Saturday, December 31, 2011

#98 - Breakfast Pizza

It's New Year's Eve, and we still have three recipes to go! That's what happens when you're away from home from Christmas morning until December 30th. Nothing we can do about that now - that's why we're up early making a new breakfast for #98.

Breakfast Pizza

From Smitten Kitchen This is another Smitten Kitchen recipe, and it's one we've been planning on doing all year. Good thing we had this resolution to actually get us to finally make it. So you roll out your dough, and cover it with Parmigiano cheese, mozzarella, and bacon. Then you crack some eggs on top and put the whole thing in the oven. Once it's out of the oven, you top it off with some parsley, scallions, and shallots. Ooooh, this was delicious. The concept of breakfast pizza was always intriguing, and this did not disappoint. The eggs were runny, the scallions and shallots added a lot of flavor and texture, the Parmigiano and mozzarella went incredibly well with the eggs and bacon, and the pizza crust was the perfect alternative for breakfast toast. We can't say enough about this breakfast. Don't wait a year to make this. You don't know what you're missing.
  • 1 lb pizza dough
  • 3 strips bacon
  • 1/4 cup grated Parmigiano cheese
  • 1 cup grated mozzarella
  • 3 large eggs
  • Salt
  • Freshly ground black pepper
  • 1 Tbs flat-leaf parsley, minced
  • 1 scallion, thinly sliced
  • 1 shallot, minced
  1. Preheat the oven to 500 and adjust the rack to the lowest position.
  2. Fry the bacon in a large saute pan over medium-high heat until crisp.
  3. Cool on a paper towel-lined plate, then roughly chop.
  4. On a lightly floured surface, pat the dough into a disc and then carefully stretch it out to form a 12-inch circle.
  5. Flour the surface of of a pizza stone and place the stretched dough on it.
  6. Sprinkle the dough with the Parmigiano, mozzarella, and bacon.
  7. Crack the eggs over the top and season with salt and pepper.
  8. Bake the pizza for 8-10 minutes, rotating after 5 minutes.
  9. When the crust is golden, the cheese is melted, and the egg yolks are cooked, remove from the oven.
  10. Sprinkle the parsley, scallions, and shallots on top.
  11. Let stand for 2 minutes, slice, and serve immediately.

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