Bacon and Egg Breakfast Pizza
Ingredients
- 1 package store-bought or homemade pizza dough (room temperature), preferably organic
- ¼ cup coarse cornmeal
- 4 slices smoked bacon, diced into ¼-inch pieces
- 1 bunch kale (about 2 cups), cleaned, stemmed, cut into pieces
- 2 tablespoons olive oil, plus more for baking sheet
- 2 cloves garlic, peeled and minced
- 6 ounces fresh mozzarella cheese, sliced
- 8 cherry tomatoes, cut in half
- 4 large farm Eggs
- Salt and pepper to taste
- Parmesan cheese
- Crushed red pepper, optional
Instructions
- Preheat oven to 500°. Roll out dough on a lightly floured surface until it is roughly 10 inches wide and ¼-inch thick. Dough can be rolled into any desired shape, rectangular or freeform for a more rustic look. Drizzle oil on baking sheet and then sprinkle liberally with cornmeal. Transfer dough to baking sheet. Cook diced bacon in a medium sauté pan set over medium-low heat until a majority of fat has rendered. Remove bacon pieces with a slotted spoon to a medium bowl, along with a few teaspoons of bacon drippings. Add kale, olive oil and garlic to bowl, toss to combine. Arrange mozzarella slices in a single layer on dough, leaving a ½-inch border around edges, then sprinkle with cherry tomatoes. Scatter kale-bacon mixture over cheese and make 4 small wells in the kale. Break eggs into wells and sprinkle with salt and pepper. Bake 10 to 15 minutes, or until egg whites are set and crust is golden brown, rotating it halfway through. Remove cooked pizza to a cutting board, sprinkle it with Parmesan cheese and crushed red pepper; slice and serve.
