{"id":938,"date":"2012-05-17T04:19:27","date_gmt":"2012-05-17T08:19:27","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2012\/05\/17\/bacon-and-eggs-pizza\/"},"modified":"2012-05-17T04:19:27","modified_gmt":"2012-05-17T08:19:27","slug":"bacon-and-eggs-pizza","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/bacon-and-eggs-pizza\/","title":{"rendered":"Bacon and Eggs Pizza"},"content":{"rendered":"

\u00a0<\/p>\n

Eggs<\/p>\n

\u00a0<\/p>\n

Breakfast. Lunch. Or, Dinner!<\/p><\/div>The first time I had egg on a pizza was at a little French Creperie in Victoria on Vancouver Island, British Columbia. \u00a0My family was visiting me while I was working up there, and we took a weekend trip over to the island. \u00a0One morning we went to this little place I read about known for having a good cappuccino. \u00a0When I saw that there was a pizza with eggs, I had to try it. \u00a0I don’t know about you, but when I am eating eggs, toast is the primary delivery system for getting those eggs with the sauce, bacon, sausage, etc. up to my mouth. \u00a0Why wouldn’t a pizza with the egg breakfast already arranged on it be the perfect meal?<\/p>\n

\u00a0<\/p>\n

Lay the dough out on a well floured peel so the egg will not fly off the end if your pizza decides to stay with the peel.<\/p><\/div>That first egg pizza was a scrambled egg version with some Tyrolean bacon, chives and a little cheese mixed in. \u00a0It was truly delicious. \u00a0The eggs were still moist. \u00a0It was cheesy and the bacon, I found out, was painstakingly chosen over many others based on how it performed on the pizza. \u00a0I would have to say it was an epiphany moment for me.<\/p>\n

A few years later, while we were filming the original Pizza Quest road trip, we were in San Francisco at Pizzeria Delfina and these guys opened my eyes a little wider. \u00a0They made a pizza and finished it off by simply cracking an egg on top. \u00a0It came out sunny side up. \u00a0Craig Stoll, the owner, cut up the yolk with a fork and knife, spreading it around the top of the pizza. \u00a0Egg epiphany numero dos<\/em>! \u00a0I love the runny yolk dripping off of my “toast.”\u00a0 It’s a wonderful textural eating experience. \u00a0The yolk is, in effect, both the meal and a sauce.<\/p>\n

\u00a0<\/p>\n

Bombs away!<\/p><\/div>Fast forward to now: I was in the mood for some runny yolk and pizza. \u00a0So I decided to have a Pizza Egg Fest! \u00a0 I’ll release these in three short recipe pictorials. \u00a0They all came out delicious and made a fantastic breakfast the next day.<\/p>\n

The first was inspired by Nancy Silverton at Pizzeria Mozza, and it has egg, bacon, Yukon Gold potato with Bermuda onions to finish it off. \u00a0It’s amazing!\u00a0 Here’s how I did it:\u00a0 I had some plain old russets laying around and a few boring scallions, but my eggs looked just like Nancy’s! \u00a0I’m sure hers are fancy, free-range eggs from chickens with actual names (Portlandia<\/em> reference), but looking at them, my eggs were just fine.<\/p>\n

\u00a0<\/p>\n

Bacon and Eggs Pizza<\/h3>\n

\u00a0<\/p>\n

With a direct hit in the middle, it was off to the pizza stone.<\/p><\/div>Ingredients:<\/strong><\/p>\n

Pizza Dough *Link<\/a><\/p>\n

<\/span>-I used my favorite Central Milling Germania Flour-based Signature Bruery Pizza Dough<\/p>\n

Peter’s Herb Oil *Link<\/a><\/p>\n

Partially Baked Potato, sliced thin<\/p>\n

Grated Mozz.<\/p>\n

Applewood Smoked Bacon, cooked but not totally crisped<\/p>\n

1 Egg<\/p>\n

Chopped Scallions<\/p>\n

Grated Parmesan<\/p>\n

\u00a0<\/p>\n

The trick is to get this out of the oven so your egg is like you want it. You have to watch very closely.<\/p><\/div>The Build:<\/strong><\/p>\n

Spread the dough on a well floured peel. \u00a0Notice that I stretched the dough with my hands fairly thin. \u00a0You can see in the one shot that light is coming through. \u00a0I left the edge, or cornicione<\/em>, in an irregular rustic “mess.”\u00a0 You’ll see how nicely this ends up when I the baked pizza. \u00a0I think it’s a good way to create a real hand-made look, and I love the thicker puffed up areas that result.<\/p>\n

Sprinkle a little of the Herb Oil on the dough.<\/p>\n

Add a layer of sliced potatoes that are pre-baked but still firm enough to slice. \u00a0They will finish cooking on the pizza.<\/p>\n

Break some bacon into pieces and spread them around the pizza.<\/p>\n

Add the grated mozzarella.<\/p>\n

Crack an egg over the pizza. \u00a0*Note: I used a lot of flour under this pizza to make sure when I put the pizza into the oven that the pizza came off the peel with the egg!<\/p>\n

\u00a0<\/p>\n

Add the finishing touches. The scallions go perfectly with this as a final topping, as well as, making a nice visual statement.<\/p><\/div>The Bake:<\/strong><\/p>\n

Bake in your oven for approximately 7-10 minutes. \u00a0For this one, you want to check on the progress of the egg. \u00a0The idea is to get it out before it gets too hard. \u00a0You want it to be soft, ideally runny so you can spread the yolk all over the pizza right before you cut it into slices.<\/p>\n

*Note: Make sure you pre-heat the oven for at least an hour to get your pizza stone up to temperature. \u00a0I pre-heat at 550 degrees and then turn it to Convection Bake before loading my first pizza, which lowers the temp to 525 degrees.<\/p>\n

\u00a0<\/p>\n

When this came out of the oven, the egg was still sunny. As I took pictures, it cooked a little more. The hard part with this is the timing! It still tasted great.<\/p><\/div>When the pizza comes out, sprinkle the chopped scallions over the top and add your grated Parmesan to finish.\u00a0 (You’ll see that when this came out the egg appears soft, but as I took pictures and finished topping it, the yolk continued to cook. \u00a0By the time I cut it, it had solidified into more of a soft-hard boiled egg. \u00a0It was still great, but this is a good example of how you have to manage the time in the oven to bring the egg out on time. \u00a0Perhaps 30-60 seconds less for this one would have been perfect. Or, you can wait until the pizza has baked for a minute or two and then add the egg to the top. Your oven will determine this for you.)<\/p>\n

Bacon, Egg, Cheese, and Hash-browns\u2026Oh my!<\/p>\n

Give this a whirl and let us know how you like to play with eggs on your pizza.<\/p>\n

Enjoy!<\/p>\n

\u00a0<\/p>\n

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\u00a0 Eggs \u00a0 The first time I had egg on a pizza was at a little French Creperie in Victoria on Vancouver Island, British Columbia. \u00a0My family was visiting me while I was working up there, and we took a weekend trip over to the island. \u00a0One morning we went to this little place I read about known for having a good cappuccino. \u00a0When I saw that there was a…Read More…<\/a><\/p>\n","protected":false},"author":351,"featured_media":931,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-938","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c59-written-recipes"],"acf":[],"yoast_head":"\nBacon and Eggs Pizza - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/bacon-and-eggs-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bacon and Eggs Pizza - 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