Egg And Bacon Pizzas Food

SUNNY'S EASY BACON 'N' EGG BREAKFAST PIZZA

Steps:

• Preheat the oven to 450 degrees F or prepare the grill for indirect cooking at 450 degrees F. If using a pizza stone, position it on the center rack in the oven.
• Flatten and form the pizza dough into a circle and place in an ovenproof nonstick pan. Bake or cook on the grill or put the dough directly on the grill grates over indirect heat. Cook until the dough becomes rigid and slightly golden, about 10 minutes. Remove and set aside.
• Break up the bacon into small bite-size pieces into a small bowl. Mix in the marinara sauce, sambal and maple syrup.
• Add the sauce to the partially baked pizza round, then add the cheese, making a bit of a well in the center. Crack and add the eggs to the well. Place back on the grill over the indirect heat or in the oven and cook until the eggs are set, about 10 minutes. Remove the pan from the grill or oven and season the yolks with fresh black pepper and a pinch of salt. Remove the pizza from the pan, slice into four pieces and serve warm.

BACON & EGGS PIZZA

Steps:

• Preheat oven to 425°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard the drippings, reserving 1 tablespoon in pan., Add onion to drippings; cook and stir over medium-high heat until tender. Remove from pan. Wipe skillet clean if necessary., In a small bowl, whisk the eggs, Parmesan cheese and seasonings until blended. In the same skillet, heat butter over medium-high heat. Pour in egg mixture; cook and stir until eggs are almost set., Place crust on an ungreased baking sheet. Spread with Alfredo sauce. Top with red peppers, bacon, onion and scrambled eggs. Sprinkle with cheeses. Bake 6-8 minutes or until cheese is melted and eggs are set.

BACON BREAKFAST PIZZA

Steps:

• Preheat oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. pan. Prick thoroughly with a fork; brush with 1 tablespoon oil. Bake until lightly browned, 7-8 minutes., Meanwhile, whisk together eggs and water. In a nonstick skillet, heat remaining oil over medium heat. Add eggs; cook and stir just until thickened and no liquid egg remains. Spoon over crust. Sprinkle with bacon bits and cheeses., Bake until cheese is melted, 5-7 minutes.

EGG AND BACON PIZZAS

Steps:

• Preheat oven to 200°C.
• Combine tomato paste and passata, season with salt and pepper, then spread over the pizza bases.
• Coat tomatoes in 1 tablespoon of oil.
• Lay the pancetta and tomato on top, leaving a space in the middle for the egg, bake for 10 minutes.
• Heat the remaining 1/2 tablespoon of oil in a non-stick fry pan.
• When hot, crack in 4 eggs.
• Cover and cook over low heat for 3 minutes until the white is just cooked and yolk is still runny.
• Trim the whites using an egg ring and, using a fish slice, gently transfer to the top of each pizza.
• Return pizzas to oven for 4 minutes or until tomato is squidgy, pancetta is crisp and eggs are just set.
• Season and serve topped with rocket.

BREAKFAST PIZZA

Steps:

• Preheat the oven to 425 degrees F. Cook the bacon in a large nonstick skillet over medium heat until the fat is rendered and the bacon is crisp, about 8 minutes. Remove using a slotted spoon to a paper-towel-lined plate. Add the onions to the bacon drippings and cook until very soft, about 10 minutes. Add the sun dried tomatoes, oregano and garlic. Cook until fragrant, about 2 minutes.
• Brush the flatbread with some of the sun-dried tomato oil, and then spread the onion mixture on the flatbread. Sprinkle with the bacon and provolone and spoon the ricotta in large dollops over the surface. Place the pizza in the oven and bake until the edges of the flatbread are crisp and the cheese is melted and lightly browned, about 10 minutes.
• Meanwhile, wipe out the skillet used to cook the onions. Heat the skillet over medium heat and add the oil. Carefully break the eggs into the skillet, sprinkle with salt and pepper and cook until the whites are set, 4 to 5 minutes.
• If using lavash, cut the pizza into 4 pieces. Place a fried egg on each piece. Scatter the torn basil leaves over the top and serve immediately.

