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 Gruy√®re 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
--------  ------------  --------------------------------
  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.


Description:
  "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."
Source:
  "EatingWell:  March/April 2010"
S(Internet Address):
  "http://www.eatingwell.com/print/15515"
                                    - - - - - - - - - - - - - - - - - - - 
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!


Enjoy!



1 comment:

Chef Jim said...

Had a piece of the leftover today and it held up very nicely!