I am so excited to share this recipe with all of you because a) it can be adjusted very easily to become ‘vegetarian’, minus the egg and bacon part and b) when I made this recently and posted photos on facebook, many of you got so excited about this recipe!
The great thing about this recipe is that it’s a flexible one – I suppose all pizza recipes can be adjusted to your liking because the only constant is the flour you are using to prevent the dough from sticking (yes, even the dough-type can be changed! options range from herbed dough, wheat dough, parmesan dough, you name it!) You can even use more cheese or less (I like my pizzas super cheesy!).
If you are a vegetarian (or just don’t like eggs in this style for whatever reason), just omit them (and the bacon)! If you LOVE mushrooms, add them! Some other toppings that I love on this pizza that are not included in this recipe are: prosciutto (can be baked or added at the very end), baby spinach, different kinds of cheeses (colby jack, shavings of grana padano after it’s baked, sun dried tomatoes, artichoke hearts, and olives).
1 cup all-purpose flour, for dusting
1 ball of store-bought pizza dough (both Whole Foods and Trader Joes sell it in the refrigerated section, and they are delicious!)
1 tablespoon of extra-virgin olive oil
1 cup of marinara sauce (any tomato sauce works!)
1/2 cup grated Parmesan (adds a bite to the pizza!)
1 cups shredded mozzarella
1 1/2 cups of shredded cheddar cheese
1/2 cup of cooked bacon pieces
4 large eggs
AFTER BAKING PIZZA
Freshly ground black pepper
1 handful of fresh arugula (rocket or otherwise)
2 tablespoons minced chives
2 tablespoons minced flat-leaf parsley
Preheat oven to 400 degrees F.
Prepare your rolling surface for the dough by sprinkling 1/2 of your all-purpose flour on the flat surface (this prevents your pizza dough from sticking). Using a rolling pin, roll out your pizza dough on your floured surface. Roll it so that you end up with a crispy, italian-style pizza (if you prefer to roll it thicker, increase your baking time so that you don’t end up with raw pizza dough!).
Spray your pizza pan with cooking spray and pick up the rolled pizza dough from your surface and move it to the greased pan. Don’t worry if your pizza dough looks too small for the pan at this point, or is an odd shape! The great thing about pizza dough is that it stretches! Now stretch the dough to fit the pizza pan (your pan can be circular or rectangular, your choice!). Using two fingers (index and middle), work around the edge of the pizza pan and dough and compact the edges so they sit perfectly on the edge of the pan (your dough should not be spilling over the sides of the pan, but rather contained on the pan).
Drizzle the olive oil on the pizza dough – it doesn’t need to be on every inch, but spread out evenly as a drizzle. Sprinkle on the kosher salt. Spread the tomato sauce right until the edges. If you prefer a larger crust, leave more room on the edge without sauce. Now add all the cheese, and top with all of the toppings except the eggs!
When you are ready to add the eggs, create four ’round spaces’ or ‘wells’ in the cheese with your fingers as little landing pads for the eggs you will crack onto the pizza (don’t dig into the dough, this is only to make sure the egg white doesn’t ooze all over the pizza and remains contained). You can space these out however you want on the pizza. Crack away!
Now bake the pizza in your preheated oven for 7-9 minutes (depends on your oven strength), rotating the pizza pan once halfway through. Your eggs should be cooked the way you like them (I like mine slightly runny, but you may prefer yours well done!).
Now add freshly ground black pepper, fresh arugula, chopped chives, fresh chopped parsley, and any other toppings you would want on your fabulous breakfast pizza.
VARIATIONS ON THIS RECIPE: Use a pesto sauce or alfredo sauce instead of marinara for a fabulous new taste!