BACON AND EGG PIZZA

Steps:

• Heat the oven to 450 degrees, and arrange racks in top and bottom thirds. Place a pizza stone on the top rack.
• Arrange bacon in a single layer on a rimmed baking sheet, and bake on bottom rack until browned and crisp, 7 to 11 minutes. Using tongs, transfer bacon to paper-towel-lined plate to cool, then slice into bite-size pieces.
• Raise oven temperature to 500 degrees. In a small bowl, stir together ricotta, garlic and salt.
• On a rimmed baking sheet, stretch dough into an 11-inch circle, about 1/8-inch thick. Sprinkle with mozzarella, leaving a slim border around edges. Scatter bacon on top, add red pepper flakes, then dollop tablespoons of ricotta mixture all over pie. Arrange basil leaves on top, then sprinkle with pecorino.
• Place baking sheet on top of pizza stone, and bake for 4 minutes. (Edges of dough should be cooked but not browned.) Remove from oven; use the back of a large spoon to make 2 divots on either side of pizza, and crack eggs into the divots. Return to oven and bake until egg whites are almost but not quite set, about 4 minutes. Set oven to broil, and broil until crust is charred and eggs are cooked but yolks are runny, 30 seconds to 1 minute. (If your broiler is in a separate drawer, transfer baking sheet to your broiler drawer and broil to finish cooking the eggs and brown the crust.)
• Slide pizza onto a cutting board. Top with more basil, flaky sea salt and more red pepper flakes. Drizzle with oil and serve immediately.

PIZZA WITH CARAMELIZED ONIONS AND CRISPY BACON

Steps:

• Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
• In a medium size saute pan, add olive oil and heat over medium heat. When the oil is hot, add the bacon and cook until the bacon is very crispy and all of the fat is rendered. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Remove all but 2 tablespoons of the bacon fat from the pan and discard. Place the pan over high heat. Add the onions to the hot bacon fat and cook until the onions are well browned, about 8 to 10 minutes, stirring often. Remove to a paper towel lined plate.
• In a small bowl, combine the mascarpone and farmer's cheeses. Season with nutmeg and black pepper. Reserve.
• On a lightly floured surface, stretch or roll the dough as thinly as possible, about 14 to 15-inch circle. Evenly spread the mascarpone mixture over the dough. Sprinkle with the mozzarella and Parmesan cheeses, bacon, thyme, and sauteed onion. Bake until the pizza crust is nicely browned, about 8 to 10 minutes.
• Remove pizza from the oven, transfer to a cutting board, cut into slices and serve immediately.
• In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
• In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
• Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

CHEESE & BACON SCONE PIZZA

Steps:

• Heat oven to 220C/fan 200C/gas 7. Mix the flour, salt and baking powder in a bowl, then rub in the butter until it disappears. Mix the eggs and milk together, then stir into the dry ingredients to make a soft dough. Shape into a round on a lightly floured surface, lift onto a non-stick baking tray, then press out to a circle about 24cm across to make the pizza base.
• Heat the oil in a frying pan, then stir-fry the pepper and bacon until the pepper is soft. Take off the heat, then stir in the spring onion.
• Spread the ketchup over the pizza base, then evenly tip over the pepper and bacon mixture. Scatter over the tomatoes, followed by the cheese. Bake for 15 mins until golden. Serve with a salad or coleslaw.

