A bacon, sunny side up egg and cheese breakfast pizza is a unique brunch option for your next weekend get together. This no sauce breakfast pizza is made with pizza dough, runny egg yolk and crispy bacon.
Servings: 112 inch pizza
1 ½tablespoongarlic paste
¼cupshredded sharp cheddar
¼cupshredded fontina cheese
3-4strips of cooked bacon
Kosher salt to taste
Black pepper to taste
1teaspoonfresh chopped parsley
Allow dough to come to room temperature to make it easier to stretch out. Preheat oven to 425 F.
Stretch pizza dough out to a 12 in pizza and place on a pizza stone or oiled sheet tray. Add olive oil and garlic paste to the dough and spread evenly with the back of the spoon.
Evenly sprinkle the 2 types of cheese over the dough. Place into the oven and bake for 14 minutes.
Remove the dough and make 4 indentations evenly spaced in the dough with the back of a spoon, but not too close to the edge of the dough. This is where you’ll place the eggs.
Very gently crack one egg into each indentation, being careful not to break the yolk.
Crumble bacon and place around the eggs on the crust of the pizza.
Carefully place the pizza back in the oven and cook for 8 minutes for runny yolks.
The pizza is done and the yolks are runny once the whites are set but the yolks are still jiggly.
Remove from the oven and season eggs with kosher salt and black pepper. Finely chop parsley and garnish.
Cut into 4 pieces, avoiding the egg yolk and enjoy.
If you’re having a hard time stretching the dough, walk away for 5 minutes and try again.
If you’re worried about breaking the yolks, crack one egg into a small bowl and gently place in the indentation instead of cracking the eggs directly onto the pizza.
Cook the eggs for longer (1-2 minutes) for firmer yolks.
Grate 6 garlic cloves as a substitute for garlic paste.
Bacon, Egg and Cheese Breakfast Pizza https://smackofflavor.com/breakfast-pizza/