Sometimes, I hoard things. As an avid cook, I've amassed quite a few cooking related things. Not just equipment, but various food stuffs that most single girls who cook for just themselves wouldn't normally have in their kitchen...but I'm not a normal girl. One of the refreshing things about moving is that you can through away things and start again. That package of rice sticks that I've had for two years? So long! The 9x13 pan I haven't been able to fit into an oven in nearly two years? Toodles! One of the things that I have a hard time letting go of is my recipe collection. I'm constantly seeking recipes from new sources, forgetting that at home I have hundred of printed out recipes all waiting to be made. This particular pizza was first brought to my attention via the New York Times. It was made popular by Smitten Kitchen, and recently fell into my radar again via Cupcakes and Cashmere. I've had it sitting in my recipe book for ages, but I'm only now getting around to making it. I wish I had done it sooner.
This is a great breakfast for me since I'm not a big fan of sweet breakfasts. As regular readers know, a runny egg yolk on top of almost any savory dish makes me swoon. All I had to do was add some hot sauce and I was in porky, eggy, carb heaven. I'm glad I just completed a week of vegetarian eating before I indulged in this.
(Adapted from The Big Sur Bakery as found in the New York Times)
Makes 2 servings
8 ounces whole wheat pizza dough
3 strips of bacon, cooked to desired crispness, chopped
1 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
2 large eggs
Freshly ground black pepper
1 tablespoon minced parsley
1 tablespoon minced chives
1/2 scallion, minced
Preheat the oven to 450 degrees. Lightly flour the back of a baking sheet.
On a lightly floured surface, roll out the dough to about an 8 inch round. Transfer the dough to the floured side of the baking sheet. Spread the cheeses and bacon over the top of the pizza. Make 2 wells in the cheese, and crack an egg into each well. Season each egg with salt and pepper.
Bake for 8-10 minutes until the cheese is melted, the dough is cooked, and the egg whites have set. Turn once halfway through baking. Spread the herbs over the top of the pizza and let cool for two minutes. Serve immediately.