Thin Crust Breakfast Pizza

• The pizza dough is really best when made a day or two in advance and stored in the fridge, although you can definitely make the pizzas on the same day that you make the dough.

For the Thin Crust Pizza Dough:

• Combine 150 grams of warm 110F water with the 2 grams of active dry yeast in the bowl of a stand mixer.
• Allow the water and yeast to sit for 5 minutes at room temperature.
• Add the all-purpose flour to the stand mixer bowl, along with the sunflower seed oil, Kosher salt, white granulated sugar, red pepper flakes, and dried oregano.
• Use a spoon to incorporate the flour with the water.
• Using the dough hook attachment on your stand mixer, mix the pizza dough for roughly 10 minutes on low speed.
• *You can use a rubber spatula to scrape down the sides of the bowl if necesary.
• When the dough is done mixing and is shiny, dump it out onto a clean surface and cut the dough into six equal-sized pieces.
• Shape each piece of dough into a dough ball.
• Gently coat the inside of a casserole dish with olive oil, and coat each dough ball lightly in olive oil as well.
• Store the dough balls in the oiled casserole dish in the fridge, covered with plastic wrap, until you are ready to roll them out and bake them the next day.
• When you are ready to bake your pizzas, prepare your breakfast pizza toppings of choice.
• Preheat the oven to 500F, with a cast iron pan preheating in the oven for 30 minutes.
• While the cast iron is preheating, carefully roll out one of the pizza dough using a rolling pin onto a surface that is covered with a piece of parchment paper.
• *I usually cut a circle of parchment that is about 10” in diameter, which is more than large enough to accommodate the final rolled-out dough, which should be roughly 8” in diameter and very thin.
• When the dough is rolled out and the cast iron pan has preheated for 30 minutes, you are ready to top your pizza.
• Carefully remove the cast iron pan from the hot oven, and place the pan on a heat-resistant surface.
• Carefully remove the dough that you rolled out from the parchment paper, and add the thin dough gently to the hot pan, being careful not to burn yourself.
• *You will have about ten seconds to gently stretch the pizza dough out in the cast iron pan once you set it down, in case the shape of your dough doesn’t look great at first.
• Add the 2 Tbsp tomato puree or pizza sauce to the dough, and gently spread the sauce with the back of a spoon over the surface of the dough
• Add the shredded mozzarella cheese, making sure to get cheese spread all the way out to the edges of the dough.
• Add the sliced red onion and crumbled Italian sausage.
• Bake in the oven at 500F for roughly 8-9 minutes, or until the pizza is golden brown.
• When the pizza is almost done cooking, quickly remove the pizza from the oven and add the 4 quail eggs.
• Return the pizza to the oven to cook for one minute with the quail eggs.
• When the quail egg whites are cooked, but the egg yolks are still runny, remove the pizza from the oven.
• Use a fish spatula or metal spatula to carefully remove the pizza from the cast iron pan, and transfer the pizza to a cutting board.
• Cut the pizza into quarters, and top with some red pepper flakes and dried oregano.
• Enjoy immediately.