Joanne Chang's Breakfast Pizzas - Andrew Zimmern

Ingredients

• 1/2 batch Basic Brioche dough (recipe below)
• 1/2 cup/120 ml crème fraîche
• 12 slices thick-cut applewood-smoked bacon, cooked in the oven until barely crisp (see directions below)
• 1 cup/240 ml Caramelized Onions (recipe below)
• 8 large eggs
• 2 cups/225 g shredded part-skim mozzarella cheese
• Special equipment: two rimmed baking sheets, parchment paper
• 2 tablespoons vegetable oil
• 4 medium or 3 large onions, halved and sliced as thinly as possible
• 1 1/2 tsp kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons finely chopped fresh thyme
• 2 ¼ cups/315 g all-purpose flour
• 2 ¼ cups/340 g bread flour
• 3 ¼ tsp active dry yeast, or 1 oz/30 g fresh cake yeast
• 1⁄3 cup plus 1 tablespoon/80 g granulated sugar
• 1 tablespoon kosher salt
• 5 large eggs, plus 1 large egg for the egg wash if making loaves
• 1 cup plus 6 tablespoons/310 g unsalted butter, at room temperature, cut into 10 to 12 pieces
• Special equipment: stand mixer with dough hook attachment, two 9-by-5-in/23-by-12-cm loaf pans if making loaves, parchment paper if making loaves (optional)