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.
