Pizza Blanco with Bacon and Eggs

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Serves 2-3
Credit: Michael Ruhlman
Originally from November 2013

Making homemade pizza is a really nice experience. It’s easy, it’s fast enough, and it’s really hands-on. It’s a fun activity to share with other people, and, not to mention, it’s delicious! This pizza keeps things simple and emits the sauce completely (pizza BLANCO). It’s almost like a breakfast pizza, with the bacon and eggs, but it’s a little heavy for breakfast in my opinion.

Anyway, funny story: I accidentally quadroupled the pizza dough recipe instead of doubling it for my family of four (don’t even ask how that happened) and, because I didn’t want to waste the extra dough and had extra toppings, I made four pizzas. For four people. And these were no “personal” pizzas, my friend. These pizzas were each too big to put on an individual serving plate; therefore each person ate off of a separate cutting board. And the sad thing is, each of us was pretty close to finishing our portions. I’ve probably said this a million times, but the Rich family eats abnormal, king -sized portions.


-½ recipe pizza dough (the recipe is posted on my blog, go check it out!)
-olive oil
-kosher salt
-1 cup grated mozzarella
-8 ounces bacon, cut into strips, cooked until tender and lightly browned, drained, and cooled
-3 large eggs, each in a ramekin
-Chopped fresh parsley or arugula (optional)

Preheat the oven to 450 F.

Roll out the dough on a clean, floured, flat surface until the desired size. I suggest getting it as thin as possible (it will puff up anyway). Let the dough rest occasionally if it is really difficult to roll. Transfer the dough to a baking sheet (rimless, if possible) or pizza pan. If you cook the pizza on a stone, transfer it to parchment/ baking paper (I’ve never had a stone and my pizza has always turned out fine, so don’t sweat it if you don’t have one).

Rub the dough all over with olive oil and sprinkle with salt. Scatter the mozzarella on the surface, leaving a 1-inch border around the edges for a crust. Roll the edges for a heartier crust, if desired. Scatter bacon evenly over top.

Bake until pizza is two-thirds done, 15 to 20 minutes (the cheese should be melted and beginning to brown). Remove the pizza from oven, or pull the pan out if you can get complete access to the pizza. Using a ladle or a large spoon, press an indentation into each third of the pizza (I made smaller, thicker pizzas so I only used one egg per pizza; whatever you want works) and carefully pour 1 egg into each indentation. Give the pizza a generous sprinkling of Parmigiano Reggiano and bake until the egg whites are set but the yolks remain fluid, 7 to 10 minutes (keep a close eye on them). Don’t be paranoid like I was: if it’s a little squiggly and runny, that’s okay– I was too careful and ended up over cooking the egg, which completely ruins the point of a runny egg yolk).

Remove the pizza from oven and garnish with parsley, if using. Cut the pizza into thirds.

Happy dining!!


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