I have two words for you. Breakfast pizza.
There are two things you should know about it.
1) It will change your world and
2) You will not only make it once.
I have tried to make this for two days in a row only to finally make it this morning. The two main ingredients? Bacon and eggs. OK, I'll stop with the "two" stuff now since I'm even annoying myself.
Jeremy's cousins Brett, Derek and his wife Nancy, plus two friends, Jeff and Kathy came to visit us yesterday. They were only here a mere 22 hours and we ate out last night so I really had to make a proper breakfast for them this morning. It was only polite. I will now forever associate them with breakfast pizza. I think I might love that.
It sounds weird, I know. But the combination of the fresh baked dough coupled with bacon, eggs, cheese (both mozzarella and Parmesan) and a pop of scallion and a hint of garlic just hits the spot. It's everything you wish you had for breakfast this morning and should probably have tomorrow if you are as smart as I think you are.
adapted from "The Big Sur Bakery Cookbook" via smittenkitchen.com
makes 1 large pizza, serves 6-8
1 large pizza dough (make your own or pick up from a local pizzeria)
6 strips bacon
1/2 cup grated Parmesan
2 cups grated mozzarella
6 large eggs
freshly ground pepper
5 scallions, thinly sliced
1 garlic clove, minced
Preheat the oven to 500 degrees.
Fry the bacon in a large saute pan over medium-high heat until crisp. Cool on a paper-towel lined plate; roughly chop.
Stretch the pizza dough out onto a large baking tray or pizza stone that has been sprinkled with a bit of flour so it won't stick, and shape into a rectangle about 16x12 inches...or as big as you'd like. Sprinkle minced garlic over dough and sprinkle with half of the Parmesan, the mozzarella and bacon. Crack the 6 eggs over the top and season with salt and pepper. Top with the rest of the Parmesan.
Bake for 10 minutes, rotating after 5 minutes if necessary. When crust is golden, the cheese is melted and the egg yolks are cooked to medium, it is done. Sprinkle chives over the top, cut into sections and serve immediately
As many of you know, I am currently working on a new page for my blog. It's slow going since I don't know much about computers or how they function. Yes, I just said that. I am hoping to remedy this as soon as possible but I have a pretty strong feeling that technology won't ever be my gift. I need to stay in the kitchen, apparently. Anyway, look out for the change. It could happen as soon as next post but more likely next week.
PS. Kel, I'm sorry you missed this but having your kids, who have croup, over for breakfast with my kids, who are healthy would probably be frowned upon in the parenting world. This pizza though? It might have been worth it. For you anyway.