- Why is the egg hard?
- It was added too early. Eggs only need a few minutes, while the pizza needs more. Add them at the end!
- Is the egg white raw?
- Egg whites set at around 140-150°F. In a hot oven, this happens in moments, making it safe to eat.
Breakfast Pizza with Pancetta and Egg
Inspired by Spaghetti Carbonara and also known as 'Pizza Bismarck'. This is a rich, rustic dish where the egg yolk acts as a creamy sauce over the crispy crust. The challenge is timing: the dough must bake through while keeping the yolk runny. A luxurious take on 'breakfast for dinner'.
Ingredients
10-12
oz
Pizza Dough
2
large
Eggs
3.5
oz
Pancetta (or thick-cut bacon, sliced)
3.5
oz
Low-moisture Mozzarella
2
tbsp
Extra Virgin Olive Oil
1
pinch
Freshly ground black pepper
Shopping List (0)
Equipment Needed
- Baking sheet or Pizza stone
- Small bowls (for cracking eggs)
- Pizza cutter
Allergen Information
Wheat
Egg
Milk
Instructions
1
✓
Preheat your oven to max (450-480°F). Roll out the dough, leaving a thicker rim to hold the eggs.
Tip: The thicker crust acts as a dam, preventing the egg whites from running off.
2
✓
Brush lightly with olive oil, sprinkle with mozzarella and the thin slices of pancetta.
Tip: The fat from the pancetta will render out and season the crust.
3
✓
Bake for about 8-10 minutes until the crust is nearly done and the cheese is melted.
Tip: Par-baking ensures the crust is crispy underneath the egg.
4
✓
Remove the pizza and carefully crack two eggs into the center (or wherever you like).
Tip: Crack eggs into a small bowl first, then slide them onto the pizza to avoid shells and spills.
5
✓
Return to the oven for another 3-4 minutes. Watch closely: remove as soon as whites are opaque but yolks are still jiggly.
Tip: The goal is set whites with a runny yolk.
6
✓
Immediately season generously with fresh black pepper and serve. Dip the crust in the yolk!
Tip: The pepper cuts through the richness of the egg and bacon.
Recipe FAQ
Ingredients
- 10-12 oz Pizza Dough
- 2 large Eggs
- 3.5 oz Pancetta (or thick-cut bacon, sliced)
- 3.5 oz Low-moisture Mozzarella
- 2 tbsp Extra Virgin Olive Oil
- 1 pinch Freshly ground black pepper