INGREDIENTS
- 1 softball-sized ball of pizza dough
- 1 handful of pancetta or 3 pieces of thick-sliced bacon, cut into small strips
- 4 eggs
- 1 TBL heavy cream
- 2 TBL butter
- 2 ounces Swiss cheese – cut into flat pieces
- 2 ounces fresh mozzarella – shredded
- Chives – minced – for garnish
STEP BY STEP
- Set a pizza stone in the oven and preheat the oven to 500°.
- Spread the bacon in a pie plate and bake for 15 minutes, stirring once, until nearly crisp.
- Using a slotted spoon, transfer the bacon to paper towels to drain.
- Meanwhile, in a bowl, whisk the eggs with the cream and a pinch of salt.
- In a medium nonstick skillet, cook the eggs and 1 tablespoon of the butter over low heat, whisking frequently, until small curds form and the eggs are creamy, about 12 minutes.
- Remove the eggs from the heat.
- Stir in the remaining 1 tablespoon of butter and season with salt.
- On a lightly floured work surface, stretch out the pizza dough to a 12-inch round and transfer to a lightly floured pizza peel.
- Spread the crème fraîche evenly over the dough, leaving a 1-inch border all around.
- Top with the crispy bacon, Brie and mozzarella.
Slide the pizza onto the hot stone and bake for about 7 minutes, until lightly golden and bubbling. - Remove the pizza from the oven and spoon the scrambled eggs on top.
- Slide the pizza back onto the stone and bake for 2 minutes longer, until the eggs are hot.
- Garnish with chives, cut into wedges and serve.
