Breakfast Pizza with Egg and Bacon
A hearty morning pizza with crispy bacon, tomatoes, mozzarella, and a runny-yolk egg added at the end of baking.
- Time
- 45 min
- Serving
- 787 kcal
- Ingredients
- ≈ $1.86
- Protein
- 35 g
Ingredients
- 1 Wheat flour 110 g
- 2 Dry yeast 2 g
- 3 Salt 2 g
- 4 Canned tomatoespack 400 g ≈ $1.30 75 g
- 5 Mozzarellapack 125 g ≈ $1.80 61 g
- 6 Baconpack 200 g ≈ $2.95 37 g
- 7 Eggspack 10 pcs ≈ $1.93 1 pcs
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, yeast, salt, and 70 ml water; let the dough rest for 25 minutes.
Preheat oven to 475 °F (245 °C).
Roll out the dough, spread with crushed tomatoes, top with mozzarella5 and bacon6 pieces.
Bake for 6–7 minutes until the crust starts browning.
Remove pizza, crack an egg into the center, and return to the oven for 5 minutes.
Serve while the whites set but the yolk stays runny.
Tips
- Why it works
- Preheat the oven to 245 °C in advance, so the dough doesn't burn outside while staying raw inside, which you want for a soft yolk. In a cold oven the crust turns dry and tough.
- Substitutions
- Swap the bacon for pieces of doctor's sausage (37 g), it's less greasy. You can replace the canned tomatoes with 50 g of tomato paste thinned with 25 ml of water.
- Common mistakes
- If the egg white sets fully before it goes back in the oven, the yolk will overcook. Check after 4 minutes if the oven is hot.
- Storing and reheating
- Keep in the fridge for no more than 1 day. Reheat in the microwave for 30 seconds, covering the plate. The dough softens, but the crust turns tough.
- Serve with
- Serve with a green salad of cucumber and dill, dressed with 1 tsp vinegar and salt to balance the richness.
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