You know food that tastes exactly like some other food?
I think of the chip aisle in the grocery store. The chip flavors I’m seeing are becoming simultaneously more preposterous and totally relevant by the day. My favorites at the moment that I would like to mention by name include Lay’s Dill Pickle Potato Chips and Flamin’ Hot Potato Chips.
But let’s take a look back, with a debt of gratitude to a food reporter over at Springfield, Massachusetts’ The Republican who tasked himself with the enviable job of ranking Lay’s promotional test flavors last year. Some of my favorites I was delighted to see were Bacon Mac & Cheese, Cappuccino, New York Reuben and Everything Bagel with Cream Cheese. Nice.
I would have paid some serious money to sit in those focus groups.
Just like Lay’s claimed to replicate the flavor of these foods, I 100% money back guarantee this pizza will taste exactly like pasta carbonara. Which isn’t too much of a stretch, because you’ll just replacing one starch with another. But the delivery method is undeniably irresistible.
Plus, this pizza covers all the primary food groups.
Carb vehicle? Check.
More cheese? Check.
Garlic? Of course.
Egg yolks? Check.
Butter? Don’t worry, we’ve sneaked some in there as well. Check.
I heard a comment mid-bite that this would be a great breakfast pizza, and the thought had never occurred to me. I might be giving an eggs benedict pizza a try – too far out of left field? I’ll keep brainstorming. 😊
I N G R E D I E N T S
Makes 1 large pizza.
- Pizza dough, recipe below
- 1 ball fresh mozzarella, sliced 1 / 4 inch thick
- 4 oz. Parmigiana Reggiano, shaved
- 3 tablespoons black peppercorns, crushed
- 4 egg yolks
- 4 strips cooked bacon, chopped roughly
- 1 / 4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons butter or truffle butter
F o r t h e D o u g h
- 2 / 3 cups warm water
- 1 package yeast
- 1 / 2 tablespoon honey
- 1 1 / 2 tablespoons olive oil
- 2 cups flour, plus extra for kneading
- 1 teaspoons salt
D I R E C T I O N S
- Preheat oven to 500*.
- Combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 1 1 / 2 cups flour, then the salt, and mix.
- While mixing, add 1/ 2 more cup of flour.
- Knead the dough on low speed for 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
- Remove the dough and put on a floured board or stone countertop, and knead by hand a dozen times.
- Place the dough in an oiled bowl and turn it several times to cover it lightly with oil.
- Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
- Roll and stretch the ball into a rough 16-inch circle using a rolling pin, and place it on a pizza baking sheet.
- Sautee the garlic in the olive oil for 4 to 5 minutes on medium heat, until the oil is infused with the garlic flavor, being careful not to burn the garlic. Off the heat, add the butter or truffle butter.
- With a brush, coat the pizza dough with a thin layer of the oil, being sure to cover the edges. Next, add the sliced mozzarella placing pieces evenly across the dough. Then add a layer of chopped bacon.
- Put the pizza in the oven, baking for about 15 minutes, until the crust is browned and the cheese is bubbling hot.
- Remove the pizza from the oven, allow to cool for 5 minutes. Garnish the entire pie with the shaved parm reg and the black peppercorns. Place the egg yolks evenly across the pizza, and serve immediately.