Those who know me know I’m always up for a good challenge so when the fabulous Natasha of 5 Star Foodie asked if I would like to participate in the new 2011 5 Star Makeover hosted by her and Lazaro of Lazaro Cooks! it took me only a moment to say yes. This month’s challenge – to create our own take on the classic pairing of bacon and eggs. As I often do when planning a menu, I toyed with various ideas. I considered making ravioli with an egg yolk hiding amongst its filling. I thought about an upscale breakfast sandwich or a twist on egg salad. But eventually I had an idea that stuck. I knew I wanted to recreate a pizza I had on my 2008 trip to San Francisco . The crispy gem was topped with prosciutto, cheese, and an egg. Rich and lightly decadent, it was the perfect treat after a long day of sightseeing in cool fall weather.
This Pizza with Egg, Bacon, and Goat Cheese is my version. I start with my favorite crust base and top it with a homemade creamy goat cheese spread, paper-thin slices of tomato, crunchy bacon (home cured and smoked I might add), and a bit of Parmesan cheese. The pizza goes into the oven for a preliminary bake to make for a crispy crust and molten cheese before being topped with an egg and return to the oven just until the white is set. The yolk, still pleasantly liquid runs when cut making a sumptuous sauce for the whole pizza. The result is pretty fantastic and perfect when accompanied by a mixed green salad.
Preheat your oven to 400 degrees F. Coat a baking sheet or pizza pan with cooking spray and spread out the dough on the pan using your hands or a rolling pin. (I like to coat whichever I am using with some of the cooking spray to make it easier to roll out.)
Add the chevre, olive oil, milk, and Tuscan seasoning to a food processor and pulse until the mixture is smooth. Spread over the crust. Top with sliced tomatoes, crumbled bacon, and Parmesan cheese.
Bake for 15 minutes, or until crust is lightly golden and crispy. Crack egg in the center of the pizza and place in the oven for an additional 5 minutes until egg is cooked, but yolk is still soft. To serve, cut slice and serve while hot and yolk is runny.
Thanks again to my wonderful hosts for putting together this great challenge and check out their blogs at the end of the week to see a roundup of what everyone came up with!