Wednesday, May 14, 2014

Pizza with Ramps, Eggs, and Bacon

I guess I'm on kind of an egg kick this spring. This is easy and delicious (even my six-year-old liked it!). You can really taste the flavor of the ramps alongside the bacon and egg, and the eggs come out just right with the yolks still gooey.

1 14-inch pizza crust
Olive oil
3 ounces shredded mozzarella
3 ounces ramps (1 small bunch), roots trimmed off and remainder thinly sliced (including leaves)
3 slices cooked bacon, diced
4 eggs (up to 6 if desired)
Salt and pepper to taste

Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.

Spread the mozzarella over the crust, then spread the ramps and bacon over the cheese. Bake for 12 minutes.

Ready to go in the oven for the first round
Remove the pizza from the oven (leave the oven on). Carefully crack each egg onto the pizza, then carefully put the pizza back in the oven for another 4-6 minutes. You want the whites to be fully set but the yolks to still be gooey (not totally runny).

Serve hot, and slice with care.

Serves 3-4.

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