Recipe: Bacon Pizza with Duck Eggs
Bacon Pizza with Duck Eggs. It’s what’s for breakfast. Or lunch. Or dinner!
As springtime arrives, I put away my stews and soups and struggle to remember what I cooked before the long cold, snowy winter in Woodstock.
Aha! I know! Pizzas! Once you get the crust down–and the proper equipment is key to a good crust–pizzas are easy, fun, and delicious.
Craig always asks for what he calls the “Waxman pizza”–the great Jonathan Waxman’s pizza with bacon, Parmesean cheese, scallions and Italian parsley.
But the other day, when I dropped off chicken food to my friend, Dorcas, she had duck eggs for me in exchange. Yay! Duck eggs are delicious and make the best aioli! Score!
Let me back up. I’m friends with a lady in town, Dorcas Marple, who works at the hardware store in bustling downtown Woodstock, New York. (Did I mention that the hardware store is also the bus station?)
Anyway, Dorcas keeps chickens, and since we can’t compost (or what we call it here in the Catskill mountains: Boo Boo the Bear’s Buffet), we collect our table scraps in a bag in the freezer and once every week or so, I bring food for Dorcas’ chickens, and she gives me a dozen eggs. It’s become a beloved ritual for me, and part of why I love living here–in what I like to call Mayberry LSD.
After I make my duck egg aioli, I always have eggs left, so when Craig requested a “Waxman pizza” on Sunday, I thought–what if I top it off with fried duck eggs, ala Roberta’s in Bushwick? Yes, the home to the most seriously delicious pizza on the planet.
So that’s what I did.
Some tips on the crust. Get a pizza stone! Unless you are lucky enough to have a wood-fired pizza oven, you must have a stone and also a wooden pizza peel for sliding in and out of the oven.
Put the stone in the oven on 400 degrees and let it heat up–I give it at least an hour. It heats up you and your kitchen, but it’s worth it to have the stone as hot as possible.
And lastly, I used to knead my own dough, but when I got a Kitchen Aid Stand Mixer, my life changed. And we started having more pizza and other doughy things!
Bacon Pizza with Duck Eggs
For the pizza dough–this batch will make approx 6 pizzas, I alway make extra and freeze in one pizza serving portions for quick dinners:
2.5 cups water
2 scant tablespoons yeast
2 pinches of organic cane sugar
6 cups flour
2 teaspoons sea salt
2 tablespoons olive oil
For the topping–note all measures here are at your discretion, some like more or less cheese, bacon, etc:
2-3 tablespoons Bionaturae organic tomato paste
2-3 ounces Organic Valley shredded mozzarella cheese
2 slices good, humanely raised bacon, cut in quarter-inch chunks
2-3 ounces freshly grated Parmesean cheese
3 scallions, chopped rough
2 duck eggs (of course you can use chicken eggs, too), fried
Italian parsley, chopped for garnish before serving
one pizza peel, lightly dusted with corn meal
For the dough:
Combine 2 cups of flour and two pinches of sugar in your mixer.
Combine 2.5 cups hot (not boiling) water with 2 scant tablespoons of yeast. Whisk this together and add to the flour in mixer.
Using the mixing attachment, blend for about 3-5 minutes. If you are doing this by hand, using a large whisk, blend for about 8 minutes.
Cover this mixture with plastic wrap and let sit for about 30 minutes, or until foamy. You have a lot of room with this–mine sat for over an hour while I ran to the store, and it worked perfectly.
Replace mixing bowl on stand and switch to your dough hook.
Add in the olive oil and the salt and some of the remaining 4 cups (more or less) of flour.
Turn mixer on low and gradually add all the remaining flour slowly, your dough will start crawling up the dough hook as it forms.
Let the dough hook knead for about 8-10 minutes. (if you are doing this the old-fashioned way, knead for 10 minutes, and hats off to you!)
Place dough ball in an olive oil coated large bowl, cover with a clean dish cloth, and let rise for about an hour. I put mine on top of the already pre-heating oven, and sometimes it rises in 30 minutes!
Prepping Eggs and Bacon:
Lightly fry the bacon chunks in a small fry pan–don’t cook all the way!
Remove from pan to drain, leave the bacon grease in the bottom of the pan to use for the eggs.
Fry each egg individually, cooking it only until the white is formed and you can easily slide it onto a plate for later use on pizza.
For the pizza:
When your dough is risen, divide it into 6 portions and set 5 aside to store in fridge or freezer.
Roll out your dough on a lightly floured surface–as thin or thick as you like–we like it thin!
Place rolled out crust on a pizza peel that is lightly coated with corn meal.
Spread tomato paste on to the dough, using the back of a spoon or your fingers.
Sprinkle shredded mozzarella, lightly fried bacon pieces and scallion evenly.
Sprinkle lots of freshly grated Parmesean evenly over the pizza.
Carefully slide the pizza from the peel onto the hot stone in your oven and bake at 400 for 10-12 minutes, or until edges start to brown.
Then, carefully slide each egg onto the almost ready pizza–sprinkle with a little more Parmesean, and let bake for another 3-4 minutes. Duck eggs are bigger and take longer, if you want the yolks runny, reduce the last cook time.
To remove finished pizza, slide the peel under it and carefully remove it from your very hot oven.
Let rest for a minute, slice, and enjoy!
Thanks, Dorcas for bringing duck eggs–what a treat!
Do you make your own pizzas? What is your favorite technique for making the perfect pizza?
Photo credit: Staci Strauss
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