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BH's Favorite Spinach, Egg, and Bacon Pizza

This is my new favorite pizza. I love salty bacon mixed with spinach, Parmesan, and a runny egg yolk. It really makes all other pizza it's bitch. Forget everything you thought you knew about good homemade pizza and make this recipe.

BH's Favorite Spinach, Egg, and Bacon Pizza

Premade pizza dough for 1 crust
2 cups tomato sauce
2 cups thawed frozen chopped spinach
2 cups grated Parmesan and/or Pecorino Romano
6 slices bacon, cooked until crispy and roughly chopped
2 eggs

Preheat oven to 400 degrees F. Spread the dough out with a rolling pin or just by using your hands onto  a pizza pan. Top with the sauce, spinach, cheese, and bacon and bake for approximately 15 minutes until crispy. Crack 2 eggs in the center of the pizza and place in the oven for an additional 6 minutes until egg is just cooked. To serve, cut slice and serve while hot and egg is runny.

Freedom Bread Pizza

I was going through Tivoed cooking shows yesterday and after watching 2 different episodes of Rachel Ray in two different hair eras for her that both featured French bread pizza recipes, it was clear that the universe was sending me a message.. MAKE FRENCH BREAD PIZZA. It is very important on a cosmic level that I answer Rachel's call. They looked easy and amazing, give them a try (these particular recipes are very meaty, but Rachel said that you could easily swich it up with different veggies if desired).

Super Stuffed French Bread Pizza Rustica

1 (2 foot long) loaf French bread
1 pound sweet Italian sausage
1 tablespoon extra-virgin olive oil
1 small red bell pepper, seeded and chopped
1 small onion, chopped
2 large cloves garlic, chopped
1 package frozen chopped spinach defrosted and squeezed dry
Salt and pepper
1 1/2 cups part skim ricotta
1/2 cup grated Parmesan
1/2 pound sweet sopressata, from the deli, sliced thick, chopped
1/2 stick pepperoni, chopped
1 sack (10 ounces) shredded mozzarella
1 sack (10 ounces) shredded provolone
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakesPreheat oven to 425 degrees F. 

Split bread lengthwise and hollow it out. Cut in half across, making 4 shells for pizzas.   

Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. Add red bell pepper, onion and garlic. Cook 3 to 5 minutes, add spinach. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.

Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, sopressata and pepperoni. Fill bread shells and top with mounded mozzarella and provolone cheeses. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes. Serve immediately, or snack all night.

Bolognese Bread Pizza

1 long loaf, 20 to 24 inches, Italian semolina bread, day old is fine
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 slices pancetta or bacon, chopped
2 pounds ground beef
2 cloves garlic, chopped
2 medium yellow onions, peeled and finely chopped
1 small carrot, peeled and chopped
Coarse black pepper and coarse salt
1 tablespoon Worcestershire sauce
1 teaspoon allspice, 1/3 palm full
1/2 cup red wine, 1 couple of glugs
1/2 cup beef stock
1 (14-ounce) can crushed tomatoes
Handful flat-leaf parsley, finely chopped
1 pound fresh smoked mozzarella, fresh mozzarella or scamorza (firmer, aged mozzarella balls) thinly sliced
4 handfuls grated Parmigiano or Romano
1 cup fresh basil, 20 leaves, shredded or tornHeat the oven to 450 degrees F.   

Split bread lengthwise then cut in half again and hollow out some of the insides of bread. Lightly crisp bread in oven, 5 to 8 minutes. Remove bread and switch broiler on.

Heat a nonstick skillet over medium-high to high heat. Add extra-virgin olive oil, 1 turn of the pan. Add the pancetta, render a minute or so, add the meat and break it up into an even layer. Let the meat caramelize 1 to 2 minutes without stirring. Break it into small bits and brown well. Add garlic, onions and carrots and season with lots of coarse pepper, some salt, Worcestershire and allspice then cook 10 minutes, stirring frequently. Add wine and scrape up pan bits. Add stock and loosen up the mixture a little. Add tomatoes and parsley and heat through, 1 to 2 minutes. Fill breads and top with a thin layer of mozzarella and a sprinkle of Parmigiano or Romano. Broil the pizzas to melt cheese. Top each pizza liberally with basil and serve (with a fork and knife).

Domino's take me away

Last night, for the first time ever, I ordered delivery just for myself. I just started a new teaching gig and could not be bothered to go to the store or get creative with a barren pantry (which normally excites me to no end). Instead I regressed to my childhood and had cheap delivery pizza and Sprite. The combination of Domino's pizza and Sprite really brings me back to a simpler time filled with pool partys and sleepovers (someting I needed last night). I think pizza has healing powers.

Note: bloghungry does not recommend a diet high in cheap delivery pizza.. Instead you might try a basic Italian pizza formula that Mike and I stole from The Next Food Networ Star Competition.

Basic Italian pizza formula

premade pizza dough (we got ours from Trader Joe's)
tomatoes
olive oil
salt and pepper
tomato paste
mozzerella cheese balls

extras (optional):
prosciutto slices
sliced sun dried tomatoes
chopped garlic
grated parmesan
sliced veggies

Preheat oven to 450 degrees. Press out the pizza dough on a floured surface in the shape of your pan and place on slightly oiled pan. Spoon and spread tomato paste over the top of your dough and cover with sliced tomatoes, a drizzle of olive oil, and light salt and pepper. Slice the mozzerella into dials and arange over the top of the tomatoes. Add any extra topping and bake for about 18-20 minutes or until cheese is bubbly and golden.