Bacon and Egg Pizza

Makes one 14-inch pizza

“Breakfast pizza” usually consists of reheated slices of whatever you ate the night before, but you can also make a start-your-day pie in the time it takes to make bacon and eggs. Cooking eggs on top of pizza is super easy and gives you a dramatic presentation, but you want to crack them into little wells of cheese and sauce, so they don’t spread out too much as they bake.

Whole-Wheat Pizza Dough

Makes about 3 pounds dough (enough for 4 to 5 pizzas, or 7 calzones)

In the bowl of a stand mixer, combine the flours, yeast, and salt and whisk to combine. Place the bowl in the mixer and attached the bread hook. Turn the mixer to low speed, add the water, and mix until the flour is all moistened. Increase the speed to medium and mix until a dough forms and pulls away from the side of the bowl. Continue kneading the dough for 4 to 5 minutes. If your mixer isn’t up to the task, transfer the dough to the counter and knead until it springs back quickly when you poke it with a finger.

Place the dough in an oiled bowl and rub with oil. Cover the bowl with plastic and let sit in a cool spot (60°F to 70°F) for at least 12 hours.

If you’re not using the dough right away, divide it into four pieces (if making Grandma Pies), five pieces (if making this or other pizzas), or seven pieces (if making Calzones). Wrap each in plastic, and refrigerate for up to 24 hours, or freeze for up to 2 months. Thaw in the refrigerator.

Quick Tomato Sauce

Makes about 4 cups

Pour the tomatoes into a large bowl and add the vinegar, oil, and salt. Crush the tomatoes with your hands until you’ve made a chunky sauce. Transfer to a storage container and refrigerate for up to 4 days.

For Serving

  • 3 strips thick-cut bacon, cut into ½-inch lardons
  • One 250-gram portion Whole-Wheat Pizza Dough
  • ⅓ cup Quick Tomato Sauce
  • 4 ounces fresh mozzarella cheese, torn or cut into 1-inch pieces
  • ⅓ cup freshly grated Parmesan cheese
  • 3 large eggs
  • 1 cup baby arugula
  • 2 teaspoons Pickled Jalapeño Peppers
  • Lemon wedge
  • Freshly ground black pepper
  • Extra-virgin olive oil

Preheat the oven to 500°F. Place a pizza stone, pizza steel, or baking sheet in the oven to preheat. In a skillet, cook the bacon over medium-low heat, occasionally pouring off (and reserving) the fat, until the bacon is browned but still has some chew to it, about 10 minutes. Transfer to paper towels to drain.

Stretch the dough into a 14-inch round and place on a floured pizza peel. Spread the sauce around the dough, leaving a ½-inch border around the edge. Scatter the mozzarella evenly over the pie and sprinkle with the Parmesan. Transfer to the preheated pizza stone, steel, or baking sheet and bake for 5 minutes. Remove the pie from the oven and use a spoon to make 3 small wells in the cheese, then crack the eggs into the wells. Sprinkle the reserved bacon over the pie. Continue baking the pizza until the egg whites are set but the yolks are still runny, about 10 minutes longer. Remove from the oven and top with the arugula and pickled jalapeños. Squeeze the lemon wedge over the pie, season with black pepper, and drizzle with olive oil. Serve.

The Takeaway

Most people put too much sauce on their pizza, which makes it nearly impossible to get a properly baked pie with a crispy crust. When I sauce a pie, I start with a small amount and add more as needed, just enough to cover the dough. And when I’m combining tomato sauce and a moist cheese like ricotta on the same pie, I’ll put a layer of cheese down first, then top it with the sauce, as it protects the crust better from the juicy tomatoes and prevents the cheese from sliding around on top of the sauce.