For the past year I’ve been really enjoying the whole “Put an Egg on It” trend and pizza is no exception! The first pizza we ordered with egg on top was at A16 for our anniversary dinner. To our dismay, we had to send it back because the pizza was undercooked while the egg was sheer perfection. They made it right on the second attempt but there was something burned into my brain that day: Egg on pizza tastes awesome, but cooking egg on pizza is a challenge. At least that’s what I thought.
I checked out a few tasty looking recipes online for Breakfast Pizzas and was confused at the cooking times and how it would fair with my trusted no-knead pizza dough. I also didn’t really know at what point to put the egg on top. So I decided to bite the bullet and put the eggs on after 8 minutes of cooking the crust and it worked! I can’t believe it worked! I totally thought I was going to overcook the eggs.
When I have the rare chance to eat pizza for breakfast (we never ever have leftovers), it’s usually cold and I’m standing up against my kitchen counter staring off into space in my pajamas. Now there’s a way for me to eat legitimate pizza for breakfast. It’s got bacon & eggs on it! That’s totally breakfasty, right? Top it off with a little bit of lemon dressed arugula to cut the fat and you’re ready to start the day right. Pizza for breakfast is a real thing!
And we’re off!
You are going to start with your pizza dough. You can make it the night before like I did. Just let it sit out for a half hour before using.
Grate that cheese.
Get that dough ready along with your other ingredients. Fry that bacon if you haven’t already.
Spread the dough out onto a well oiled baking sheet.
Toss the cheese, garlic slivers & bacon on top of the pizza.
Finish with salt, pepper & red pepper flakes. Pop it into the oven for 10 minutes.
Now put your eggs on top. I only added three because it was two of us eating.
After another 10 minutes you have EGG ON PIZZA.
Arugula + Olive Oil + Lemon= a delicious topping for your pizza.
Hello coffee. Nice of you to join us.
Egg running on top of pizza…LOVE.
Bacon & Egg Breakfast Pizza
Makes enough for 4-6 servings
(recipe for dough from My Bread, by Jim Lahey)
- homemade or store bought pizza dough (I used half of this recipe)
- 5 pieces cooked bacon, chopped
- 2 cloves of garlic, thinly sliced
- 1/2 cup aged white cheddar, shredded
- 1/4 cup Parmesan cheese, grated
- 1/4 cup mozzarella, shredded
- red pepper flakes
- salt & pepper
- 3-4 eggs (this is up to you!)
- 2 cups arugula
- 1 teaspoon olive oil, plus more for the baking sheet
- a squeeze lemon juice
Preheat oven to 500F.
Oil a 13×18 inch rimmed baking sheet liberally with good extra virgin olive oil. Then gently plop the dough on the pan and stretch and press it out to the edges. If it springs back wait five minutes and then proceed. The dough is very thin. If it tears, piece it back together.
Evenly top the pizza dough with bacon, slivers of garlic and cheeses. Add a heavy pinch of red pepper flakes, salt & pepper. Put the pizza in the oven to bake for 10 minutes. Take the pizza out of the oven and top with the eggs. Carefully put the pizza back in the oven and bake for another 10-12 minutes until the edges are nicely brown and the eggs are perfectly cooked. Put the arugula in a small bowl toss with olive oil and a squeeze of lemon. To serve, cut up slices and top with arugula.