Inspired by the version made by Pizzeria Prego, Mack and I decided to try our hand at making a breakfast pizza, customizing it to our tastes.
Using a Giada de Laurentiis pizza dough recipe from the March 2007 edition of Bon Appetit, we had to wait an hour for the dough to rise. That gave us more than enough time to prepare our toppings – shredding mozzarella cheese, dicing tomatoes, slicing mushrooms, microwaving bacon, and scrambling eggs.
After kneading and forming the dough into a circle (okay, it turned out more like a heart), we piled on our toppings. We waited the recommended fifteen minutes, and took out our creation. It wasn’t bad, but for next time, I’d make sure the bacon was extra crispy (there is no opportunity for it to crisp up under the layers of additions), undercook the eggs slightly (they, on the other hand, would continue to cook in the oven), and to add the basil after the pizza is out of the oven. Cheddar would have also been a better cheese to pair with the smoky bacon.
In the end, though the idea of a breakfast pizza makes a great and unusual dinner (or brunch) dish, the execution never seems to do the individual items justice – this is one example where the sum isn’t greater than the parts.