Bacon, Egg, and Cheese Pizza

Be the brunch-time (or anytime) hero with this pizzafied version of the classic bacon, egg, and cheese sandwich.

If you’re a breakfast-for-dinner fanatic like me, you might want to bookmark this recipe now. Go ahead, I’ll wait. (If you’re an egg hater like my husband, here’s a fun video you can go watch.)

Bacon, eggs, and cheese are a brunch menu staple for a reason. It’s salty and savory and crunchy and creamy and chewy all at once. The ingredients say breakfast, but the package (usually a roll or two slices of toast) says lunch. And while the original flavor trio is delicious on its own, it also lends itself well to creativity. Like, for example, pizzafication.

Here, I present to you my new and improved Bacon, Egg and Cheese Pizza. As you can see, the eggs are cooked sunny-side up on top of the pizza. Trust me on this method! Although it seems like it could be a sure mess, as long as you follow the instructions below, you’ll see that it couldn’t be easier. Top the dough with the cheese, bacon and heavy cream, and bake for a few minutes, until the crust starts to turn golden. Then, slide the eggs onto the pizza and bake until their whites are almost completely set and their yolks still glisten when you give them a gentle poke. Fullness of eggs!

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5 from 13 vote

Bacon, egg and cheese pizza

A pizza version of your favorite bacon, egg and cheese sandwich, with crispy bacon, melted cheese, perfectly cooked egg (with oozy yolk), and fresh chives. Make it for brunch. Make it for dinner. Make it whenever you need a bite of pure comfort (or hangover relief).

Q. Time10 minutes minutes

cooking time12 minutes minutes

Course: Breakfast, main course

Recipe: US

Keywords: Bacon, Bacon, Egg, and Cheese, Breakfast Pizza, Egg Pizza, Egg

Made by: 1 (12-inch) pizza

Cost: $12.00

Materials

• ¼ to ⅓ pounds Thickly sliced ​​bacon to cut
• 1 say pizza dough
• 4 ounce Sharp cheddar, American or other savory, melted cheese Grated (1 heaped cup)
• ¼ the cup heavy cream
• 4 big egg
• Salt and freshly ground black pepper
• 1 table spoon Chopped fresh chives
• Jhal Sauce to serve

instructions

• Preheat the oven to 550°F or as high (if using stone/steel, place on a rack in the middle or lower third of the oven before starting preheating).
• Cook the bacon in a medium skillet over medium heat until it begins to crisp, about 5 minutes. (Resist the urge to let it get crispy; it will cook more into the pizza!) Use a slotted spoon or skimmer to transfer the bacon to a paper towel-lined plate and set aside. Do not grease the pan.
• Stretch or roll out your dough into a 12-inch circle, then transfer it to an oiled baking sheet or floured pizza peel (if using a baking stone/steel).
• Brush the dough very lightly with the reserved bacon grease (don’t worry about coating the dough; just give it a little sheen). Top with the cheese, and sprinkle the cream evenly over the cheese.
• Transfer the pizza to the oven and bake until the crust is golden and the cheese is melted, about 5 minutes on a baking sheet or about 3 minutes on a baking stone/steel.
• While the pizza is baking, crack the eggs into separate small ramekins or bowls. Make sure your salt and pepper are within arm’s reach of the oven.
• Carefully pull out the oven rack. Slide the eggs onto the pizza, doing your best to place one on each quadrant of the pizza, and season with salt and pepper. Bake the pizza for another 3 to 5 minutes, until the egg whites are set but the yolks are still hanging.
• Take the pizza out of the oven. Sprinkle with chopped chives. Slice and serve with hot sauce or any other condiment that pleases you.