Small-batch, gourmet baked goods made fresh to order
January 22, 2018
One of our favorite resources for finding new recipes to try and modify is America’s Test Kitchen (ATK). ATK is actually a conglomeration of three recipe testers and developers in one: ATK, Cook’s Illustrated, and Cook’s Country. It is very rare for us not to be pleased with what comes to the table after making an ATK recipe. One that we have come to love is Cook’s Country’s recipe for Breakfast Pizza. Breakfast pizza sounds very strange, I know. But, I promise, you will not be sorry for trying this recipe.
The first time I made this, I was a little nervous about cracking eggs onto a pizza and then baking it in the oven. Would the eggs cook properly? Would the pizza taste weird? Would the pizza burn before the eggs were cooked through? However, it isn’t as difficult as I thought and everything came out perfect and very tasty.
I do have a couple of tips for adding the eggs to the pizza:
For dropping the raw eggs onto the pizza, first, crack each egg into small bowls. You can do this one at a time using one bowl so you don’t end up with a sink full of dirty dishes or you can use six small bowls.
Using the back of a spoon, rock back and forth or in a circle to form six wells in the cheese layer. You will end up having what looks like a crater. The walls of the crater will keep the egg from running all over the pizza.
Slowly and carefully pour each egg into its well. If some of the egg white overflows its well or drips, don’t worry about it, it will still taste great.
Below is a video of me pouring eggs into the wells.
This recipe is great for breakfast, brunch, or dinner. You can serve this with a nice fruit salad for breakfast or lunch or with a greens salad for dinner.
This recipe is actually very easy but a great way to impress your family and guests. You may have to encourage them to be a bit adventurous but they will not regret it.
Adjust oven rack to lowest position and preheat your oven to 500 degrees.
Brush 1 tablespoon oil all over a baking sheet/jelly roll pan.
Cook bacon until crispy. Let cook and then crumble into small pieces (not bacon dust but small pieces).
Combine mozzarella and Parmesan in bowl.
Mix cottage cheese, oregano, 1/4 teaspoon pepper, cayenne, and 1 tablespoon oil in another bowl.
If you make your own pizza dough or bought a ball of dough, allow the dough to come to room temperature (about an hour if refrigerated). This makes rolling it into shape much easier. press and roll dough into 15 by 11-inch rectangle on lightly floured counter, pulling on corners to help make distinct rectangle. Then, transfer the dough to the prepared baking sheet. If you bought a tube of pizza dough (like I did this time) it is already in a rectangle shape when rolled out so it only needs encouraging to stretch to the shape of the pan. You can do this in the pan without having to flour your work bench. Brush edges of dough with remaining 1 tablespoon oil.
Bake dough until top appears dry and bottom is just beginning to brown, about 3-5 minutes.
Remove crust from oven and, using spatula or other utensil (not your fingers), press down on any air bubbles.
Spread cottage cheese mixture evenly over top, leaving 1-inch border around edges.
Sprinkle bacon evenly over cottage cheese mixture.
Sprinkle mozzarella mixture evenly over pizza, leaving 1/2-inch border.
Create 2 rows of 3 evenly spaced small wells in cheese, each about 3 inches in diameter (6 wells total).
Crack 1 egg into a small bowl and then pour the egg carefully into one of the 6 wells. Continue to do this until all 6 wells are holding one egg.
Season each egg with a little salt and pepper.
Return pizza to oven and bake until crust is light golden around edges and eggs are just set, 9 to 10 minutes for slightly runny yolks or 11 to 12 minutes for soft-cooked yolks. Rotate sheet halfway through baking for even cooking.
Transfer the pizza to wire rack or wooden cutting board and let cool for 5 minutes. Sprinkle with scallions and chives, slice and serve. The original recipe also called for drizzling a bit more oil on the pizza. We didn’t but if that is something you enjoy, you may want to try it.