I made an Egg & Potato pizza for our Pizza Cook-Off. I’ve seen pizzas with eggs on them on a few different cooking shows & decided to add egg to the pizza. I wasn’t sure how it would come out, having never done it before…but the worst that could happen was we would have to throw it in the trash…so we gave it a try. The ingredients were unexpected by our guests, but came together perfectly for a surprisingly delicious pizza! Here is my recipe…
Egg with Potato, Onion & Shallot Pizza
- 1 lb pizza dough, set the dough out to rise at room temperature for a few hours.
- 6 small yukon gold potatoes, sliced thinly
- 1 small sweet onion, diced
- 2 shallots, diced
- 3/4 lbs diced pancetta
- 1 lb bacon sliced
- 1/2 c shredded Fontina Cheese
- 1/2 c shredded Asiago Cheese
- Roasted Garlic
- Salt, Pepper, Dried Basil, Olive Oil
Preheat oven to 475 degrees. I sauteed the sliced bacon, then placed the cooked bacon on a paper towel lined plate. I dumped the grease out. I sauteed the diced pancetta next, placed the cooked pancetta with the bacon. Reserved the pancetta grease in the pan. Next I put the onions & shallots in the reserved grease, cooked for about 2 minutes. Add potatoes to the onion & shallot mix, cook in batches if you need to depending on pan size until potatoes are just starting to soften. Put the potato mixture on a paper towel lined plate.
Put some olive oil in a small bowl, add some chopped roasted garlic, salt, pepper & dried basil…about a sprinkle of each. Mix the oil. Add a little olive oil onto a cookie sheet, spread out in the pan. Place the dough on top of the pan. Slowly & carefully spread the dough out until it is spread into a rectangle. Using a pastry or grill brush, brush the seasoned oil all over the dough.
Next top with the potato mixture, in one layer spread over the pizza. Sprinkle the pancetta & bacon onto the pizza. Top with both of the shredded cheeses.
Crack the eggs one at a time & place on pizza. Evenly spaced. Bake for 12 minutes. Check egg for desired doneness. Cut & enjoy!