GREENS, EGGS AND BACON BREAKFAST PIZZA

Steps:

• Put pizza stone in lowest rack of oven if you have one.
• Preheat oven to 500 degrees F.
• Take pizza dough out of package, form into a ball, transfer dough to a bowl, drizzle olive oil on top and let it rest for about 30 minutes.
• Meanwhile, in a large pan over medium heat, cook bacon until it is lightly browned, about 7 minutes. Once browned, transfer bacon to plate lined with paper towel.
• Pour off all but about 2-3 tablespoons bacon fat from the pan. Over medium heat, add kale or spinach to the pan.
• Saute until slightly wilted, about 1 minute. Add minced garlic and saute for another 2 minutes or until kale or spinach is tender. Once it is cooked, transfer to a bowl.
• Stretch or roll out pizza dough on a floured surface to form a large 12 to 14 inch pizza.
• NOTE: Since my pizza peel isn't very large, I divide the dough in half and made two 8-inch pizzas instead. I cooked mine one at a time.
• If using pizza stone (directions are for two 8-inch pizzas):.
• Transfer the dough to a GENEROUSLY floured or cornmeal dusted pizza peel (this step is extremely important because if the pizza sticks to the peel, all of the toppings will slide off the pizza onto the stone, which will create a big mess).
• Evenly distribute 3/4 cup cheese blend over dough.
• Top with half the sauteed kale or spinach mixture and half the reserved bacon.
• Crack 2 or 3 eggs over the pizza toppings, making sure you don't crack the eggs too close to the edge.
• Season the pizza with freshly cracked black pepper to taste.
• Sprinkle 1/4 cup cheese blend over pizza.
• Before placing the pizza in the oven, jiggle the peel. If it is stuck at all, gently lift the sticky dough and dust with more flour or cornmeal.
• Place the tip of the peel on the edge of the stone at the back of the oven. With one swift motion, jerk the peel back out from under the pizza.
• Bake pizza in the oven for about 8-12 minutes, depending on how you like your eggs. It's about 8 minutes for over easy eggs, 11-12 minutes for more well done eggs.
• Once pizza is cooked, remove from oven and sprinkle with green onions if you are using. Repeat this process with second pizza.
• If using pizza pan or baking sheet (directions are for one large 14-inch pizza): Lightly oil pan with canola oil. Scatter cornmeal on the pan for easier release of dough. Evenly distribute 1 ½ cups cheese blend over dough. Top with sauteed kale or spinach mixture and the reserved bacon. Crack 5 eggs evenly over the pizza toppings. Season the pizza with freshly cracked black pepper to taste. Sprinkle remaining 1/2 cup cheese blend over toppings. Transfer pan to the oven. Bake pizza in the oven for about 10-12 minutes, depending on how you like your eggs. Once pizza is cooked, remove from oven and sprinkle with green onions if you are using. Transfer slightly cooled pizza to cutting board and cut into 8 slices and serve.

SWEET MAPLE, EGG AND BACON PIZZA

Steps:

• Heat oven to 425ºF.
• Place pizza crusts in single layer on baking sheet sprayed with cooking spray; brush with syrup. Sprinkle evenly with 3/4 cup cheese and bacon.
• Drizzle eggs slowly over pizzas; sprinkle with remaining cheese.
• Bake 14 to 16 min. or until edges of crusts are golden brown and eggs are set.

BACON EGG AND CHEESE BREAKFAST PIZZA

Steps:

• Cook off the bacon, crumble and set aside.
• Scramble up and cook the eggs and set aside.
• Unroll crescent rolls onto a jelly roll pan or a cookie sheet with 1" sides and par-bake it for half the time the package calls for.
• Dice and saute the onions and peppers until semi-soft and set aside.
• Melt the butter on low and then blend in flour, salt, pepper, garlic powder and onion powder.
• Cook on low heat stirring until the mixture is smooth and bubbly. Remove from heat stir in milk and bring to a boil stirring constantly for 1 minute and let stand for a few minutes to thicken.
• Then pour the white sauce mixture over the par-baked crescent roll, top with scrambled eggs, bacon, onions, peppers and both cheeses.
• Bake in oven for the remaining crescent package time or until crust is cooked and cheese is melted. Cut into squares and serve!