Bacon and Egg Pizza

I had a small ball of pizza dough left over from our pizza dinner this week and thought that this would be a good time to make small pizzas with ingredients I had never used before.  Just for fun...to experiment.  My cupboard was on the bare side so I selected bacon, eggs and fontina cheese for my mini pizzas. 

  I made my favorite Wolfgang Puck recipe, made a large pizza, and had just enough dough left over for two 6" pies.  I shaped the dough into rounds that were thinner in the middle with a thicker rim to hold the egg and topped them with thinly sliced, raw, lean bacon. I baked them at 475 degrees for 8-9 minutes on a hot pizza stone.  I then topped the pizzas with a drizzle of olive oil, an egg, about a tablespoon of grated fontina cheese, and salt and pepper.  They went back into the oven for 4-5 minutes or until the egg was set to my taste. I usually prefer a runny yolk, but if you want a quick, take-along breakfast or lunch, cook the yolk until set, slice the mini-pie into quarters, and you've got a meal that will leave an egg mcMuffin behind in the dust. 

I'll definitely make these again because they were so good and because there is something special about an individual serving that is made just for you.  The toppings can be varied, of course, and a small handful of lightly dressed greens would be delish on top. These are yummy at room temperature and reheat perfectly.

I'll bet your Valentine would enjoy this for Sunday brunch.

We are celebrating another Food Friday at Designs by Gollum, and I hope you will stop and visit all this week's participants.  You're a wonderful host, Michael, thank you so much.