Name: Pizza Bianco with Bacon and Eggs
Yield: Serves 3 (if there are only 2 of you, you’ll have no problem polishing it off.)
Ingredients: Chopped fresh parsley or arugula/rocket (optional); Olive oil; 1 disk Pizza Dough; 3 large eggs, each in a ramekin; 8 ounces/225 grams bacon, cut into strips or ¼-inch/6-millimeter lardons, cooked until tender and lightly browned, drained, and cooled; 1 cup/150 grams grated mozzarella; Kosher salt; Parmigiano-Reggiano

Preparation info

Serves
3
(if there are only 2 of you, you’ll have no problem polishing it off.)

Difficulty
Easy

Appears in

Ruhlman's Twenty

By Michael Ruhlman

Published 2011

About

When creating a pizza (or any dish for that matter), think of ingredients that go well together in other circumstances. Is there any pairing more entrenched in American cuisine than bacon and eggs? They are great for breakfast, but I will wager that they are even better when served on a pizza. Eggs and bacon—with melted cheese? To quote Emeril, “oh, yeah, babe.” And the crust makes a handy tool for swiping up the yolk that spills onto the plate. The bacon and egg pizza should be a standard