Saturday, February 19, 2011
BACON, EGG & ASPARAGUS PIZZA
Feeling lazy today, mired in business paperwork, not really looking to cook something complicated I opted for a pizza using the Trader Joe's Ciabatta Flat Bread I had in the freezer. Stumbled across this recipe while downloading other Mediterranean Recipes for clients from Eating Well's website.
So besides subbing in the flat bread for the dough I decided Gruyère would be interesting in place of cheddar!
If I were to use dough in the future, I'd probably stretch it to fit the sheet pan and make the edges push up the sides to help contain the egg. I also heated the bread for 3 minutes before adding the toppings.
* Exported from MasterCook *
Bacon, Egg & Asparagus Pizza
Serving Size : 6 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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1 pound prepared pizza dough -- preferably whole-wheat
2 strips bacon
3/4 cup sliced shallots
1 pound asparagus -- trimmed, cut into 2-inch pieces
4 large eggs
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup shredded extra-sharp Cheddar
Preheat oven to 500°F. Coat a large rimmed baking sheet with cooking spray.
Roll out dough on a lightly floured surface to about the size of the baking sheet (see Tip). Transfer to the baking sheet. Bake until crisped on the bottom, about 8 minutes.
Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp. Drain on a paper towel. Add shallots to the pan and cook, stirring often, until beginning to brown, about 2 minutes. Add asparagus and cook, stirring, until beginning to soften, 2 to 3 minutes more.
Spread the vegetables over the crust and crumble bacon on top. Whisk eggs, salt and pepper in a medium bowl until combined; slowly pour over the vegetables, trying not to let any run off the crust. Sprinkle the pizza with cheese. Bake until the eggs are set and the cheese is melted, 8 to 10 minutes.
"This pizza, topped with bacon, eggs and asparagus, was inspired by a wood-fired-oven pizza served at the Montpelier, Vermont, farmers' market. Serve with: Mixed green salad."
"EatingWell: March/April 2010"
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We enjoyed it with a green salad. We spent a good amount of time discussing the variations that could be concocted. It's a versatile as a frittata!