Be a brunch-time (or anytime) hero with this pizzafied version of the classic bacon, egg, and cheese sandwich.
If you are as much a fan of breakfast for dinner as I am, then you might want to bookmark this recipe right now. Go ahead, I'll wait. (If you're an egg hater like my husband, here's a funny video you can go watch instead.)
Bacon, egg, and cheese is a brunch menu mainstay for a reason. It's salty and savory and crunchy and creamy and chewy all at once. The components say breakfast, but the package (usually a roll or two slices of toast) says lunch. And while the trio of core flavors is delicious all its own, it also lends well to creativity. Like, for instance, pizzafication.
Here, I give you my new and improved bacon, egg, and cheese pizza. As you can see, the eggs are cooked sunny-side-up right on the pizza. Please trust me on this method! Though it seems like it might be a guaranteed mess, as long as you follow the directions below, you'll find that it couldn't be simpler. Top the dough with cheese, bacon, and heavy cream, and bake for a few minutes, just until the crust begins to turn golden. Then, slide the eggs onto the pizza and bake until their whites are almost completely set and their yolks are still jiggly when you give them a gentle poke. Eggcellent perfection!
Bacon, Egg, and Cheese Pizza
Ingredients
- ¼ to ⅓ pound thick-cut bacon chopped (5 or 6 slices)
- 1 ball pizza dough
- 4 ounces sharp Cheddar, American, or other tasty, melty cheese grated (1 heaping cup)
- Salt and freshly ground black pepper
- 4 large eggs
- ¼ cup heavy cream
- 1 tablespoon chopped fresh chives
- Hot sauce for serving
Instructions
- Preheat the oven to 550°F or as high as it will go (if using a stone/steel, put it on a rack in the center of the oven before you start preheating).
- Cook the bacon in a medium skillet over medium heat until it's just beginning to crisp up, about 5 minutes. (Resist the urge to let it get crispy; it will cook more on the pizza!) Use a slotted spoon or skimmer to transfer the bacon to a paper towel–lined plate and set aside. Do not drain the grease in the skillet.
- Stretch or roll out your dough to a 12-inch circle, then transfer it to a floured pizza peel (if using a baking stone/steel) or heavy duty baking sheet or pizza pan. (If your only baking sheet is on the flimsier side, reduce the oven temp to 450°F to prevent warping.)
- Brush the dough very lightly with the reserved bacon grease (don't worry about coating the dough; just give it a little sheen). Top with the bacon, cheese, and a sprinkle of salt and pepper.
- Transfer the pizza to the oven and bake just until the crust turns golden and the cheese melts, about 5 minutes on a baking sheet or about 3 minutes on the baking stone/steel.
- While the pizza bakes, crack the eggs into separate small ramekins or bowls and measure the cream into a measuring cup with a spout for easy drizzling.
- Carefully pull out the oven rack (or take the pizza out of the oven if you're feeling brave). Slowly drizzle the pizza with the cream, making sure it doesn't drip over the edges. Slide an egg onto each quadrant of the pizza and season with salt and pepper. Bake the pizza for another 5 to 7 minutes, until the egg whites are set but the yolks are still jiggly.
- Take the pizza out of the oven. Sprinkle with the chopped chives. Slice and serve with hot sauce or any other condiments that make you happy.
DennyK says
That looks yummy
Peggy Paul Casella says
Thanks! Let me know if you give it a try!
John says
Is there a heart healthy version of this pizza?