Overshare time: I’ve never been that “into” dieting. I do not own a scale, and haven’t for…five years? I forget. When I go to the doctor and they have to weigh me, I close my eyes and ask them never to tell. I try to stay in shape; some months are better than others. But once you discover how much better you feel when you physically do NOT feel blabby or “blarghy”…you kinda put two and two together. I do not like greasy food or eating out and I especially hate fast food, so those are some easy-to-avoid vices. I keep track of my “weight” by seeing if my clothes still fit comfortably–I do not have the money to expand my wardrobe (literally and figuratively).
Having said that, I first got the idea for this pizza while I was on a diet. Specifically, I had seen a gal pal lose (and keep off) a significant amount of weight on the South Beach Diet, and since I was feeling “blarghy” I decided to give it a shot. Phase one is hell. No other word for it. Pure hell. In this phase there is basically no fruit, not a whole lot of dairy, and zero starch. And this lasts about two weeks. When my friends then decided on day ten to meet up at a new pizza parlor, I wanted to go on a homicidal rampage. But I went (and ordered a beet salad). My dinner companions ordered the “breakfast” pizza. Since I didn’t sample it, I don’t know all the ingredients, but I remember seeing an egg on top and thinking, “….okay.”
Fast forward two years, and I’m again traveling for work–this time in Seattle. A group of us were staying at a mansion in the university district, and consequently had access to a HUGE kitchen. We decided to have a pizza night and–being the self-proclaimed pizza queen–I made sure I had my hand in this meal. In order to keep costs low, we had quite a mish-mosh of ingredients already at the house. Among other things, we had Costco sized packages of bacon and eggs. So, I decided to give the bacon and eggs pizza a shot. It was INHALED, and it was good. Made it a week later back at my folks’ home, and those are the pictures you’re about to see.
My mother thought that this pizza could work for breakfast. I disagree. I think it’s WAY too rich–it might work for a brunch, but even that is pushing it. Note also that in the below pictures the egg is slightly over-cooked. You really need to know your oven when making this dish. The goal is to have the egg whites cooked, and the egg yolk slightly runny (almost like a poached egg); that way, you can “tap” it with your fork and get that extra special ooze.
BACON AND EGG PIZZA
- Pizza dough, and flour for dusting
- Olive oil
- After rolling out the pizza dough, coat the base lightly with olive oil and chopped garlic.
- Layer as follows: thinly sliced mozzarella, arugula, bacon (uncooked).
- Bake the pizza in a 375*F preheated oven for approximately 10 minutes. THE PIZZA WILL NOT BE DONE AT THIS TIME.
- Remove the pizza, and crack eggs onto the top.
- Bake for an additional 2-5 minutes, or until the egg whites are done and the yolks are still runny.