Appears in Cook's Country April/May 2015, America's Test Kitchen TV
Eggs and bacon on a cheese pizza? Sounds like an excellent breakfast to us. If only we could get the crust to crisp and the eggs to cooperate.
WHY THIS RECIPE WORKS
Breakfast Pizza is an easy, unexpected crowd favorite for a Sunday brunch, but it comes with a challenge: achieving a crisp, golden-brown crust without overcooking the eggs. To get there, we press room-temperature dough into a lightly oiled...