I was so excited to try this week’s Pizza of the Week. I’ve been meaning to experiment with egg on pizza forever so breakfast pizza was the perfect solution.
It sounds weird at first but that isn’t the case when you take a bite 🙂 I found this recipe on Smitten Kitchen (where I’ve found a ton of great recipes, btw) and really enjoyed it.
However, I accidentally overcooked the eggs — which is easy to do! You want to make sure they are still a little runny when you take it out of the oven. I had heard it’s easy to take them out undercooked so I overcompensated.
- 1/2 teaspoon dry active yeast
- 2 cups plus 2 tablespoons bread flour, plus more for dusting
- Kosher salt
- 6 strips bacon
- 1/2 cup grated Parmesan
- 2 cups grated mozzarella
- 6 large eggs
- Freshly ground black pepper
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons minced chives
- 2 scallions, thinly sliced1 shallot, minced
Directions: Pre-heat oven to 350. Make your dough (instructions here– prepare the night before!) or use a premade dough. Cook bacon before adding to pizza. Add bacon, three-four eggs, and both cheeses. Bake for 8-10 minutes, checking eggs frequently to be sure they aren’t too runny. They white will look very white. After pizza is done baking, add the parsley, chives, pepper and shallots.
