Wednesday, May 18, 2005

Egg and Bacon Pizza

Egg and Bacon Pizza (Adapted from Canadian Living)

12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
1 tablespoon Dijon mustard
6 slices bacon
1/2 thinly sliced scallions
4 large eggs
fresh ground black pepper
pinch fresh grated nutmeg
6 ounces (about 1 1/2 cups) shredded Gruyère cheese

Preheat oven to 450 degrees with a pizza stone placed on the lowest rack.

On a lightly floured surface, stretch or roll out dough to a rough 12" to 13" circle and transfer to a large round pizza pan. Form a 1/2" rim around the edges of the dough. Add Dijon mustard and spread to form a thin coating. Place pan onto the stone and bake until lightly browned, about 5 to 7 minutes. Remove and set aside.

Meanwhile, in a large skillet, add bacon and cook over medium heat until crisp. Transfer bacon to a paper towel-lined plate to drain - when cool enough to handle, crumble into pieces. Scatter bacon over the crust, followed by a sprinkling of the scallions.

In a medium bowl, whisk together eggs, pepper to taste and nutmeg. Pour over the crust and scatter the top with cheese. Carefully place back into the oven and bake until the crust is golden and the eggs are puffy and set, about 6 to 10 minutes. Remove and let cool slightly before serving.

Makes about 4 servings.

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