I’m on my own for the week, as Jimmy is away on business. He’s out in New Mexico for another bomb training, however in the meantime, there is a situation here- the bomb that went off in my kitchen! Three days into this trip of his and the place looks like a disaster area. There’s crumbs on the counter, scum in the sink, flour on the floor, and splashes and spills on the stovetop.  The dishwasher needs emptying. My basil plant is desperate for water. The chicken’s eggs are piling up. And thanks to this recipe, there’s now pizza dough on the ceiling. What’s a Cook to do without her Cleaner?! I can’t bear to don the yellow rubber gloves so I’m considering publishing an ad on Craigslist to hire someone to fulfil his duties while he’s away:

1 pkg active dry yeast

1 c. warm water

1/2 t. salt

1 T. olive oil

3 c. flour

pizza crust from above or a store bought pizza crust

6 eggs, scrambled

1 lb bacon, cooked and chopped

8 oz. mozzerella cheese

1/4 c. diced pepper

1/4 c. diced onion

1 clove garlic, finely chopped

S&P

For the crust, dissolve the yeast in to the water in a mixing bowl. Mix in the salt, oil, and flour and continue mixing until well combined. Shape dough into a ball and coat surface lightly with olive oil. Return to mixing bowl and place in a warm area for about 1 hour until dough rises. Then, punch the dough down. Roll the pizza dough out on to a round pizza pan or baking sheet sprayed with nonstick cooking spray. Pre-bake the crust in a 400 degree oven for about 10 minutes so it is about halfway done. Remove from oven and layer peppers, onion, eggs, and bacon on top of crust. Season with garlic, salt, and pepper. Top with shredded mozzerella cheese. Return pizza to oven and continue baking at 400 for an additional 15 minutes or until crust is crispy and cheese is melted.