Weather: 14 degrees, wind blowing snow off the trees
What I’m listening to: Laura Story
I have always been an adventuresome eater. I like variety in my menu and that sense of surprise and newness on my palate. I love to try new things and I want to encourage you to be a fearless eater right along with me. Here’s your chance.
Eggs are a huge trend in the food world right now – eggs on everything from burgers to quinoa to… pizza. Breakfast, lunch, or dinner, you ask? Approximately yes. This pizza is ideal for all three. Bacon and Egg Pizza all day long. To top it off, the kids thought this was great fun and argued over who was going to get a bigger portion of egg on their slice. A cutting edge food trend that the kids love? I’m in.
Bacon & Egg Pizza
Yields: 1 standard-size pizza
- 1 pizza dough [pizza dough|http://www.alaskafromscratch.com/2012/01/23/thin-crust-white-pizza/] for a standard sized thin-crust pizza (thin crust is important so that your crust and eggs are done at the same time)
- drizzle of olive oil
- 1/2c chunky tomato sauce (or your favorite pizza sauce)
- 1-1/2c mozzarella, shredded
- 4-5 bacon slices, cooked crisp and broken in bite-size pieces
- 4-5 medium eggs
- 1/4c green onions, sliced
- salt and pepper
- red chile flakes
Preheat oven to 475. Roll pizza dough out thin and place in pizza pan. Drizzle lightly with olive oil, then spread a thin layer of chunky tomato sauce (or your favorite pizza sauce).
Sprinkle on mozzarella. Carefully crack eggs and place on pizza. Scatter bacon and green onions over top. Salt and pepper the eggs.
Carefully place pizza in oven, taking caution not to cause the eggs to slide. Bake for 11-14 minutes, until crust is done and eggs are as desired (I cooked mine until almost medium, slightly runny, at 12 minutes).
Serve immediately (eggs will continue to cook as you let it sit) with red chile flakes, as desired.