Egg and bacon pizza

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Egg and bacon pizza
Egg and bacon pizza
Servings:Serves 4 - Makes two large pizzas
Calories per serving:522
Ready in:1 hour 25 minutes
Prep. time:1 hour 15 minutes
Cook time:10 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:1st November 2012
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If it's not round, so be it!

As with any pizza, it's up to you what you put in it. This one uses a spicy pizza topping with home smoked bacon, topped with an egg.

Ingredients

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Mise en place

  • Preheat the oven to 220° c (425° F - Gas 7)

Method

  1. Make 1 pizza per person
  2. Dust the work surface with Fine yellow cornmeal
  3. Roll or stretch the pizza bases out. I'm not good at getting them into neat circles, as long as there is enough room for the topping, I'm happy.
  4. Prick the pizza all over with a fork. This prevents it puffing up too much and burning while it is cooking.
  5. Make the pizza up on a lightly greased, or lightly floured baking tray. It's very hard to transfer once made up, without a pizza peel.
  6. Divide the ingredients in two:
  7. Spread the tomato sauce over one the pizza
  8. Break the mozzarella into chunks and sprinkle over the sauce, followed by the capers, the sliced meat and half of the Parmesan cheese
  9. Break the egg in the centre of the pizza
  10. Sprinkle with the remaining Parmesan cheese
  11. Bake for 15 to 20 minutes - keeping your eye on it!

Serving suggestions

Serve hot or cold

Great with creamy coleslaw

Chef's tip

For an even better, more authentic pizza, use a pizza stone.

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