For my holiday party this year, I served six pizzas. It may seem daunting. But it really is so easy and here is how… I used my basic pizza dough recipe which produces dough for two pizzas and I planned on a couple different topping combinations. See white pizza and caramelized onion and gruyere pizza, I doubled these to make two pizzas of each. Make all the dough in the days before the party. Portion it into dough balls for each pizza and freeze it for a few hours to stop the rise. Then store the dough in the fridge. Prepare all your sauces and toppings (caramelized onions, bacon, white sauce) in the days before the party so you can throw them together quickly the day of. The day of the party, roll out the dough into pizza rounds between sheets of parchment. Keep these in the fridge until you are ready to bake. Heat the oven with pizza stone in place to 500 degrees. If you don’t have a pizza stone, use a baking sheet. Remove the top sheet of parchment from the pizzas, leaving the underneath parchment for easy oven transfers via a baking sheet turned upside down or a pizza peel. Spread your sauce over each pizza and add your toppings. I put the toppings on two pizzas at a time but baked them one by one. Bake for 10-12 minutes.
I was not particularly sure how many people would come to the party so I actually made dough for 8 pizzas. Which is the other reason why this food plan is so great, it is easily adjustable. You told your ditzy friend to bring chips and dip? Oh they forgot… Luckily you can make an extra pizza. I suggest you always make more pizza dough than you need, it really keeps well in the freezer or fridge. And to soothe your holiday party woes in the morning, you can make this breakfast pizza. You definitely don’t need a special occasion though to make this amazing pizza. The toppings are really quite flexible. I created this classic version but I suggest you use whatever is in your fridge: spinach, bell peppers, onions, caramelized onions, sausage, and any kind of cheese that sounds good to you. Choosing your own ingredients can be intimidating. But once you make this pizza by the recipe, you will be inspired to create your own combinations. I do not use a pizza stone for this simply because of the runny eggs, they would make a huge mess.
1/2 recipe basic pizza dough
1/4 cup mozzarella
1/4 cup sharp cheddar cheese
3 slices bacon, sliced into 1/4 inch strips
1/4 tsp Red pepper flakes
1/4 tsp Freshly ground black pepper
Preheat your oven to 350 degrees. In a medium skillet over medium heat, sauté the bacon slices until the fat is rendered. Do not cook them until crispy (they will cook more in the oven.)
Using a rolling pin, roll out your pizza dough between 2 sheets of parchment to a 10 inch circle. Remove the top layer of parchment and place the pizza dough round on a baking sheet.
Sprinkle cheddar cheese, red pepper flakes, and black pepper over the pizza dough. Evenly distribute the bacon slices, top with mozzarella cheese. Crack each egg in one quadrant of the pizza.
Bake in the oven for 20-25 minutes, this produces fully cooked eggs. Adjust your baking times if you would like softer eggs.
This is a Bubbly Kitchen original recipe.