In case you don’t know this about me yet, I love eggs. On top of everything. I put it on rice (both plain and fried), potatoes, burgers, sandwiches, soup, and now even pizza. If I see that a recipe has egg on it, I’m intrigued and am almost drawn to try it. I remember seeing pizza that had egg on it, but it was for a grilled pizza. As interesting as that sounds, I’m not ready to try grilled pizza. I’m still old-fashioned when it comes to pizza, I guess. But it made me want to find the non-grilled version, and so I found this!
The wonderful thing with this pizza is that it’s fully adaptable to what you like. Don’t like bacon? Use sausage. Want more veggies in your breakfast? Add some spinach, mushrooms, onions… whatever you want! I really wanted to try this pizza with runny eggs, but my husband prefers them to be fully cooked through, so I was nice and obliged like a good little wife :) haha. But definitely feel free to try this pizza, and make it your own!
3 strips bacon, fried and crumbled
¼ cup grated Parmesan cheese
1 cups grated mozzarella cheese
3 large eggs
Freshly ground black pepper and salt
1 tablespoon minced flat-leaf parsley
1 scallion, thinly sliced
Pizza dough, enough for one pizza, unbaked
Place a pizza stone on a rack in the lower third of the oven, if using. Preheat oven to 500 degrees F for at least 30 minutes.
Let the dough relax for at room temperature for 10 to 30 minutes before beginning to work with it. Lightly sprinkle parchment paper or a pizza peel with cornmeal or semolina flour. For a little garlic flavor, add some granulated garlic to the cornmeal or flour. Transfer the dough to your prepared surface, and shape the dough until it has a 12-inch diameter. Brush the outer edge lightly with olive oil.
Sprinkle the dough with the Parmesan, mozzarella and bacon. Make 3 little wells in the cheese and crack the eggs, one into each well. Season with salt and pepper.
Bake for 8 to 10 minutes, rotating after 5 minutes, until the crust is golden, the cheese is melted and the egg yolks are cooked to the desired doneness. Transfer the pizza to a cutting board and sprinkle the parsley and scallions on top. Let cool for 2 minutes, slice and serve immediately.
Source: Adapted from Smitten Kitchen