BREAKFAST PIZZA
Makes 6 servings
From "New Essentials" from America's Test Kitchen.
3 tablespoons extra-virgin olive
oil, plus extra for drizzling 6 slices bacon
2 cups mozzarella cheese,
shredded
½ cup Parmesan cheese, grated ½ cup small-curd cottage
cheese
¼ teaspoon dried oregano Salt and pepper
Pinch cayenne pepper
1 pound store-bought pizza
dough, room temperature 6 large eggs
2 scallions, sliced thin 2 tablespoons minced fresh chives
Adjust oven rack to lowest position and heat oven to 500 degrees. Grease rimmed baking sheet with 1 tablespoon oil.
Cook bacon in 12-inch skillet over medium heat until crisp,
7 to 9 minutes. Transfer to paper-towel-lined plate; when cool enough to handle, crumble bacon. Combine mozzarella and Parmesan in bowl; set aside. Combine cottage cheese, oregano, ¼ teaspoon pepper, cayenne, and 1 tablespoon oil in separate bowl; set aside.
Sprinkle counter lightly with flour. Roll dough into 15-by11-inch rectangle with rolling pin, pulling on corners to help make distinct rectangle. Transfer dough to prepared sheet and press to edges of sheet. Brush edges of dough with remaining 1 tablespoon oil. Bake dough until top appears dry and bottom is just beginning to brown, about 5 minutes.
Remove crust from oven and, using spatula, 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 ½-inch border. Create two rows of three small wells in cheese, each about 3 inches in diameter (six
wells total). Crack one egg into each well, season each egg with salt and pepper.
Return pizza to oven and bake until crust is light golden around edges and eggs are just set, nine to 10 minutes for slightly runny yolks or 11 to 12 minutes for soft-cooked yolks, rotating sheet halfway through baking.
Transfer pan to wire rack and let pizza cool for 5 minutes. Transfer pizza to cutting board. Sprinkle with scallions and chives and drizzle with extra oil. Slice and serve.
VARIATION
• Chorizo and Manchego Breakfast Pizza
Substitute 6 ounces chorizo sausage, halved lengthwise and cut into ½-inch slices, for bacon and 1 cup shredded Manchego cheese for Parmesan. Cook chorizo in 12-inch skillet over medium heat until lightly browned, 7 to 9 minutes. Let cool completely before proceeding.
PER SERVING: 492 calories, 26 g protein, 36 g carbohydrates, 2 g fiber, 1 g sugar,
28 g fat (10 g saturated), 248 mg cholesterol, 1,190 mg sodium Breakfast pizza