Sunday, May 15, 2005

Breakfast Pizza

Breakfast Pizza (Adapted from BH&G)

6 slices bacon, chopped
1/2 cup chopped red bell pepper
1/4 cup sliced green onion
about 12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
cornmeal, for dusting
8 ounces herb-flavored cream cheese spread
2 large eggs
1 cup chopped cooked ham
4 ounces shredded white cheddar cheese
fresh ground black pepper, if desired

Preheat oven to 400 degrees with a pizza stone placed on the lowest rack.

In a large skillet over medium-low, add bacon and cook until crisp. Transfer bacon to a plate lined with paper towels to drain. Remove all but 1 tablespoon of the drippings from the skillet - stir red bell pepper and green onion into the skillet and cook until tender, about 5 to 7 minutes. Remove from the heat.

Sprinkle enough cornmeal to slightly cover a pizza peel. Stretch and roll out dough to a rough 12" circle and transfer to the cornmeal-dusted peel.

Slide the crust onto the stone and cook until the bottom begins to crisp up, about 3 to 5 minutes. Carefully remove from the oven and place the crust, uncooked side down, onto a cutting board.

In a medium bowl, beat cream cheese until smooth. Beat in eggs, one at a time, mixing until combined. Pour mixture over the crust and spread smooth almost to the edges with an off-set spatula. Sprinkle the top with the cooked pepper mixture and ham. Place pizza back onto the stone and until cream cheese layer is set, about 14 to 18 minutes. Remove and sprinkle with the cheese and bacon - place back into the oven and bake until the cheese has melted, about 3 to 5 minutes. Remove and let cool slightly - sprinkle with fresh ground black pepper before serving, if desired.

Makes about 4 to 6 servings.

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