Sunday, March 9, 2008

Breakfast Pizza

Breakfast Pizza
Originally uploaded by elfed.
Bacon, egg and tomato pizza using the olive oil dough from Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

Preheat the oven as high as it will go. Use a baking stone if you can, I used a pizza tin.

Fry 1lb bacon (I used Nueske's) till crisp, drain and crumble.

Whisk together three eggs with 1/2 cup of ricotta and 1/2 cup grated parm.

Slice a large handful of cherry tomatoes.

Roll out your dough and place it on the peel or in the tin. Pour the egg mixture onto the dough and spread it around evenly. Scatter the bacon and tomatoes over the egg mixture. Salt and pepper. Top with mozzarella cheese and bake at 500 till browned.

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