This week, the second week in January 2011 is National Pizza Week. Having pizza week in January makes sense because three out of the top 10 weeks of pizza consumption occur this month. With more pizza being consumed Super Bowl week than any other week of the year.
I have been interested in trying eggs on my pizza for awhile now. Since I have yet to find a restaurant near my Chicago neighborhood that makes a version of Pizza alla Bismark I did some searching online for a recipe. Smitten Kitchen’s breakfast pizza was my inspiration. As my pictures show my recipe varied and due to the lack of a stand mixer my crust was a bit more rustic, but still delicious.
Smitten Kitchen’s recipe is great because it is easy to vary the ingredients used. Once the crust is made any of your favorite meats, cheeses and veggies can be added. I used bacon, green and red peppers, cheddar cheese and Safest Choice™ pasteurized shell eggs for my toppings. If you want your eggs to be slightly runny, bake pizza for 5 minutes before cracking the eggs on top. When using Safest Choice™ eggs it is safe to consume the eggs undercooked.