Egg and bacon pizza

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.

Egg and bacon pizza

Servings:	Serves 4 - Makes two large pizzas
Calories per serving:	522
Ready in:	1 hour 25 minutes
Prep. time:	1 hour 15 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	1st November 2012

Best recipe review Breakfast pizza? 4.9/5 I wouldn't normally try pizza for breakfast but his looks like it should be worth trying! Paul R Smith

If it's not round, so be it!

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

1. Make 1 pizza per person
2. Dust the work surface with Fine yellow cornmeal
3. 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.
4. Prick the pizza all over with a fork. This prevents it puffing up too much and burning while it is cooking.
5. 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.
6. Divide the ingredients in two:
7. Spread the tomato sauce over one the pizza
8. Break the mozzarella into chunks and sprinkle over the sauce, followed by the capers, the sliced meat and half of the Parmesan cheese
9. Break the egg in the centre of the pizza
10. Sprinkle with the remaining Parmesan cheese
11. 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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