Directions

1. Dissolve yeast in 1/4 cup warm water.
2. In a mixing bowl, add the dissolved yeast, the remaining ¾ cup water, the oil, and the flour, sugar, and salt.
3. Mix thoroughly, approximately twenty strokes or until the dough becomes a ball. Let the dough rest for 5 to 10 minutes.
4. Gently knead the dough on a lightly floured surface (approximately 2 minutes), then divide into equal pieces to make four to six personal-sized pizza crusts. Shape into rounds with a deeper crust around the edge to hold in the ingredients.
5. In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
6. In a skillet over medium-high heat, sauté the onions and peppers in butter until soft. Add the egg mixture and lightly cook until the eggs are no longer runny; they’ll finish cooking in the oven.
7. Layer six half-slices of bacon on each pizza crust; spoon the egg/veggie mixture on top of the bacon on each pizza. Sprinkle the tops with dried basil, if desired.