Let me begin by admitting that pizza is my desert-island food. I could eat it every day. But lets be clear, not that doughy, sorry excuse, Chicago-style, and definitely not with pineapple. Otherwise I’m smitten with that brilliant pie of my ancestors. So when I saw this New York Times Magazine recipe (adapted from the Big Sur Bakery in California), I jumped at the chance to make it for a crowd. The verdict: fantastico!
Hint: Save time and buy dough at your favorite pizzeria, then dress and bake.
Here’s the recipe:
6 strips bacon
½ cup grated Parmesan
2 cups grated mozzarella
6 large eggs
Freshly ground black pepper
2 tablespoons minced
2 tablespoons minced chives
2 scallions, thinly sliced
1 shallot, minced.
1. Preheat the oven (and pizza stone, if you have one) to 500 degrees.
2. Fry the bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop.
3. Dip your hands and a ball of dough into the flour. On a lightly floured countertop, pat the dough into a disc with your fingertips, then drape the dough over your fists and carefully stretch it from beneath to form a 12-inch circle.
4. Generously dust the surface of a large sheet pan with flour and place the stretched dough on it. Sprinkle the dough with half of the Parmesan, mozzarella and bacon. Crack 3 eggs over the top and season with salt and pepper.
5. Shake to make sure the dough is not sticking. Carefully lift any sections that are sticking and sprinkle a bit more flour underneath. (If using a stone, slide the pizza directly on in one quick forward-and-back motion.) Bake for 8 to 10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, transfer the pizza to a cutting board. Sprinkle half of the parsley, chives, scallions and shallot on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way. Makes 2 (12-inch) pizzas. Adapted from The New York Times Magazine, adapted from Big Sur Bakery.