Bacon and Eggs Pizza
Eggs

Breakfast. Lunch. Or, Dinner!

Lay the dough out on a well floured peel so the egg will not fly off the end if your pizza decides to stay with the peel.
A few years later, while we were filming the original Pizza Quest road trip, we were in San Francisco at Pizzeria Delfina and these guys opened my eyes a little wider. They made a pizza and finished it off by simply cracking an egg on top. It came out sunny side up. Craig Stoll, the owner, cut up the yolk with a fork and knife, spreading it around the top of the pizza. Egg epiphany numero dos! I love the runny yolk dripping off of my “toast.” It’s a wonderful textural eating experience. The yolk is, in effect, both the meal and a sauce.

Bombs away!
Bacon and Eggs Pizza
With a direct hit in the middle, it was off to the pizza stone.
Pizza Dough *Link
-I used my favorite Central Milling Germania Flour-based Signature Bruery Pizza Dough
Peter’s Herb Oil *Link
Partially Baked Potato, sliced thin
Grated Mozz.
Applewood Smoked Bacon, cooked but not totally crisped
1 Egg
Chopped Scallions
Grated Parmesan
The trick is to get this out of the oven so your egg is like you want it. You have to watch very closely.
Spread the dough on a well floured peel. Notice that I stretched the dough with my hands fairly thin. You can see in the one shot that light is coming through. I left the edge, or cornicione, in an irregular rustic “mess.” You’ll see how nicely this ends up when I the baked pizza. I think it’s a good way to create a real hand-made look, and I love the thicker puffed up areas that result.
Sprinkle a little of the Herb Oil on the dough.
Add a layer of sliced potatoes that are pre-baked but still firm enough to slice. They will finish cooking on the pizza.
Break some bacon into pieces and spread them around the pizza.
Add the grated mozzarella.
Crack an egg over the pizza. *Note: I used a lot of flour under this pizza to make sure when I put the pizza into the oven that the pizza came off the peel with the egg!
Add the finishing touches. The scallions go perfectly with this as a final topping, as well as, making a nice visual statement.
Bake in your oven for approximately 7-10 minutes. For this one, you want to check on the progress of the egg. The idea is to get it out before it gets too hard. You want it to be soft, ideally runny so you can spread the yolk all over the pizza right before you cut it into slices.
*Note: Make sure you pre-heat the oven for at least an hour to get your pizza stone up to temperature. I pre-heat at 550 degrees and then turn it to Convection Bake before loading my first pizza, which lowers the temp to 525 degrees.

When this came out of the oven, the egg was still sunny. As I took pictures, it cooked a little more. The hard part with this is the timing! It still tasted great.
Bacon, Egg, Cheese, and Hash-browns…Oh my!
Give this a whirl and let us know how you like to play with eggs on your pizza.
Enjoy!
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Brad,
The Egg Pizza looks AMAZING!!! I wanted to try making egg pizza last weekend, but didn’t have a recipe, so now I do. We had one in Sonoma that had spinich, bacon and egg, it was yummy too. LOVE MY WOOD OVEN.
Nice Pizza. One of my favorites is ham and egg and I make them all of the time. I find that if I back the Pizza half way and then put the egg on half way through you get the perfect runny yolk egg. Just me.
thought this was a wood fired oven site but the recipe is for a plain vanilla oven! 7-10 minutes in my forno bravo oven and you’d have charcoal.
This is a pizza site! It’s not only a wood oven site. I hope to get myself a wood oven soon, but for now I have to use my plain old vanilla oven!
Send us some pictures of your wood oven pizzas!
I am not a man of a few words, but all I can say is WOW!
The idea of pairing bacon, eggs and pizza may seem a little off the wall at first, but after looking at the pictures, and the incredible recipe, I’m a true believer.
The proof is in the pairing of the different tastes. And you hit a hoerun with this one!
Thanks so much for sharing your insights and your amazing recipe.