Egg and bacon pizza: Difference between revisions
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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. | 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=== | ===Ingredients=== | ||
{{RecipeIngredients | {{RecipeIngredients | ||
Revision as of 17:31, 18 March 2014
| Egg and bacon pizza | |
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| Servings: | Makes two large pizzas |
| Ready in: | 1 hour 25 minutes |
| Prep. time: | 1 hour 15 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
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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
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 portion spicy tomato pizza topping (use a jar of shop-bought pizza sauce if you're stuck for time)
- 1 portion pizza dough - makes 2 pizzas
- 200 g (7 oz) mozzarella cheese (drained)
- 50 to 100 g good quality sliced meat (eg: prosciutto, salami, speck)
- * I'm using 50g (2 oz) thinly sliced home-smoked bacon
- 2 tablespoons grated Parmesan cheese
- 2 fresh free range eggs
- 1 tablespoon capers
- Fine yellow cornmeal for dusting
Mise en place
- Pre-heat the oven to 220° c (425° F - Gas 7)
Method
- Make 1 pizza per person
- Dust the work surface with Fine yellow cornmeal
- 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.
- 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.
- Divide the ingredients in two:
- Spread the tomato sauce over one the pizza
- Break the mozzarella into chunks and sprinkle over the sauce, followed by the capers, the sliced meat and half of the Parmesan cheese
- Break the egg in the centre of the pizza
- Sprinkle with the remaining Parmesan cheese
- 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.