Bacon, Egg, and Potato Pizza

Breakfast for dinner on a pizza? This pie combines bacon, eggs, and potatoes with 2 kinds of cheese for a sensational savory breakfast pizza served any time of day.

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If the internet is primarily a place to look at pictures of cats, then Instagram is the neighborhood with the zoning laws that allow backyard chickens. On my IG feed I watch a lot of videos of chickens--chickens strutting their stuff with brilliant plumage. Chickens taking baths in dust. A flock of chickens chasing after treats. My IG feed is delightful thanks to the chicken videos by Kris of Attainable Sustainable, Lisa of Fresh Eggs Daily, and Kathy of The Chicken Chick.

For the Basset Hound lovers out there (you know you're in this crowd, what's not to love if you're not the one washing dried drool off the walls?) I try and give back to the IG community with a video of the flying ears of Robert Barker walking on a windy day [turn off the sound].

Thanks to my local egg providers and IRL chicken-owning friend I've learned that egg production diminishes when it's cold out and days are shorter, and picks back up as we near Spring. This time of year, I bide my time, hoarding the local eggs I do have and using them when necessary. I don't go crazy throwing eggs on everything. There's a time and a place to throw eggs on everything.

Like today, and like this pizza.

I made this after my friend Tracey gave me eggs from her girls. Her chicken girls, not her daughter. The girls had recently begun laying, and the eggs were, say, junior high size. Training bra eggs. I thought they'd be perfect for a pizza. I had a couple of boiled potatoes left from a potato salad using the CSA (Community Supported Agriculture) farm share bounty, so I figured eggs + potatoes . . . might as well add bacon. I usually keep cooked bacon in the freezer, one of the ways to have a variety of toppings easily accessible that I outline in my Pizza Primer, so it seemed like a good idea to combine them in a breakfast for dinner pizza.

A closeup to see how the eggs are sitting on top of the cheese, spread out so they cook faster.

When I made my Country Ham, Asparagus, Leek, and Egg Pizza I had trouble getting the eggs sufficiently cooked. I ended up popping the pizza under the broiler to set the eggs and that made the crust . . . well all charred like burnt toast. Now, my mom would always eat the burned toast in our household and I grew up thinking it's the type of selfless act that mothers were supposed to do. The problem, when I became a mom, was that I don't care for burnt toast. Turns out that my mom likes it that way, having grown up toasting bread in a wood-fired kitchen stove. I digress, back to pizza. I decided that smaller eggs surfing atop a wave of shredded cheese, plus a screamin' hot grill, would be the ticket to cooked-eggs-yet-uncharred-crust on a pizza. Tragically, I'd insufficiently tightened the knob on my tank and was out of propane, but my neighbor shared his grill and I was able to confirm my hunch.

Bacon, Egg, and Potato Pizza

Ingredients

• 1 pound pizza dough of your choice (some ideas in my Visual Pizza Recipe Index)
• olive oil for brushing the parchment paper and crust
• 2 Tablespoons mascarpone cheese
• 1 cup thinly sliced cooked potato (from 1 to 2 potatoes, boiled until tender)
• ⅓ cup crumbled cooked bacon
• 1+½ cups shredded cheddar cheese (colby jack would work just fine)
• 3 to 4 small/medium eggs

Instructions

1. Use a pizza stone for best results. The cost is worth it if you think about how much you spend on pizza delivery. Preheat grill or oven to 500 degrees Fahrenheit. I preheat my grill with all burners on high for at least 10 to 15 minutes (the stone is preheating as well) and do not turn the burners off until the pizza is about done.
2. Stretch the dough on an oiled piece of parchment paper (again, for best results, and worth the cost). Brush dough with olive oil, then spread mascarpone cheese across crust in a thin layer.
3. Top with potato slices and bacon in an even layer. Cover with shredded cheese.
4. Carefully crack eggs near the center of the pizza. I can control where the eggs go about as easily as I can control what the kids choose to wear to school in the winter.
5. Bake in screamin' hot grill (or preheated oven) for 5 to 8 minutes until top of eggs is set and cheese is melted. Turn off grill, tighten the knob on the propane tank, and remove to a cooling rack for a few minutes before slicing.

For more recipes using potatoes, please see my Potato Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks eating seasonally and wanting breakfast for dinner, or pizza for breakfast. Speaking of pizza, I've got a Visual Pizza Recipe Index since visual recipe indices are apparently my thing. Follow me on Pinterest for more pizza recipes, follow me on Facebook for more articles about eating locally and seasonally, and follow me on IG for what's in front of my face each day. Want to know How to Use This Blog?