The combination of cheese, bacon,
and egg will have you craving this Alpine Breakfast Pizza from the Food + Fire cookbook for more than just breakfast.
Makes
one 10-inch pizza
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Preheat grill for indirect grilling to 500°
with a grill safe pizza stone placed on
indirect zone; preheat for 1 hour with
grill lid closed.
Gently form dough into a 10–12-inch
pizza.
Spread crème fraîche on dough and
top with Swiss Gruyère cheese. Add
bacon and transfer to a pizza peel.
Transfer pizza to preheated stone,
close the lid, and bake until dough is
“set” on the bottom about ⏰ 5 minutes;
rotate pizza 180°, and crack egg onto
center of pizza. Close lid, and cook
pizza until egg is barely cooked over
easy, ⏰ 4–5minutes more.
Top pizza with chives, and break
the yolk to run onto the pizza before
cutting and serving.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per 1/2 pizza
Calories: 689
% Daily Value*
Total Fat 30g 46%
Saturated Fat 16g 80%
Cholesterol 182mg 60%
Sodium 1844mg 76%
% Daily Value*
Carbs 70g 23%
Protein 33g
*Percent Daily Values are based on a 2,000 calorie diet.
