Bakin’ With Bacon and King Teddy & Guest

Hello Bacon Buddies!  Today I Have Lovely Loulou Assisting Me!

Yes we got a FAB recipe from Loulou and her Mom so I invited Loulou to visit my Castle and help me show this recipe to all of you………….it’s an amazing breakfast pizza and just wait until you see how yummy it looks (and tastes!).

If you’ve ever had a hankering for pizza for breakfast, this recipe is exactly what you need. With a topping of creamy ricotta, runny eggs and plenty of crisp bacon, this white pizza doesn’t need tomato sauce to give it pizazz. The flavors are a little like a carbonara, with the mozzarella and ricotta making it extra creamy.

Bacon and Egg Pizza

INGREDIENTS

Yield: 2 to 4 servings

• 4ounces thick-cut bacon (4 to 6 slices)
• ⅔cup ricotta cheese
• 1clove garlic, finely grated or minced
• ¼teaspoon fine sea salt
• 1(9- to 10-ounce) ball of regular or whole-wheat pizza dough, room temperature (most groceries have ready to make pizza dough in a bag or container these days)
• 1½cups shredded fresh mozzarella
• ⅛teaspoon red pepper flakes, plus more for serving
• 8basil leaves, plus more for serving
• 3tablespoons grated pecorino Romano
• 2large eggs, cold
• Flaky sea salt, for serving
• Extra-virgin olive oil, for serving

DIRECTIONS

1. Step 1

   Heat the oven to 450 degrees, and arrange racks in top and bottom thirds. Place a pizza stone on the top rack.  If you don’t have a pizza stone you can use an inverted baking sheet OR a cast iron skillet.

2. Step 2

   Arrange bacon in a single layer on a rimmed baking sheet, and bake on bottom rack until browned and crisp, 7 to 11 minutes. Using tongs, transfer bacon to paper-towel-lined plate to cool, then slice into bite-size pieces.

3. Step 3

   Raise oven temperature to 500 degrees. In a small bowl, stir together ricotta, garlic and salt.

4. Step 4

   On a ribbed baking sheet, stretch dough into an 11-inch circle, about ⅛-inch thick. Sprinkle with mozzarella, leaving a slim border around edges. Scatter bacon on top, add red pepper flakes, then dollop tablespoons of ricotta mixture all over pie. Arrange basil leaves on top, then sprinkle with pecorino.

5. Step 5

   Place baking sheet on top of pizza stone, and bake for 4 minutes. (Edges of dough should be cooked but not browned.) Remove from oven; use the back of a large spoon to make 2 divots on either side of pizza, and crack eggs into the divots. Return to oven and bake until egg whites are almost but not quite set, about 4 minutes. Set oven to broil, and broil until crust is charred and eggs are cooked but yolks are runny, 30 seconds to 1 minute. (If your broiler is in a separate drawer, transfer baking sheet to your broiler drawer and broil to finish cooking the eggs and brown the crust.)

6. Step 6

   Slide pizza onto a cutting board. Top with more basil, flaky sea salt and more red pepper flakes. Drizzle with oil and serve immediately.

The Glamorous Loulou said……….

“My Mom told me about this recipe and I just HAD to share it with my friend Teddy!”

And I’m glad you did Loulou.    Thanks a lot for helping me make this for our guests – I hope they try it – it sure was tasty wasn’t it?!     On a scale of 1 to 10 I’d say it was a 12.

Hugs, King Teddy (and Loulou)