Bacon and egg pizza

This pizza, as you might expect, is great if you have any leftovers for breakfast. The problem is trying not to finish the whole thing for dinner!

Use the best bacon and tomatoes that you can here and you will really notice the difference. I get nice smoked bacon from a local producer when I can, and keep it in the freezer just for pizza.

Ingredients

• Pizza sauce
• Mozzarella
• Quarter of a brown onion, thinly sliced
• 2 Rashers of bacon, cut into large strips
• 1 Tomato, thinly sliced
• 1 Egg
• Salt and pepper

Method

1. Prepare your pizza base according to your pizza recipe of choice. Place the base on a floured peel. Spoon over a thin layer of sauce and scatter with just a little shredded mozzarella.
2. Scatter the onion over the pizza first, and then add slices of tomato leaving plenty of room between each slice.
3. Add the bacon pieces in a generous layer over the pizza.
4. Slide the pizza into your preheated oven.
5. While the pizza starts to cook, crack the egg into a cup and add a pinch of salt. Whisk quickly with a fork, just enough to break up the yolk and mix with the white a little.
6. After the pizza has cooked for 5 minutes, remove it from the oven and carefully spoon the egg mixture in blobs over the pizza. Try to avoid going too close to the edge to avoid overflows. Look for dips in the toppings and try to fill these with egg.
7. Return the oven and continue cooking until the crust is golden brown.
8. Sprinkle with freshly cracked black pepper and serve!

NOTE: As an alternative, you could crack whole eggs onto the pizza. Just be careful as it’s surprisingly easy to lose the whole egg when returning to the oven!