We’ve got a very good pizza dough recipe down and use it fairly regularly. It’s easy to make and let’s face it, nothing’s better than a good homemade pizza. Often it’s just a simple pizza with red sauce or a white pizza heavy on cheese or garlic. We were looking for something a little different the other night, however. This pizza certainly qualifies I think.
Before I do anything else I always turn the oven on when I’m making a pizza. 450 degrees, maybe even 500. You want it good and rocket hot when the pizza goes in. Not just barely up to temperature. I made my usual dough, making a double batch so we’d have some left over. Having some extra dough in the fridge is like having money in the bank. We added a little bit of seasoning to the dough this time. Onion powder, pepper, garlic powder, basil, oregano, and marjoram. Not a ton but enough to give the dough a little bit of color. I suppose that makes this a new dough, then, given its added qualities. That’s the nice thing about the basic pizza dough. You can take it just about anywhere given some different herbs and spices. It’s incredibly versatile.
As much as I like a pizza on a pizza stone I’ve been making larger square-ish or amoeboid shaped pizzas on a cookie sheet of late. Not sure why it’s just the direction I’ve been heading. I know a pizza stone makes a great crust but I’m hungry and most stones are small. I need a big pizza and I’m too impatient to wait for two smaller ones to cook out.
So I got out my largest cookie sheet and spread the dough out until it was pretty much stretched to the very ends. Nice! This certainly wasn’t going to be a pizza with red sauce so I brushed the whole thing with a little bit of olive oil. I dusted the olive oil painted pizza with a bit of garlic powder and a nice crackling of freshly ground pepper.
I had to figure out what kind of cheese would work best with this pizza. While I was mulling that over in my head I cut some asparagus in half and steamed the top parts for a just a few minutes. I under-steamed it compared to how I would normally cook it, given that it was still going to be subjected to a 450 degree oven. As that was cooking I fried up five strips of the nicest artisanal bacon you’ve ever seen. Pink and nicely smoked it was also peppered around the edge. I’ve never had peppered bacon before. I can highly recommend it. I also under-cooked the bacon (only slightly), let it drain on a few sheets of paper towel, and then crumbled it into tiny bits.
For the cheese I ended up grating myself some Pepper Jack, some aged cheddar, and some four cheese blend stuff that’s already shredded in a bag from the store. I laid on a pretty thick layer. You can’t go wrong with cheese. Given that there’s not really a sauce on this pizza you’ve to do something. An excess of cheese seemed like the right thing to do.
I layered the asparagus and bacon on top of cheese and used every bit of it. Looks quite nice if you ask me. I sprinkled a bit of salt, some basil, and some red pepper flake on top. The last bit is the egg. You could try just cracking some eggs on the top but I fear how that might cook in an oven. I fear that could get messy coming out. I beat three eggs with a tiny bit of olive oil, salt, and pepper. I gave them a good solid whisking for a minute or two and gently poured the mixture over the top of the pizza. I’d tried to stay a little bit away from the edge for fear that it would dribble over and make a mess in my oven.
I gave it eight minutes initially in the oven and that proved not quite enough. It took an extra three minutes until things got slightly brown around the edges and the cheese and eggs really started to look properly done.
We took it out of the oven and opted to give it a few minutes to cool off. It was delicious and something I’ve certainly never tried before. I’d definitely make it again. If you’re like me and you love bacon (who doesn’t??) I’d probably add another slice just because.
For a decently sized pizza you’ll need the following:
Dough Recipe – original recipe here.
- 3 Cups AP Flour
- 1 Cup Hot (120-130 Degrees F) Water
- 1 Packet or 2 1/4 Teaspoons Yeast
- A Pinch of Sugar
- 3/4 Teaspoons Salt
- 2 Tablespoons Olive Oil
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Dried Basil
- 1/2 Teaspoon Dried Marjoram
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Oregano
- 1 Cup Pepper Jack Cheese – Shredded (Approximate)
- 1/2 Cup Aged Cheddar Cheese – Shredded (Approximate)
- 1/2 Cup 4 Cheese Blend Pre-Shredded Cheese (Approximate)
- 1 Bunch of Asparagus – Steamed (Steam Top Half and Then Cut Into Thirds)
- 6 Slices of Bacon – Fried, Drained, Then Crumbled
- Freshly Ground Pepper and Salt to Taste
- 1 Shallot Diced Fine (Optional but TASTY!)
- 1 Teaspoon Red Pepper Flake
- 3 Eggs Beaten with 1/2 Teaspoon Olive Oil and Pinch Of Salt and Pepper