The recipe as written calls for doing it in a baking pan, but we have a pizza stone and decided to use that instead. This also meant some changes to timing; as written, the original recipe calls for pre-browning the crust, then removing it from the oven, adding the toppings, and cooking it again.
Pictures to come once I find them. I'd swear that we photographed it...
- 1 tbsp olive oil
- 6 slices bacon, cooked until just crisp
- 2 C shredded mozarella cheese
- ½ C fresh grated parmesan
- ½ C small-curd cottage cheese
- ¼ tsp dried oregano
- salt, pepper, and cayenne
- 1 lb pizza dough
- 6 large eggs
- 2 scallions, sliced thin
- 2 tbsp minced fresh chives
- Preheat oven to 500°F with pizza stone inside.
- Prepare toppings:
- Cook bacon until just crisp and crumble into a bowl.
- Mix mozarella and parmesan in another bowl.
- In a third bowl, combine cottage cheese, oregano, a pinch of cayenne, ¼ tsp ground black pepper, and olive oil.
- Roll out dough. Transfer to pizza peel.
- Spread with cottage cheese mixture. Sprinkle bacon evenly over top.
- Sprinkle mozarella mix evenly, then make six wells, one for each egg. Arrange them as you see fit for the shape of your pizza -- for a round pizza, 5-6 wells surrounding a central one works well. Season with salt and pepper, but do not add the eggs yet or they will go everywhere when you transfer to the pizza stone.
- Open the oven, transfer the pizza to the pizza stone, then crack an egg into each well.
- Cook until the crust is browned and the eggs are set to your taste, 10-15 minutes.
- Remove, let cool, sprinkle with scallions and chives, slice, and eat.