Transcript Bacon, Egg, and Kale Pizza 1 Pizza Dough (A Great Recipe on Page 2) 2 cups shredded mozzarella 3 tbsp olive oil ¼ grated parmesan 1

Bacon, Egg, and Kale Pizza
1 Pizza Dough (A Great Recipe on
Page 2)
2 cups shredded mozzarella
3 tbsp olive oil
¼ grated parmesan
1 bunch lacinto kale
5 strips of bacon
3 eggs
Cornmeal 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
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.
Silver Caterers Recipe Cards – Bacon, Egg, and Kale Pizza