tomatoes, meat, then bake for 20-25 minutes.

A Visual Guide, with photos by Cayla Torres