I've been meaning to make this recipe for breakfast pizza since I saw it in the NY Times magazine back in August 2008. I finally had a chance today and I'm sorry I didn't make it sooner. Amazing is the only word that comes to mind.
I had taken dough out of the freezer on Thursday for dinner on Friday, but it was a long day and we ended up going out instead. SP wanted steak last night so I was at a loss for what to do with the dough. That's when I remembered the breakfast pizza.
Here's the pizza before baking. My only complaint was the egg whites didn't completely cook despite the pizza being nicely golden-brown and the yolks almost over-medium. I might need to spread the whites out a bit more for even cooking.
SP was thrilled with this pizza so I know it'll make a repeat appearance soon. The original recipe calls for making your own dough, but since I buy my dough I'm showing you how I made it in the recipe below.
NY Times Magazine August 10, 2008
1 ball of pizza dough
6 strips bacon
1/2 cup grated Parmesan
1 cup grated mozzarella
4 large eggs
Freshly ground black pepper
1 tablespoon minced parsley
1 scallion, thinly sliced
1/2 shallot, minced
Let dough come to room temperature before rolling. Set a pizza stone in the oven and preheat to 550 degrees (or as high as your oven will go).
Cook the bacon until crisp (I use my toaster oven set to 400 degrees). Cool on a paper-towel-lined plate; roughly chop.
On a lightly floured countertop, pat the dough into a disc then roll with a rolling pin into a circle. To make it easier to transfer to the pizza stone if you don't have a pizza peel, place the dough on a sheet of parchment paper before adding the toppings. Sprinkle the dough with the Parmesan, mozzarella and bacon. Crack the eggs into a dish and then pour onto the dough. Season with salt and pepper.
Remove the pizza stone from the oven and carefully transfer the pizza to the stone using the parchment paper. Bake for 10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, remove the stone from the oven and transfer the pizza to a cutting board. Sprinkle with the parsley, scallions and shallot. Let cool for 2 minutes, slice and serve immediately.