• Menu
  • Skip to right header navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

CASA Veneracion: Online Cooking Class

Breakfast. Lunch. Dinner. Midnight Snack.

  • About
  • Cooking Class
  • Recipe Index
  • Search
  • Learn to Cook in 10 Weeks
    • How to Cook, Lesson 1: Know Your Ingredients
  • Recipes By Type
    • Appetizers & Snacks
    • Bread & Breakfast
    • Superb Soups
    • Chicken, Duck & Turkey
    • Fish & Seafood
    • Meatless
    • Mighty Meaty
    • Noodles
    • Rice & Grains
    • Sandwiches & Wraps
    • Side Dishes
    • Sweets & Desserts
    • Drinks
You are here: Home / Bread & Breakfast / Alex’s Bacon and Eggs Pizza

Alex’s Bacon and Eggs Pizza

06/27/2016 //  by Connie Veneracion

Alex’s Bacon and Eggs Pizza | casaveneracion.com
42shares

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

Alex's Bacon and Eggs Pizza

Print Pin
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Author: Connie Veneracion

Ingredients

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
  • salt
  • pepper
  • 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

Instructions

  • 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.
  • Alex's Bacon and Eggs Pizza
  • 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.
  • Alex's Bacon and Eggs Pizza
  • 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.
  • Alex's Bacon and Eggs Pizza
  • 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.
42shares
Bread & BreakfastAlex Veneracion Asparagus Bacon

More Like This

Alex's Mango ang Peach Pies

Alex’s Mango ang Peach Pies

Easy Tasty Pecan Tart

Alex’s Old-fashioned Pecan Tart

Balsamic Pork Adobo With Pineapple Recipe

Balsamic Pork Adobo With Pineapple

Smoked Salmon and Furikake Onigiri Recipe

Smoked Salmon and Furikake Onigiri

How to Cook Wonton Noodle Soup With Bone Broth

Wonton Noodle Soup With Bone Broth

Buttered Mixed Vegetables To Go With Your Grilled Steak

Buttered Mixed Vegetables To Go With Your Grilled Steak

Strawberry and blueberry streusel cupcakes recipe

Strawberry and Blueberry Streusel Cupcakes

An all-day-breakfast bun we used to enjoy at Starbucks, we bake corned beef pan de sal with homemade corned beef. Delicious any time of the day or night!

Corned Beef Pan de Sal

Pork ribs with black beans and chili sauce

Pork Ribs With Black Beans and Chili Sauce

What is Liquid Smoke? Is It Safe to Use? How is It Used?

What is Liquid Smoke? Is It Safe to Use? How is It Used?

Egg salad sandwich filling made with chopped boiled eggs, crispy bacon, cream cheese, cheddar, Parmesan, Japanese mayo and scallions.

Egg Salad Sandwich. With Bacon. And Three Cheeses.

Cheesy Scrambled Eggs With Crispy Bacon and Sweet Corn

Cheesy Scrambled Eggs With Crispy Bacon and Sweet Corn

Previous Post: «Chicken Arrabbiata Chicken Arrabbiata
Next Post: Chicken Pot Pie (Pastel de Pollo) Chicken Pot Pie (Pastel de Pollo)»

Reader Interactions

Primary Sidebar

~ Recipes ~

  • Appetizers & Snacks
  • Superb Soups
  • Bread & Breakfast
  • Chicken, Duck & Turkey
  • Fish & Seafood
  • Mighty Meaty
  • Noodles
  • Rice & Grains
  • Sandwiches & Wraps
  • Side Dishes
  • Sweets & Desserts
  • Drinks
  • Meatless
  • Ovo-Vegetarian
  • Lacto-Vegetarian
  • Ovo-lacto Vegetarian
  • Vegan
  • Keto (Low Carb)

~ Popular Today ~

  • A Guide To Ramen Broth: Shio, Shoyu, Miso and Tonkotsu A Guide To Ramen Broth: Shio, Shoyu, Miso and Tonkotsu
  • What's the difference between sea salt and rock salt? What’s the difference between sea salt and rock salt?
  • Sinigang na manok (chicken and vegetables soup with tamarind extract) Sinigang na manok (chicken and vegetables soup with tamarind extract)
  • How to make: Tsokolateng tablea (Filipino hot chocolate drink) How to make: Tsokolateng tablea (Filipino hot chocolate drink)
  • Korean beef stew a la House of Kimchi: Deconstructed recipe from the Korean beef stew of the House of Kimchi (now defunct). Stewing beef is slow cooked with beef bones, seasonings and spices. Spicy Korean Beef Stew a la House of Kimchi

Footer

Hello There!

I'm Connie Veneracion: cook, crafts enthusiast, researcher, reviewer, story teller and occasional geek.

Read more about me, the cooks and the name of the blog. If you're wondering why commenting is off by default, read this.

I am on Pinterest, Youtube, Facebook and Instagram.

Not So Fine Print

Privacy & TOS ♥ Disclaimer ♥ Get In Touch (I don’t accept guest posts, I don’t give free links and I don’t do link exchanges. Exclude me from your round-ups too. Thank you.)

Except for public domain videos, stock images and screen grabs, all images and text © Connie, Speedy, Sam & Alex Veneracion. That means do not reproduce content without written permission from the blog owner.

Copyright © 2019 CASA Veneracion · ALL RIGHTS RESERVED · Powered by Apple, Canon, coffee & ramen.