And I said, “What about breakfast at Tiffany’s?” She said, “I’d rather you … fired up the Morso Forno!”
All this sun has got us eating alfresco whenever we can. So, to help you cater for every meal in the garden, here’s a great breakfast recipe for the weekend. Fire up that pizza oven and enjoy!
THE ULTIMATE BREAKFAST PIZZA RECIPE
This pizza was born to be made on a Saturday morning. Hungry for eggs and bacon? This pizza ticks all the boxes! A classic pizza base sprinkled it with parmesan and topped with mozzarella, bacon pieces and three fresh eggs. Seasoned with fresh herbs, salt, and pepper, and baked it until the egg yolks are set but still soft. You’re already setting the table aren’t you?
Makes: 2 pizzas (serves 2 to 4)
• Bread flour, for dusting
• 6 bacon strips
• 1 quantity pizza dough (we recommend this recipe), shaped into 2 balls and refrigerated overnight
• ½ cup grated Parmesan
• 2 cups grated mozzarella
• 6 eggs
• Freshly ground black pepper
• 2 tablespoons finely chopped flat-leaf parsley
• 2 tablespoons finely chopped chives
• 2 whole spring onions, trimmed and thinly sliced
• 1 shallot, finely chopped
An hour before baking the pizzas, take the pizza dough out of the refrigerator and leave it in a warm area till you’re ready to use.
To make the pizza:
Preheat the pizza oven to around 450°F.
Generously dust the surface of a pizza peel (a flat wooden or metal shovel with a long handle) with bread flour.
Heat a large sauté pan over medium-high heat, add the bacon strips, and pan-fry until crisp. Put the bacon on a plate lined with paper towels, let it cool, and then chop it into bite-size pieces.
Lightly dust a work surface with bread flour. Working with one ball of pizza dough, dip your hands and the dough in the bread flour to make them less sticky, and pat the dough down into a disk shape with the tips of your fingers. Once the disk is large enough, drape the dough over your fists and carefully start stretching and expanding the dough from underneath to form a round that is 10 to 12 inches in diameter. (If you’re feeling lucky, try tossing the dough over your head in a circular motion to stretch it.)
Place the dough on the prepared peel.
Sprinkle it with half of the Parmesan, mozzarella, and bacon, and crack 3 eggs over the top. Season with salt and pepper to taste.
Before you put the pizza in the oven, do the “stick test”: shake the peel slightly to make sure the pizza is not sticking (if it is, carefully lift the section that is sticking and sprinkle a bit more flour underneath).
Slide the pizza directly onto the baking stone and bake it for 8 to 12 minutes, checking it after 5 minutes and rotating it if necessary to ensure that it’s baking evenly.
When the crust is golden, the cheese is melted, and the egg yolks are cooked to medium, use the peel to remove the pizza from the oven and transfer it to a cutting board.
Let it cool for 2 minutes and sprinkle with half of the parsley, chives, scallions, and shallots.
Slice and serve immediately.
Prepare your second pizza the same way.