1417. BACON, EGG, SPINACH and PESTO PIZZA

1 ball pizza dough (about 1 lb)
3 strips good-quality bacon
4 ounces fresh mozzarella, torn into pieces
grated parmigiano-reggiano cheese
2 eggs
spinach pesto (recipe below)
olive oil

Preheat the oven to 500 degrees, preferably with a baking stone inside. Stretch out your ball of pizza dough and lay it out on a pizza peel or baking sheet that’s been generously dusted with cornmeal. Use a pastry brush (or just dab it with your fingers) to lightly coat just the outer edge of the pizza crust with olive oil.

Dice two strips of the bacon, and leave one whole. Spread a few spoonfuls of the spinach pesto over the crust, and top with a handful of grated parmigiano-reggiano cheese and the fresh mozzarella. Scatter the diced bacon over the cheese, then lay the third strip of bacon down so it looks like a smile. Finally, crack two eggs onto the top of the pizza where the “eyes” would be, being careful not to crack the yolks.

Bake the pizza until the cheese is melted, the eggs are softly set, and the crust is browned, about 8 minutes.


Spinach Pesto (makes enough for a pizza plus a good amount leftover for another use)

2 cups lightly packed baby spinach leaves
1 small garlic clove
1/2 cup grated parmigiano-reggiano cheese
1/2 cup (or more) extra-virgin olive oil

Place the spinach, garlic, and grated cheese in the bowl of a food processor or blender. Blitz until pureed, then while the motor is running, drizzle in 1/2 cup olive oil. If you like your pesto runnier, continue adding a bit more olive oil until you have the consistency you like. Season with salt and pepper.

Spoon onto a pizza, over pasta, onto fish, over chicken, etc.


courtesy of: Eggs on Sunday