The egg-and-bacon combo is more traditionally seen at breakfast, but putting them on a pizza makes a meal suitable at any hour of the day. Sous vide circulators have dropped a lot in price since they were first introduced to the consumer market, and they do make absolutely perfect food, from just-runny-enough eggs to on-point steaks, amazingly easy every time, but if you don’t have one, you can always poach your eggs in a more traditional manner for this pizza. (Alternatively, try this sous vide method that doesn’t require special equipment—or even hack your slow cooker if you’re intrepid and interested enough to do so).
This recipe was written for a Baking Steel, which is another special tool, true, but it makes achieving perfect pizza a cinch. No matter what particular methods you use, since there are so few ingredients here, make sure you buy (or make) the best quality bacon, eggs, cheese, and pizza dough you can find. If you need a pizza peel, you can pick one up for under $20 here.
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