Friday is traditionally pizza night – but that doesn’t necessarily mean take-out. Start with good quality pitas, naan, other flatbreads or even, yes pizza dough – and make your own. Personal-sized bacon and egg pizzas will be a hit, particularly if you let the yolk ooze out onto your plate. A big green salad or Caesar will round out your easy Friday night breakfast for dinner.
Bacon & Egg Pizza
store-bought naan, pitas or other flatbread, or pizza dough
1 small jar tomato paste
cooked, crumbled bacon (a slice or two per individual pizzas)
thinly sliced purple onion
baby spinach (a handful per pizza)
grated mozzarella, aged Gouda or other meltable cheese
eggs (one per pizza)
Preheat the oven to 450˚F and if you’re using raw pizza dough, roll it out thin on a heavy baking sheet scattered with cornmeal. Otherwise, arrange flatbreads on a sheet or sheets however they fit.
Spread each thinly with tomato paste and scatter with bacon, purple onion, spinach and cheese; leave a slight space in the middle of each, and break an egg onto the top of each pizza. Bake for 15-20 minutes, or until the cheese is melted and golden and the egg is just set.
Cut into wedges or strips to serve. Serves as many as you want to.