Another trip to the cabin this weekend introduced me to my new favorite food. Although I must admit I was skeptical at first, this Bacon and Egg Breakfast Pizza quickly won me over. And now I’m introducing this pizza to you. You. Are. Welcome.
My dear, dear friend who came up to my cabin this weekend was put in charge of breakfast. She wanted to do something different and suggested doing a Bacon and Egg Breakfast Pizza. Intriguing, but initially this combination sounded very odd. Eggs on pizza? Really?
And the answer my friends is REALLY! Turns out eggs on pizza with salty bacon, tangy cheese and mountains of herbs is downright delicious. (It also turns out I can eat a lot of eggs in one day-who knew?) Even my youngest kiddo liked this one (although he wanted a piece without egg, deal, more for me!).
This recipe, based on a recipe by Deb Perelman from Smitten Kitchen, really showcases fresh herbs and aromatics. Scallions, shallots, chives, and I added my personal favorite-cilantro. The perfect way to start the morning. (Although I can attest to the fact that Bacon and Egg Breakfast Pizza is also the perfect dinner and the perfect left overs! Win. Win. Win.)
Another successful cabin weekend. I’ve re-confirmed my friend is a genius, Bacon and Egg Breakfast Pizza is utterly delicious, and I learned how to play Sushi Go (That, my friends, is a story for another time).
Click above to pin this. You’re going to be glad you did.
- 2¼ teaspoons active yeast (this is the amount in one packet)
- 2 cups all purpose flour + additional flour if needed
- 1 teaspoon sugar
- ¾ teaspoon salt
- 3 Tablespoons olive oil
- ¾ cup warm water
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 3 pieces of bacon, cooked and crumbled
- 3 Tablespoons shallot, finely chopped
- 2 Tablespoons scallions, finely chopped
- 2 Tablespoons chives, finely chopped
- 2 Tablespoons cilantro, finely chopped
- salt and pepper to taste
- To Make Dough:
- In a glass measuring cup or small bowl, add yeast to warm water and allow to sit for 5 minutes or until foamy.
- In the bowl of a stand mixer fitted with a dough hook, mix flour, sugar, and salt.
- Add olive oil and continue mixing.
- Add water and yeast and continue mixing until dough forms a ball.
- (If dough is too wet add additional flour tablespoon by tablespoon until a ball is formed around the dough hook).
- Remove dough from dough hook and transfer to lightly floured counter.
- Knead dough for 5 minutes.
- Placed into a lightly oiled bowl or gallon sized ziplock bag.
- Allow to rise for at least 2 hours, or overnight in the refrigerator.
- To Make Pizza:
- Preheat oven to 500ºF.
- Lightly flour a baking pan or pizza stone.
- Stretch dough to fit baking pan or pizza stone.
- Bake crust for 8 minutes.
- Remove from oven and add cheeses, bacon, and shallots, creating small wells where you will put the eggs.
- Crack eggs and place on pizza trying to keep yolks intact.
- Cook an additional 8-10 minutes or until your eggs are cooked to your liking.
- Remove from oven and add scallions, chives, and cilantro.
- Add salt and pepper to taste.
- Slice and serve.