One more for the road! The last part of the DYI pizza kit postings. All good things come to an end, right?
I think I spotted the idea for this breakfast pizza at Food Network some time ago. I simplified things—I remember the original recipe being slightly more complex. With all the pizza dough I whipped up lately, this was good a time as any to give it a go. In all honesty, I didn’t expect to like it as much as I did. It hit all the right spots for me.
The crunchy crust against the creamy melted cheese, the slight tangy tomatoes and salty bacon were phenomenal together. Real comfort food. The showstopper was definitely the soft and slightly runny egg yolk—it brought everything together.
This one’s for your lazy Sunday brunch!
Preheat your oven or BGE to 450F (225C). When using a pizza stone in your oven make sure to heat it at this temperature for at least 30 minutes.
Bake the pizza for another 8 to 10 minutes until the crust is crunchy and the egg is set. A total baking time of 12 minutes was the exact right time for me to still keep the yolk runny. Garnish with torn up fresh basil.
In spite of my reluctance to eat pizza for breakfast, it turned out to be so good that I’ll definitely make it again. This is comfort food deluxe!
And this is my favorite part. My mindless self indulgance. Tear off a piece of the crust…
|Sunny Side Up Pizza|
1 medium tomato
few bacon slices
1 medium egg
Shape the pizza using the dough recipe in my site. Thinly slice the tomato, cut the bacon slices in three and grate as much cheddar as you like. Create a rim with the tomatoes. Gently push the dough in the middle so it will function as an egg holder. Crack black pepper on top of the tomatoes, sprinkle the grated cheese over them as well and finish with a generous amount of pizza spice. Put the bacon on top.
Bake the pizza for 3 minutes, then break the egg into the middle. Bake the pizza for another 8 to 10 minutes until the crust is crunchy and the egg is set. A total baking time of 12 minutes was the exact right time for me to still keep the yolk runny. Garnish with torn up fresh basil.