Pancetta and Egg Breakfast Pizza with Parmesan Gravy
Serves 4 (serving size: 2 wedges)
Ann Taylor Pittman
What a fun twist on the standard toast or biscuits with gravy and eggs! Pancetta is wonderful here; it’s salty with a nutty sweetness, plus, it’s leaner than bacon. But if you’d rather use bacon, go for it—just discard all but about 1 1/2 teaspoons of the drippings.
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500°F (leave stone in oven as it heats).
Cook pancetta in a medium nonstick skillet over medium heat 5 minutes or until crisp, stirring occasionally. Remove pancetta from pan with a slotted spoon, reserving drippings. Add garlic to drippings in pan; cook 1 minute, stirring constantly. Add our; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly with a whisk; cook 2 minutes or until thick, stirring frequently. Remove from heat; add cheese, stirring until cheese melts.
Roll White Wheat Pizza Dough into a 13-inch circle on a lightly floured sheet of parchment paper, shaking occasionally to make sure dough does not stick. Spread gravy over dough, leaving a 1/2-inch border. Place parchment paper and dough on preheated stone. Bake at 500°F for 7 minutes or until bottom of crust hardens. While crust bakes, crack each egg into a ramekin or custard cup. Once bottom has crisped, pull oven rack out so pizza is easily accessible. Pour each egg onto pizza. Return to oven, and bake an additional 6 minutes (set whites, runny yolks), or until desired degree of doneness. Sprinkle eggs evenly with salt. Sprinkle pizza with pancetta and parsley. Cut into8 wedges.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice