December 17, 2019
Brunch is a great way to gather friends and family over the holidays, but it needn’t always be centred around cinnamon buns, or require elaborate spreads. Everyone loves pizza, and it’s delicious topped with an egg—like any other pizza, you could use a tomato sauce base, or a smear of ricotta, or some crumbled goat cheese. Greens are a delicious addition; they pair well with bacon and egg, and add a bit of colour and a dose of veggies. Best of all, they bake quickly and can be made two to a sheet—and with pre-made pizza dough, it’s easy to make enough for a crowd in very little time.
If you prefer, rather than individual pizzas, you could make one or two larger pizzas to serve in wedges; just crack the eggs a few inches apart on larger pizzas, allowing some room between them. Bake until the whites are set, but the yolks will still run when you cut into them.
Bacon & Egg Breakfast Pizza
4-6 thick bacon slices, chopped
2 packed cups baby spinach, kale or chard
1 lb fresh pizza dough
salt and pepper, to taste
1/2 cup ricotta or soft goat cheese
4 large eggs
Preheat the oven to 450˚F. In a medium skillet, cook the bacon until almost crisp; transfer to a plate with a slotted spoon, leaving the drippings. Chop the spinach, kale or chard and cook in the same pan for 2-3 minutes, until wilted. Remove from the heat.
Divide the dough into four pieces and stretch each into about an 8-inch circle and place on parchment-lined baking sheets. Spread each with a spoonful of ricotta or crumble over some goat cheese, and top with the wilted greens and cooked bacon.
Bake for 5 minutes, then remove from the oven, crack an egg onto the middle of each pizza and return to the oven for 7-10 minutes, until the egg whites are set but the yolks are still runny.
- Julie Van Rosendaal
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