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.
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Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice