Bacon and Egg Pizza
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4ounces thick-cut bacon (4 to 6 slices)
- ⅔cup ricotta cheese
- 1clove garlic, finely grated or minced
- ¼teaspoon fine sea salt
- 1(9- to 10-ounce) ball of regular or whole-wheat pizza dough, room temperature (see recipe)
- 1½cups shredded fresh mozzarella
- ⅛teaspoon red pepper flakes, plus more for serving
- 8basil leaves, plus more for serving
- 3tablespoons grated pecorino Romano
- 2large eggs, cold
- Flaky sea salt, for serving
- Extra-virgin olive oil, for serving
Nutritional analysis per serving (4 servings)
624 calories; 39 grams fat; 17 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 30 grams protein; 1075 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 450 degrees, and arrange racks in top and bottom thirds. Place a pizza stone on the top rack.
- Step 2
Arrange bacon in a single layer on a rimmed baking sheet, and bake on bottom rack until browned and crisp, 7 to 11 minutes. Using tongs, transfer bacon to paper-towel-lined plate to cool, then slice into bite-size pieces.
- Step 3
Raise oven temperature to 500 degrees. In a small bowl, stir together ricotta, garlic and salt.
- Step 4
On a rimmed baking sheet, stretch dough into an 11-inch circle, about ⅛-inch thick. Sprinkle with mozzarella, leaving a slim border around edges. Scatter bacon on top, add red pepper flakes, then dollop tablespoons of ricotta mixture all over pie. Arrange basil leaves on top, then sprinkle with pecorino.
- Step 5
Place baking sheet on top of pizza stone, and bake for 4 minutes. (Edges of dough should be cooked but not browned.) Remove from oven; use the back of a large spoon to make 2 divots on either side of pizza, and crack eggs into the divots. Return to oven and bake until egg whites are almost but not quite set, about 4 minutes. Set oven to broil, and broil until crust is charred and eggs are cooked but yolks are runny, 30 seconds to 1 minute. (If your broiler is in a separate drawer, transfer baking sheet to your broiler drawer and broil to finish cooking the eggs and brown the crust.)
- Step 6
Slide pizza onto a cutting board. Top with more basil, flaky sea salt and more red pepper flakes. Drizzle with oil and serve immediately.
Private Notes
Comments
Make some smaller individual round shaped pizza. Like this everyone gets his own mini pizza and the possibility to individualized pizza, like no bacon, hard broiled eggs, with veggies etc
This recipe sounds like way too much work on behalf of the egg. Why not bake the pizza, minus the egg, to the proper degree of done, mindful of the crust, and take out of the oven, and break one, two, three, however many... sous vide poached eggs? As you slice the pizza, you break the perfectly done yokes and it runs around the top of the slices. Nice.
Rather than crack the egg onto the pizza fist crack into a bowl for more accuracy and less chance of a shell getting on it.
To balance the heat, try drizzling with honey. It’s the perfect touch. I also prefer to spread the ricotta on the whole pie instead of making lumps.
From Sam Sifton: What I do instead is separate the eggs into yolks and whites, then use a squeeze bottle to drizzle the whites over the pizza as it goes into the oven, finishing the pie with drizzles of yolk when it’s done. The heat of the pizza warms the yolk through — and there’s white and yolk in every bite.
Use grocery store plain naan oiled on both sides, sprinkle of cornmeal. Now the bacon, tomato slices. Heat to bubbly, put those over easy eggs on top. It’s wonderful.
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