It’s a Pizza Pie!
When I saw Bake at 350‘s announcement for the Flavor of the Month blogging event, I knew I wanted to participate. It has been a while since I participated in a blogging event.
I’m not much of a pie person myself, so I was trying to think of other non-pie foods that have the word pie in them. I decided on a whim that I’d make a pizza for the event. Now I’ve never called a pizza a pie myself, but I know it’s been done. So I’m counting it (hope that’s ok with Bridget of Baker at 350).
I even cheated on the dough. I have to admit, while I’ve been tackling my fear of yeast over the past year or so, homemade pizza dough just hasn’t happened at our house yet. I used store bought dough *gasp* and decided to make my pizza into a breakfast pizza. Eggs seem to be the latest trend in condiments lately. I’ve seen them pop up as a topping on burgers, sandwiches and pretty much anything else. So I thought I’d give it a shot and make a breakfast pizza.
I just used what I had in the house to make my pizza. I went with goat cheese, fresh tomato, bacon, and egg. Then I sprinkled some freshly ground pepper, Kosher salt, and Parsley on top when it came out of the oven.
Can I just say I don’t know why I didn’t try this before. This is seriously AMAZING. I wanted to eat the whole pizza in one sitting. I baked mine a little long so the eggs would completely set up. I don’t like runny eggs. I know when I make this again (most likely this weekend), Hubby will want it with runny eggs. So we’ll see how that turns out. Whether you like runny eggs or not, you have to make this as soon as possible.
Breakfast pizza – from ME! – serves 4
pizza dough – I used an 8″ Mini Boboli Crust
1 fresh tomato, seeded and diced
3 slices cooked bacon, crumbled
2 Tbsp goat cheese
3 eggs
parsley
salt and pepper
Heat oven to 450 (this is what the pizza dough instructions said). Mix the diced tomato and goat cheese in a bowl to combine. Spread onto pizza dough, leaving holes for where your eggs will go. Sprinkle bacon over entire pizza. Bake in oven for about 5 minutes or until dough is mostly cooked.
Crack eggs over pizza. I used one of my new round cookie cutters (thanks Dad!) to crack the egg into. The egg white still spread all over, but I think it helped keep the yolk where I wanted it. Cook for another 5-10 minutes depending on how done you want your eggs (I cooked mine 9 minutes more).
Take the pizza out before the eggs are completely set. They will still be jiggly when you take the pizza out. Make a foil tent over the pizza and let set for about 5-10 more minutes. The egg will continue to cook.
Sprinkle with freshly ground pepper, Kosher salt, and fresh parsley. Enjoy!
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Oh yum! Those look terrific. Congratulations on a successful first challenge and welcome to the Daring Bakers. Great job 🙂
-jen at use real butter
You bread looks great! Congrats on overcoming your fear of yeast.
Congrats on your first challenge!! Looks great!
1st, congrats on your 1st DB challenge! 🙂 2nd, congrats on overcoming your fear of yeast! i recently overcame this fear and am so glad i did! 🙂
Congratulations on your 1st challenge! Your bread looks so great!
Great looking bread! Congrats on becoming a daring baker. Isn’t it fun?
you’ve inspired me to get over my fear of yeast as well!
Great job on your first challenge and on overcoming your yeast fear! Welcome to Daring Bakers!
Welcome to the DBs! You did a “wicked awesome” job!
wow.. looking at your bread really reminded me of how this first challenge was for me.
Great looking buns.
Bravo on your first challenge! You did fantastic! I loave how cozy the loaf looks, it must be great for sandwiches, and congrats on beating the yeast demons to a pulp this month!!
Wow, what a success! All looks great
You did a wonderful job on your breads. Congratulations on your first DBer challenge!
Natalie @ Gluten A Go Go
Nice job! Love the step by step photos!
See yeast is not as scary as you though it was, huh?
Congratulations on your first challenge. All of your goodies look wonderful!!
You did such a wonderful job on your first challenge!! Especially with accidentally adding the larger amount of potatoes.
I loved your step by step photos and your bread looks divine. Great job in telling the yeast who’s boss !!
Your bread looks great. I loved your post…funny and detailed! You succeeded with using yeast – great job! Congrats on your first DB challenge!
Hey, your breads look great! Thank goodness your first challenge with us wasn’t baked yeast jello … gross. Anyway, your rolls especially look nice and tender torn in half, just crying for butter. Job well done!
Congrats on your first challenge! Carrying heavy baking ingredients lets you burn calories so you can enjoy your creations! Yippee!
Your bread turned out perfect! and the pictorial post is an added bonus! Super first challenge!
Glad you showed that yeast who is boss!
Nice job and good for you for getting right to it!
xoxo
Gabi
Congratulations and welcome. It lookw from here like you successfully tamed the yeast beast! And thanks for the measuring-cup-in-the-colander tip!
your bread looks great, your slashes on the loaf are so perfect!
I must say, for someone who is fearful of yeast you really came out on top and produced both a stellar loaf and rolls. Great job!
Welcome to the DBers!
Christina ~ She Runs, She Eats
What a success story! From the storm to conquering of yeast … you did it all! Way to go on your first challenge!
This dough looks like it makes a REALLY good loaf. Welcome to DB’s! Nice job.