At our house, we do pizza night once a week, every week. We also do Breakfast for Dinner night once a week, pretty much every week, all year long. So why not combine the two??? No reason! This has been on my “to do” list for months. Why I waited so long to make this I have no idea.
I was going to call this “Breakfast Pizza” and then thought, “Well, that doesn’t tell you anything. I mean, who DOESN’T eat pizza for breakfast?” I certainly ate it again for breakfast this morning. So that name got scrapped.
And then I thought, “Let’s keep it simple and call it Bacon n Egg Pizza.” But I know you. Just hearing the words “egg” and “pizza” in the same sentence is gonna skeeve some of you out. (My husband would be first in that line.) Pictures are much better than words on this one wouldn’t you agree?
Because om nom nom this is soul-satisfying good food. Bacon and eggs, garlic-infused olive oil, scallions, mozzarella, provolone, and freshly grated Parmesan??? Yes, please.
OH! And I almost forgot to tell you! I’ve been experimenting with GF pizza dough recipes at my husband’s request. The recipe I have posted on here is lightly adapted from Gluten Free Girl’s Cookbook, “Gluten Free Girl and the Chef“. It’s intended to be a thin crust pizza dough. Actually, it was originally written as a recipe for crackers. And it’s what we’ve been using for the past couple years for my husband’s pizzas. You know… the ones I never actually photograph because he never wants anything besides cheese and pep.
So anyway, he wanted me to try out some new formulas that would rise better – that would make for a better thick pizza crust. Something more similar to what you’d get at Papa John’s or something. The recipe I’ve been using – it rolls out like a dream. It feels like real dough under your fingers. Which is great for me – but much more important than the tactile pleasure of working with the dough is whether or not it’s pleasing to the person you’re serving it to. And in this case it’s my husband and it’s not anymore.
I’m close. I’m really close to giving you something I don’t feel like I need to keep modifying. Soon, very soon, I’ll give you the new recipe. I just need to go through the process a couple more times, make sure I’m not giving you the directions to make what was a happy fluke.
So let’s get going on our pizza already! You’ll want to put your pizza stone/pan in the oven now and preheat it to 450 degrees. If using a non-stick pan, put it in upside down. I still don’t know why they tell you to do that.
First, cut six strips of bacon into one inch long strips and fry over medium heat until crisp. Cutting the bacon up first makes cooking it in a pan so much easier. Put your crispy bacon pieces on a paper towel lined plate to drain and set them aside.
Also, you’ll need dough. You can make it from scratch like I do (GF and regular recipes here), or you can get a ball of dough from the prepared foods section of your grocery store. Or use a pre-made crust. Or use a mix. Whatever! The point is you need something to put your toppings on.
If you’re making dough from scratch, plan on starting it 2 hours before you plan to eat to allow time for the dough to rise. You can also make the dough the night before, let it rise for an hour or so, punch it down, rub it with oil, cover it loosely, and store it in the fridge until an hour before you’re ready to use it.
Next, if you don’t already have garlic oil sitting in your fridge you’ll need to make some. It’s quick, I promise. This is one of my new fridge staples I love it so much. To make garlic oil, simply warm 1/2 cup olive oil, 4 sliced cloves of garlic, and 1/4 tsp red pepper flakes over low heat until bubbling. Let oil simmer for 10 minutes, keeping watch over it to make sure the garlic doesn’t burn. Allow to cool.
On a sheet of parchment paper, roll/pat out your dough into a 12″ circle. Take some of your garlic oil (about 3 tablespoons should do), and spread that all over, leaving a rim around the edge.
Next, top your pizza with 8 oz shredded pizza cheese. We get ours in tubs in the prepared foods section of our grocery store. It’s just a mixture of mozzarella and provolone. You could do all mozzarella or all provolone if you wanted to. Or you could throw in some cheddar or Monterrey Jack. Or some pepper jack…oh the possibilities! Whatever good melting cheeses you’ve got on hand and you like with your eggs would work here!
Just please no American. Because that would just be wrong.
On top of that we’re going to add our bacon and one thinly sliced scallion. Now slide your pizza carefully onto your hot stone (parchment paper and all), and set the timer for 5 minutes.
After 5 minutes we’re going to slide out the oven rack and carefully crack a few eggs on top of our pizza. I was able to get four on mine without fearing raw eggs were going to slide off onto the pizza below. Looking at this shot now I’m thinking I might have gotten one more on there…maybe next time. Anyway, if you want your eggs to come out over-easy, set the timer for another 8 minutes. I erred on the side of caution and left mine in for 9 and my eggs came out over-medium. For a first time that was okay. Runny whites would have left me running for the hillsides.
Lastly, we’re going to grab a microplane zester and a wedge of good parmesan. Or you could just sprinkle some out of the big ol’ Kraft container you have in your fridge. But seriously guys? This is soooo much better.
And we’re gonna chop up a small handful of fresh parsley. Because we have it on hand. And we’ve got a few minutes before the pizza’s out. And it’s green and pretty and counts as a vegetable. And we’re worth it baby.
Remove the pizza from the oven, sprinkle on the parsley, grate on the Parmesan, and grind a little black pepper over the top (which I did promptly after taking this picture :p) And eat. (And eat and eat and eat.)
Breakfast for Dinner Pizza
3 Tbsp Garlic Oil (see instructions below)
8 oz shredded pizza cheese (mozzarella/provolone)
6 slices bacon, pre-cut into 1″ pieces
1 scallion, thinly sliced
1 oz freshly grated parmesan
1 Tbsp freshly chopped parsley
Freshly ground black pepper
To make Garlic Oil:
In a small saucepan, heat 1/2 cup olive oil, 4 cloves of sliced garlic, and 1/4 tsp red pepper flakes over low heat until boiling. Allow to simmer for 10 minutes. Let cool. Set aside until ready to use. Refrigerate any leftover oil for later use.
Place a pizza stone on the bottom rack of the oven and preheat oven to 450 degrees. If using a non-stick pizza pan do the same thing but put it in upside down. I’m still not sure why we do this.
Fry bacon in a large pan over medium heat until crispy. Remove to a paper towel lined plate to drain.
On a sheet of parchment paper stretch or roll out your pizza dough to about 1/4″ thickness, about 12″ across. Spread with 3 Tbsp of the cooled garlic oil, the pizza cheese, bacon, and scallions. Slide onto hot pizza stone (or non-stick pan turned right side up), and bake for 5 minutes.
Slide oven rack out and crack 3-4 (or more if you can fit them) eggs onto pizza, being careful not to break the yolks. Try to do this quickly so the oven doesn’t lose too much heat. Bake another 8 minutes for over-easy eggs. 9 minutes for over-medium. Any longer than that and you’ve got hard boiled eggs.
Remove from oven and sprinkle with parsley, grated parmesan, and freshly ground black pepper.