April 25, 2014 by BettyCupcakes
It’s pizza Friday! I know it’s been a while since I’ve shared a pizza recipe with you, but this one is worth the wait.
With traditional Southern gravy as the sauce.
*cue the angels singing*
If this feels to crazy to serve for dinner, by all means have it for breakfast. Or brunch. Or lunch. Serve it with a green salad if you want to tone down the hedonism.
I cooked this up for a Saturday night dinner and served it with sautéed greens. We cooked our eggs until they were well done as the wee one was eating with us. This would be truly decadent with firm whites and just gently runny yolks.
When you’re cooking your bacon, make sure you just keep it just the other side of crisp. That way it will finish cooking and crisping up in the oven without getting burned. Also, if your gravy seems a bit thick, add in a tablespoon of milk at a time and whisk constantly until you reach the consistency you want.
Bacon and Egg Pizza
- 3-4 slices of bacon, sliced thinly
- 2 tablespoons all-purpose flour
- 3/4 cup unsweetened almond milk (you can substitute 1%-2% cow’s milk, too)
- 1/8 teaspoon finely ground sea salt
- 1/8 teaspoon coarsely ground black pepper
- 4 large eggs
- 1 frozen or fresh, 12 inch pizza crush (feel free to use homemade- just stretch it into a 12 inch round)
- 1-2 tablespoons freshly chopped parsley, optional
- Preheat oven to 425. Dust a rimmed baking sheet it with a bit of cornmeal to keep the dough from sticking or use a pizza stone.
- Heat a 12 inch stainless steel skillet over medium heat for 5 minutes.
- Add the sliced bacon and fry, stirring frequently, for 5-6 minutes until fat is mostly rendered but bacon is still a bit soft. Remove the pan from the heat.
- Line a plate with paper towels and use a slotted spoon to remove bacon from the pan while keeping the drippings in the pan.
- Return the pan to the heat and add the flour. Cook the flour and bacon fat over medium heat. Using a whisk, stir the flour into the fat until combined and let it cook until just golden, 2-3 minutes. This is your roux for your gravy.
- Turn the heat down to medium low. Add the milk, salt, and pepper to the pan and whisk constantly to incorporate milk into the roux (flour and fat mixture). Continue to stir until gravy has thickened. Once it is reduced enough to coat your spoon, remove the pan from the heat.
- Spread the gravy over the pizza crust, leaving an inch around the edges.
- Crack the four eggs over the pizza, giving one yolk to each quarter of the pizza. (do as I say and not as the pictures show. oops.)
- Sprinkle the bacon evenly over the top.
- Place the pizza in the oven and cook 10-15 minutes, depending on how set you like your eggs. Runny eggs = 10-12 minutes. Hard cooked eggs = 13-15 minutes.
- Sprinkle with a bit of freshly chopped parsley, slice into four pieces, and serve.
How do you like your eggs? Scrambled, fried, not at all?