Breakfast Pizza

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adapted from Smitten Kitchen, where it was adapted from The Big Sur Bakery Cookbook 

6 strips bacon
1/2 cup grated Parmesan
6-8 oz mozzarella, thinly sliced or grated 
4-6 large eggs (depending on how much egg you want)
Freshly ground black pepper
2 tablespoons minced chives
3 scallions, thinly sliced
1 shallot, minced
Pizza dough 

Preheat the oven to 500 degrees at least half an hour before baking the pizza.  You’ll want to do all the chopping and ingredient preparing etc. before you pull the dough out of the fridge.  First, fry the six strips of bacon to your desired level of crispiness.  Allow bacon to cool on a paper towel, then roughly chop. 

Form your dough into a pizza-like shape.  You can roll it out with a rolling pin, or just use your hands to pull it and stretch it until it looks the way you want it to.  Place your dough on a floured, rimless cookie sheet.  (If you have a pizza stone, you can slide the pizza onto it just before cooking and it may slightly reduce the cooking time.  I cooked mine on the cookie sheet.) 

Sprinkle the dough with the parmesan, mozzarella and bacon.  Then crack your eggs (however many you’ve decided to use) on top of the pizza, distributing them evenly.  Finally, put half of the scallions, chives, and shallot on top of the pizza.  Lightly salt the top.  

Bake for 12 to 14 minutes, rotating after 6 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, remove the pizza from the oven and sprinkle it with the rest of the  chives, scallions, and shallot. Let cool for 2 minutes, slice and serve immediately.

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