Pizza for Breakfast, but Not What You Think

Pizza for Breakfast, but Not What You Think


Photo

Perfect for brunch, lunch or even dinner, this bacon and egg pizza puts breakfast favorites on display.

Credit
Andrew Scrivani for The New York Times

Eating leftover pizza for breakfast is a time-honored tradition. Whether you prefer it cold and a little soggy, straight from the box, or heated in a skillet or broiler until the cheese bubbles, pizza is a near-perfect antidote to whatever kept you up way too late the night before in the first place.

This breakfast pizza — topped with sharp pecorino, brawny bits of bacon and runny-yolk eggs — is nothing like that leftover takeout. That’s not to say it is better, but it is certainly a different type of pizza experience, one worth getting out of bed a little early for.

Photo

This white pie is slathered with ricotta and mozzarella.

Credit
Andrew Scrivani for The New York Times

The bacon and eggs make it suitable for breakfast. Plus, instead of red sauce, this white pie is slathered with ricotta and mozzarella, so it is both extra rich and a little more coffee-friendly.

Although making homemade pizza for breakfast is not something you would undertake on a weekday, it is just right for a weekend brunch. You do not need to make your own pizza dough (unless you want to). Just remember to defrost any frozen dough the night before so it is ready to go in the morning.

Photo

Make your own dough, or use store-bought.

Credit
Andrew Scrivani for The New York Times

Then it is just a matter of assembling ingredients and precooking the bacon.

You can fry the bacon in a skillet, if you like, but I prefer baking it as the oven preheats. This is especially convenient if you have a pizza stone, since it needs at least 20 to 30 minutes to properly heat up. While the oven is on, you may as well throw in a pan of bacon to brown.

Do not substitute fancy burrata for the mozzarella here. The cream stuffed into the burrata makes it too wet. Fresh regular mozzarella or buffalo mozzarella are ideally sweet and creamy, but even supermarket mozzarella gets the job done in a pinch. That’s because the focus will be on the crisp chunks of bacon and runny egg yolk beside the gooey cheese.

Photo

Crispy bacon, cooked in the oven, adds saltiness.

Credit
Andrew Scrivani for The New York Times

Keeping the yolks runny is the main challenge in making this dish. Under a strong broiler, they can go from perfect to firm in just a few seconds. Watch the pizza carefully, and pull it out a few seconds before the yolks are to your taste. The residual heat will finish cooking them.

Serve your pizza for breakfast, brunch or a dinner. It is even fancy enough to offer guests — something best not attempted with takeout leftovers of any variety.



Source link

About The Author

Related posts

Leave a Reply

Your email address will not be published. Required fields are marked *