Friday, November 1, 2013

Arugula, Goat Cheese & Mushroom Breakfast Pizza

I have a tendency to be drawn to slightly unhealthy recipes, and this would be a prime example. I’m such a sucker.  It’s a good thing I make an effort at keeping everything in moderation & drag myself out for a run.  I’ve made this pizza once before, so it was a no brainer to make it again after spending the night dancing & having a couple of drinks with some good friends.  You can only imagine what that might entail!!! 

This pizza is packed with tones of terrific ingredients-the goat cheese & parmesan gives the pizza a strong, sharp flavor, while the bacon, mushrooms & egg balances it out perfectly.  Plus the addition of the toppings seems to enhance what is already there-I am so sold on making this again!  I don’t think I would even try to change and alter it, but you definitely could if you preferred.

                               

Arugula, Goat Cheese & Mushroom Breakfast Pizza

Makes 1 pizza

INGREDIENTS

1 recipe for pizza dough

1/4 cup grated Parmesan

1 cup goat cheese, crumbled

4 strips bacon, cooked & chopped

2 mushrooms, thinly sliced

3 large eggs
Freshly ground black pepper

Kosher salt

½ cup baby arugula
1 tablespoons minced flat-leaf parsley
1 tablespoon minced green onions

1 shallot, minced

DIRECTIONS

Preheat the oven to 500 degrees 30 minutes before you are ready to bake the pizza.

Generously dust the surface of a pizza peel or large inverted sheet pan with flour and place the stretched dough on it. Sprinkle the dough with parmesan, goat cheese and bacon.  Sprinkle with mushrooms & crack 3 eggs over the top. Season with salt & pepper.

Bake the pizza for 5 minutes, then rotate and cook for an additional 3-5 minutes. Watch carefully. The crust should be golden & the egg whites should be cooked. Remove from the oven and allow to cool for a few minutes.

Sprinkle with the arugula, parsley, green onions & shallot on top. Serve immediately and enjoy!

Source: adapted from Smitten Kitchen