Bacon, Egg, and Kale PizzaBacon, Egg, and Kale Pizza1 Pizza Dough (A Great Recipe on Page 2)2 cups shredded mozzarella3 tbsp olive oil¼ grated parmesan1 bunch lacinto kale5 strips of bacon3 eggsCornmeal for pizza transfer

Pre-heat oven to 525o F. If you have a pizza stone be sure to heat the stone on 525 for at least a half hour.

If you are using a homemade dough be sure to let the dough proof for at least 90 minutes for the best flavor, While the dough is proofing begin preparing the toppings. In a large sauté pan, cook the bacon, roughly chopped, until crispy. Remove the bacon to a paper towel lined plate for later use. Remove excess bacon grease leaving enough to sauté the kale. Add the roughly chopped kale and season with salt and pepper. Sauté for 2 minutes and then cook covered over med heat for an additional 3 minutes.

Using a pizza peel or other surface easily used for transferring the pizza to the oven, take half of the dough and begin kneading first by hand then by a rolling pin (unless you’re a talented pizza dough tosser). Roll the dough until 1/4” thick and begin assembling pizza by brushing the olive oil over the dough. Sprinkle the cornmeal under the dough (this will help the transfer to the oven.) Next add the mozzarella followed by the kale and bacon. Make tiny wells in ingredients. Crack the eggs into bowls to be added in the next step.

As quickly and as neatly as possible, transfer the assembled pizza to your pizza stone or baking sheet. Add the eggs to the wells and bake until the pizza has a golden brown and crispy crust and the eggs have just set. (8-15 minutes)

Silver Caterers Recipe Cards – Bacon, Egg, and Kale Pizza

Silver Caterers Recipe Cards – Bacon, Egg, and Kale Pizza

Homemade Pizza Dough: (Recipe Adapted from Simply Recipes)Homemade Pizza Dough: (Recipe Adapted from Simply Recipes)1 1/2 cups warm water (105°F-115°F) 1 package (2 1/4 teaspoons) of active dry yeast 3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust) 2 Tbsp olive oil 2 teaspoons salt 1 teaspoon sugar

(1) In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.

(2) Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour.

(3) Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise will improve the flavor). If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, then place the bowl of dough in this warmed oven to rise.

At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.