Breakfast Pizza

You can never have too many Mediterranean recipes, so give Breakfast Pizzan a try. This main course has 431 calories, 21g of protein, and 26g of fat per serving. For $1.77 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. 809 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. Head to the store and pick up applewood smoked bacon, part-skim mozzarella cheese, crème fraîche, and a few other things to make it today. It is brought to you by Leites Culinaria. Taking all factors into account, this recipe earns a spoonacular score of 43%, which is solid. Users who liked this recipe also liked Breakfast Pizza, Breakfast Pizza, and Breakfast Pizza.

Servings: 8

Preparation duration: 45 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat the oven to 300°F (150°C) and place 1 rack in the center of the oven and another in the top third of the oven. Line a rimmed baking sheet with parchment paper.2. Arrange the bacon slices in a single layer on the prepared sheet and bake for 20 to 30 minutes, or until the slices are about half barely crisp and half a little bendy. Remove the bacon from the oven and let cool.3. Increase the oven temperature to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper.4. Shape the pizza dough into a rectangle about 8 inches long and 4 inches wide and 1 inch thick. Using a ruler and a knife, divide the pizza dough in half horizontally and then divide it vertically into strips 2 inches wide. You will have eight 2-inch squares, each about 3 1/2 ounces. Stretch each square of pizza dough into a circle about 5 inches in diameter as if you’re making a small pizza. Stretch the inner part of the circle so that it is quite thin and shape the edge of the circle to create a rim that will contain the runny egg. The center should be almost paper-thin. Place the dough circle on 1 of the prepared baking sheets and repeat with the remaining dough squares, spacing them 2 to 3 inches apart and using both baking sheets.5. Using the back of a spoon, spread 1 tablespoon crème fraîche over the base of each circle of dough, spreading it evenly over the base but leaving the raised rim bare. Cut the bacon slices in half and press 3 half slices bacon up against the rim of each circle of dough to create a reinforcing bacon wall just within the rim. Divide the caramelized onions evenly among the circles of dough, spooning and spreading the onions next to the bacon but leaving the center of the circle bare except for the crème fraîche.6. Bake the pizzas for about 15 minutes, or until the edges of the pizzas start to turn light brown, switching the baking sheets between the racks and rotating them back to front about halfway during baking. Remove the baking sheets from the oven and carefully crack an egg into the center of each pizza. Sprinkle about 1/4 cup mozzarella on top of each pizza, covering both the egg and the exposed rim of dough. Bake for another 8 to 10 minutes (again switching the baking sheets between the racks and rotating them back to front about halfway through baking) or until the cheese has melted, the edges of the egg are cooked but the yolk is still wiggly, and the edges of the pizza are golden brown. Remove from the oven. Let the pizzas cool for 8 to 10 minutes to allow the eggs to set up a bit before serving.

 

Step by step:

1. Preheat the oven to 300°F (150°C) and place 1 rack in the center of the oven and another in the top third of the oven. Line a rimmed baking sheet with parchment paper.

2. Arrange the bacon slices in a single layer on the prepared sheet and bake for 20 to 30 minutes, or until the slices are about half barely crisp and half a little bendy.

3. Remove the bacon from the oven and let cool.

4. Increase the oven temperature to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper.

5. Shape the pizza dough into a rectangle about 8 inches long and 4 inches wide and 1 inch thick. Using a ruler and a knife, divide the pizza dough in half horizontally and then divide it vertically into strips 2 inches wide. You will have eight 2-inch squares, each about 3 1/2 ounces. Stretch each square of pizza dough into a circle about 5 inches in diameter as if you’re making a small pizza. Stretch the inner part of the circle so that it is quite thin and shape the edge of the circle to create a rim that will contain the runny egg. The center should be almost paper-thin.

6. Place the dough circle on 1 of the prepared baking sheets and repeat with the remaining dough squares, spacing them 2 to 3 inches apart and using both baking sheets.

7. Using the back of a spoon, spread 1 tablespoon crème fraîche over the base of each circle of dough, spreading it evenly over the base but leaving the raised rim bare.

8. Cut the bacon slices in half and press 3 half slices bacon up against the rim of each circle of dough to create a reinforcing bacon wall just within the rim. Divide the caramelized onions evenly among the circles of dough, spooning and spreading the onions next to the bacon but leaving the center of the circle bare except for the crème fraîche.

9. Bake the pizzas for about 15 minutes, or until the edges of the pizzas start to turn light brown, switching the baking sheets between the racks and rotating them back to front about halfway during baking.

10. Remove the baking sheets from the oven and carefully crack an egg into the center of each pizza. Sprinkle about 1/4 cup mozzarella on top of each pizza, covering both the egg and the exposed rim of dough.

11. Bake for another 8 to 10 minutes (again switching the baking sheets between the racks and rotating them back to front about halfway through baking) or until the cheese has melted, the edges of the egg are cooked but the yolk is still wiggly, and the edges of the pizza are golden brown.

12. Remove from the oven.

13. Let the pizzas cool for 8 to 10 minutes to allow the eggs to set up a bit before serving.

Nutrition Information:

covered percent of daily need

 

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