Description
Bacon, egg, and cheese pizza?
Yes, please!
Ingredients
Units
Scale
- Cornmeal
- 1 lbs (454 g) pizza dough
- Extra-virgin olive oil
- 0.5 lbs (227 g) bacon
- 1 cups (237 ml) ricotta cheese
- 0.25 cups (60 ml) grated parmesan cheese
- 2 large egg yolks
- 1 clove garlic
- Black pepper
- 2 cups (473 ml) shredded provolone cheese
- 0.33 cups (80 ml) chopped fresh flat-leaf parsley
Instructions
- Preheat oven to 450°F (232°C).
- Sprinkle cornmeal on a pizza pan or baking sheet.
- Place pizza dough on the pan; roll or stretch into a round or rectangular shape.
- Drizzle with extra-virgin olive oil and par-bake until puffed and golden, about 8 minutes.
- In a small skillet, heat extra-virgin olive oil over medium heat.
- Add chopped bacon and cook, stirring often, until crisp, about 5-7 minutes.
- Transfer bacon to a paper-towel lined plate and cool.
- In a medium bowl, combine ricotta, parmesan, egg yolk, garlic, pepper, and half the bacon.
- Spread the ricotta mixture over the partially baked pizza dough, leaving a 1/2 inch border.
- Top with shredded provolone and remaining bacon.
- Bake until golden and cooked through, about 12 minutes.
- Sprinkle with chopped parsley and cut into slices.
Notes
- For a richer flavor, use pancetta instead of bacon.
- To prevent a runny pizza, ensure the eggs are fully cooked before adding the provolone cheese. You can gently whisk the eggs before adding them to the ricotta mixture.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently in a low oven or skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 3
- Protein: 20
- Cholesterol: 150