Bacon, Egg + Cheese Pizza
Let’s not kid ourselves. I don’t need to try and sell it any further with a description. It’s BACON, EGG + CHEESE PIZZA!!!
Bacon, Egg + Cheese Pizza
Oh, the perfect trinity that is bacon, egg, and cheese. At times I think, “Is it cliché? Overused? Has it seen it’s day?” and then I laugh and carry on with recipes like this. Why hasn’t this combo seen it’s day? Well, let’s break it down.
From a purely economical standpoint, the three are relatively affordable ingredients. You can go highbrow and get fancy with it (if you get fancy…puh-lease use Salvatore Brooklyn Ricotta!), but you know if you buy the cheapest option of each, it’s still going to be damn tasty. Well, “why is that?”, you ask. The answer comes in the form of another prefect trinity. Fat, salt, and protein. Pure and simple. Combine that with some form of carbohydrate vehicle (bread, roll, tortilla, pizza crust, rice, potato, polenta…you get my point) and you’re good to go. Texture plays a huge role in this whole combo, too. Crunchy bacon, melty soft cheese, and silky, gooey egg yolk keep your inner child pretty happy.
This pizza came about as a result of having a hodgepodge of ingredients left over from a couple of photo shoots and some recipe development that were all within a few days of each other. I needed to play refrigerator clean-out and this is what happened. Worse things have happened, I suppose. Play around with different types of cheese besides Parmesan, preferably ones that are on the harder side, like cheddar, pepper jack, etc. I’m sure they will all work out just fine! This is a great option for a weekend brunch. Mangia! – HM
3/4 cup ricotta
1/2 cup grated Parmesan
2 scallions, white and green parts separated, thinly sliced
salt and pepper
1 pound pizza dough
olive oil (or bacon drippings, I won't judge!)
4 large eggs
4 slices bacon, chopped and cooked
red chili flakes, to taste
Heat oven to 500°. Combine ricotta with 1/4 cup Parmesan and sliced white scallion. Season with salt and pepper. Stretch or roll out the dough to fit a rimmed baking sheet. Lightly coat the top with olive oil (or bacon drippings!) and bake until crust is cooked but barely turning golden, 8 to 10 minutes.
Remove pan from oven and spread cheese mixture over the top leaving a 1-inch border. Make four shallow wells in the cheese mixture and crack an egg into each. Season with salt and pepper. Top with bacon and chili flakes and bake until egg whites are just set, an additional 6 to 8 minutes. Sprinkle with remaining Parmesan and sliced scallion greens. Cut into quarters.