The last time I made pizza with bacon I ended up wishing I’d done it breakfast-style. No time like the present! I broke out the pizza stone and got to work. Only after proclaiming my love for the pizza stone, of course.
1 ball of dough
1/4 cup marinara sauce
4 strips of bacon, cooked & crumbled
1 cup shredded mozzarella
1 cup shredded cheddar
3 green onions, chopped
1) Preheat pizza stone to 375 degrees.
2) Top dough with sauce and shredded cheese making four divots for eggs.
3) Sprinkle with bacon and green onions.
4) Crack eggs into divots and bake immediately.
5) Bake for 35 minutes until crisp and egg fully cooked.
I loved this pizza! It wasn’t the greatest reheated…but I’m sure you can guess I ate it anyway. The egg got funky but hey, if it meant I didn’t have to grocery shop or find something else, then I’d eat almost anything.
I think I would also like to try a scrambled egg-type of pizza. Like this. Or this. I’m trying to think up fun and exciting new pizza themes for my next one. Maybe I’ll have to give a thin crust a whirl. Any suggestions for toppings?
The pizza stone has changed my life and my pizza. It’s such a difference. If you have one, you’ll agree. If you don’t, you should go get one. The dough is fluffy and puffy, which I love.