Difference between revisions of "Egg and bacon pizza"
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+ | <!-- seo --> | ||
+ | {{#seo: | ||
+ | |title=Egg and bacon pizza a cheese recipe | ||
+ | |titlemode=replace | ||
+ | |keywords=#eggandbaconpizza #parmesancheese #fineyellowcornmeal #capers #pizzas #pizzapeel #bake #mozzarella #freerangeeggs #salami #grated | ||
+ | |hashtagrev=032020 | ||
+ | |description=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 | ||
+ | }} | ||
+ | <!-- /seo --> | ||
+ | |||
{{Template:CookTools}} | {{Template:CookTools}} | ||
+ | <div class="right_imgs" style="float: right; width: 320px;"> | ||
+ | <span class="review"> | ||
+ | <span class="reviewHeader"> | ||
+ | ===Recipe review=== | ||
+ | </span> | ||
+ | '''<span class="reviewTitle">Breakfast pizza?</span>''' | ||
+ | |||
+ | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.9</span>/5 </span> | ||
+ | |||
+ | <span class="reviewDesc">I wouldn't normally try pizza for breakfast but his looks like it should be worth trying!</span> | ||
+ | |||
+ | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
+ | |||
+ | |||
{{recipesummary | {{recipesummary | ||
− | |Servings = | + | |TotalCalories = 2088 |
+ | |PortionCalories = 522 | ||
+ | |DatePublished=1st November 2012 | ||
+ | |Author=Chef | ||
+ | |Servings = Serves 4 - Makes two large [[Pizzas|pizzas]] | ||
|Difficulty = 2 | |Difficulty = 2 | ||
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|CookTime = 10 minutes | |CookTime = 10 minutes | ||
− | |Image = [[Image:Egg and bacon pizza recipe.jpg | + | |Image = [[Image:Egg and bacon pizza recipe.jpg|alt=Electus]] |
}} | }} | ||
− | + | [[Image:Egg and bacon pizza.jpg|thumb|300px|right|If it's not round, so be it!]] | |
+ | </div> | ||
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. | ||
− | |||
− | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 1 portion [[spicy tomato pizza topping]] (use a jar of shop-bought pizza sauce if you're stuck for time) | | 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 | | 1 portion [[pizza dough]] - makes 2 pizzas | ||
| 200 g (7 oz) [[mozzarella cheese]] (drained) | | 200 g (7 oz) [[mozzarella cheese]] (drained) | ||
− | | | + | | 100 g good quality sliced [[meat]] (eg: [[prosciutto]], [[salami]], [[speck]]). I used 50g (2 oz) thinly sliced [[Home smoked bacon]] |
− | |||
| 2 tablespoons [[grated]] [[Parmesan cheese]] | | 2 tablespoons [[grated]] [[Parmesan cheese]] | ||
| 2 fresh [[free range eggs]] | | 2 fresh [[free range eggs]] | ||
| 1 tablespoon [[capers]] | | 1 tablespoon [[capers]] | ||
− | | [[ | + | | [[Fine yellow cornmeal]] for dusting |
− | + | ||
}} | }} | ||
− | + | ||
===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
− | * | + | * Preheat the oven to 220° c (425° F - Gas 7) |
===Method=== | ===Method=== | ||
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{{RecipeMethod | {{RecipeMethod | ||
| Make 1 pizza per person | | Make 1 pizza per person | ||
− | | Dust the work surface with [[yellow cornmeal]] | + | | 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. | | 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. | ||
+ | | Prick the pizza all over with a fork. This prevents it puffing up too much and burning while it is cooking. | ||
| 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]]. | | 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: | | Divide the ingredients in two: | ||
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For an even better, more authentic pizza, use a [[pizza stone]]. | For an even better, more authentic pizza, use a [[pizza stone]]. | ||
+ | {{RecipeLine}} | ||
[[Category:Recipes|Pizza]] | [[Category:Recipes|Pizza]] | ||
[[Category:Pizza recipes|Pizza]] | [[Category:Pizza recipes|Pizza]] | ||
Line 63: | Line 91: | ||
[[Category:Spicy recipes|Pizza]] | [[Category:Spicy recipes|Pizza]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
+ | [[Category:Unusual recipes]] | ||
+ | [[Category:Italian recipes]] | ||
+ | <!-- footer hashtags --><code 'hashtagrev:032020'>#eggandbaconpizza #parmesancheese #fineyellowcornmeal #capers #pizzas #pizzapeel #bake #mozzarella #freerangeeggs #salami #grated </code><!-- /footer_hashtags --> |
Revision as of 16:43, 13 August 2020
Recipe review
Breakfast pizza?
4.9/5
I wouldn't normally try pizza for breakfast but his looks like it should be worth trying!
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
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)
- 100 g good quality sliced meat (eg: prosciutto, salami, speck). I used 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
- Preheat 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.
- Prick the pizza all over with a fork. This prevents it puffing up too much and burning while it is cooking.
- 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.
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#eggandbaconpizza #parmesancheese #fineyellowcornmeal #capers #pizzas #pizzapeel #bake #mozzarella #freerangeeggs #salami #grated
https://www.cookipedia.co.uk/recipes_wiki/Egg_and_bacon_pizza