We’ve been making homemade pizza for a couple of years now so we know and, as the cliche goes, practice does make perfect indeed. But, in Alex’s case, the first attempt was already perfect. She baked this bacon and eggs pizza a few days ago after seeing something similar on Diners, Drive-ins and Dives. The pizza was so good that Speedy couldn’t help but eat two huge slices even though he was on his way to a dinner party.
Alex uses a different recipe for the crust. And in this bacon and eggs pizza, tomato sauce is absent. Instead, Alex spread white sauce on the crust before piling on the vegetables, cheese and bacon. The raw eggs were added about two minutes before the baking time was up.
Yes, you have to take out the pizza, crack the eggs on top and put the pizza back in the oven. If you think that’s all unnecessary extra work, wait until you experience the joy of swirling runny egg yolk over the surface of the pizza. And that’s not even the best part. The best part is lifting a slice of pizza and seeing the runny yolk dripping every which way. You’ll want to tear off the edges of the crust to mop up the yolk.
Alex's Bacon and Eggs Pizza
For the pizza dough:
- 1 and 1/4 cups warm water
- 1 and 1/2 teaspoons instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3 cups all-purpose flour
For the white sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- grated Parmesan
- pinch oregano
For the toppings:
- 1 tablespoon cornmeal
- shredded white cabbage
- bunch baby asparagus cut into two-inch lengths
- roughly chopped bacon
- shredded sharp cheddar
- shredded mozzarella
- 2 to 3 eggs
Stir the yeast, sugar salt and oil into the water (instant yeast does not require "blooming").
Add the flour, half a cup at a time, mixing after each addition.
Form the dough into a ball. Place in a bowl. Cover with cling film. Allow to rise for an hour or until doubled.
Make the white sauce. Melt the butter in a pan, add the flour all at once and mix to get rid of lumps. In short, you're making a roux. Cook the mixture over medium heat for a couple of minutes. Pour in the milk slowly, stirring as you pour. Continue cooking until the sauce is thick. Stir in the Parmesan and oregano. Add enough salt and pepper to get the balance that you like. Cool the sauce.
Preheat the oven to as high as it can go. Ideally, above 500F.
Line a baking tray with non-stick paper. Sprinkle the paper with cornmeal.
Roll the pizza dough into a circle. How big a circle depends on the size of your baking tray. If your baking tray is rather small, you may want to divide the dough into two portions so that your pizza crust won't be so thick. Ideally, the rolled dough should be about a quarter of an inch thick. If you want to create a ridge, fold and crimp the edges.
Spread the white sauce over the pizza dough.
Scatter the shredded cabbage and asparagus. Sprinkle with salt and pepper.
Next, scatter the cheddar and bacon. Top the bacon with mozzarella.
Bake for eight minutes.
Take the pizza out of the oven and crack the eggs directly on top.
Return to the oven and cook for another two minutes or until the eggs whites are set but the yolks are still runny.
Move the pizza to a cutting board. Pierce the egg yolks and swirl around to make the liquid spread a little.
Slice the bacon and eggs pizza. Serve immediately.