I miss the Los Angeles weekends!
Friends were coming over for lunch, so we wanted to get the wood-fired pizza oven started early. But at a certain point early that day, when we were still in our bathrobes, I had this idea. The oven was hot, we were hungry, we had fresh eggs from our chickens, and the pizza dough was already made. So the thought of a breakfast pizza materialized.
The concept is simple and inspired: eggs and bacon—in this case, pancetta—but on a tomato-and-cheese pizza. It was so delicious.
It’s so much fun to crack that egg over the pizza and let the heat of the oven cook it. And it works just as well in a kitchen oven. So the next time that special weekend rolls around, skip the same-old breakfast, and try this variation. I’m salivating just thinking about it again!