Friday, April 5, 2013

Bacon and Egg Pizza (Uova e pancetta Pizza)

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Am I insane???  Well, I am serving up this Insanely delicious alternative to cold leftover pizza for breakfast.

The bacon, in this case, Italian Pancetta ham (could easily use some Canadian Bacon as well) is the key.  The round shape helps to hold the egg in place when it is raw.

But I just love this look...  Typical pizza look, melty cheese with tomato sauce peeking through, cheese nicely starting to crisp up and get that golden brown delicious look.

The ham (bacon) is curling up nicely and getting a bit of a char on the edges.

And the eggs...  Beautifully pure white and he golden yellow centers...

Museum of Modern Culinary Art worthy.

Little slivered Basil and pepper (the bacon adds plenty of salt, so just pepper). completes the look and taste.

I used my homemade scratch pizza dough recipe but you can just as easily use a store bought pizza dough ball or even one of those pre-baked crusts.  I also used my home made scratch pizza herb tomato sauce, but again, store bought will work if you prefer.  If this is your first 'scratch" pizza, please take a second and read over my Pizzeria Pizza at Home 101 - Crust Sauce and Techniques post that gives you plenty of recipes, tips and hints that guarantee pizzeria quality at home (for a fraction of the cost and a multiplying factor of flavors and choices).

OK, this pizza is more about technique than about recipes.  As I said, If you follow the link for the Pizzeria Pizza at Home 101 - Crust Sauce and Techniques post you have every recipe you need.

Just hunt down round bacon and freshly grate your mozzarella cheese.  OK, set up your dough on parchment paper (and be pre-heating your pizza stone (although you could use a cookie sheet)).  A little oil brushed on will help the crust to crisp up.

When you spread the cheese, just make a little well so that the sides make a spot to hold the egg.

Press down on the bacon again so that you have a cavity for the egg to rest.

OK, before you add the eggs, make sure everything is ready.  You want to do this part fats... Have your stone HOT, oven on and the parchment paper already on a pizza peel.

CAREFULLY drop the eggs onto the center of the bacon.  Then open the oven door, pull the rack as far out as it can go and CAREFULLY move the pizza peel down to peel level and pull the parchment paper onto the peel as level as possible.  If you lift too much or dip the peel too much the raw eggs slide all over.  YOU CAN DO THIS, but be careful.

And that is it... Use a HOT oven and a HOT pizza stone and the pizza bakes up in about 8 minutes.

I hope I did not make it sound complicated... it really on takes a few minutes if you are an experienced home pizza maker.  The pay off in beauty and taste is well worth the effort.  Plus, if you get in the habit of making pizza dough 4 balls at a time (as my recipe does), and you always have a jar of sauce paying around (since I make 8 jars at a time, this beauty is actually very affordable.  Your big cost is the ham, but again... Well worth it!

This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!


And,  I am pleased to also list this as one of my Growing list of  "52 Authentic Italian Recipes"!!!

Well over 52 recipes actually as I just can't stop. The world's most popular cuisine, authentic, natural, organic, Farm to Table... the Italians started, perfected or embraced it before it became a fad. This page is a guide to Italian Cooking... For the home cook!  So, Cin Cin (toast) and Buon Appetito (Enjoy your Meal) to you all and let's Cook authentic Italian!


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