What might seem like a tendency to pair impossible flavors, is really my effort to pack favorite foods and textures into one bite. Sort of like the Momofuku Milk Bar “kimchi and blue cheese croissant” my pal Shoshi and I recently devoured on a recent voyage to Brooklyn. You can’t get more pungent and powerful than that! When we offered a taste to my family, we discovered that what seemed like a perfectly obvious and intriguing combination to us (not to mention a greasy morning stomach liner to help digest the previous night’s martinis), actually sounded repulsive to others.
All of this is to say that while my judgement may be off at times, because I do crave flavors that prickle my palate, this pizza is pretty slammin’! Don’t judge. The wild ramp pesto grows mild in the oven, gently cradling fresh broccoli rabe, sweet and juicy bacon hunks, soft and ever-so-slightly-spicy blue cheese and the saucy seal of a sunny egg! Per my usual pizzas or flatbreads, I use my flaky olive oil and whole wheat crust. It’s seasonal, appetizer or entree-worthy and delicious!
Mustard Greens, Blue Cheese, Bacon and Baked Egg Pizza
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: Two 9-inch pizzas
- Olive oil and Whole wheat crust dough – 1 batch of olive oil and whole wheat crust dough
- Mustard greens – 1 bunch of mustard greens
- Bacon – 4 slices
- Blue cheese – 1/4 cup crumbled blue cheese
- Wild ramp pesto – 4 tablespoons
- Eggs (optional) – 3-4 eggs
- Black pepper – freshly ground black pepper
- Prepare the dough first, which will require refrigeration for 1 hour before use. Or, defrost a batch of dough you’ve prepared ahead of time.
- Preheat oven to 350. Line two baking sheets with parchment paper or sprinkle them with cornmeal to prevent the pizza crust from sticking.
- Divide dough in two, and roll out two 9-inch circles. Trim the edge to make a perfect circle, and use the trimmings to fashion a ridge around the edge: wet the outside edge of the circle with a dab of water. Line the trimmings on the edge and pinch them into a ridge.
- Place the pizza crusts on the baking sheets, and bake for 20 minutes while you prepare the toppings.
- Strip the mustard green leaves from the stems (which are fibrous and hard to chew). Rinse the leaves and coarsely chop them. Set aside.
- Line a plate with a paper towel. In a large pan, cook the bacon until it is just about to become crispy (it will “finish off” in the oven on the pizza). Transfer the bacon to the paper towel to drain. Chop the bacon into smaller pieces depending on how big you want the bacon to be on your pizza – Bobby went for big chunks!
- Add the mustard greens to the same pan and saute them in the bacon fat until they wilt. Transfer to a bowl and set aside.
- After 20 minutes, remove the pizza crusts from the oven. Smear a coating of wild ramp pesto on each crust, about 2 tablespoons per pizza.
- Layer the mustard greens on top, followed by the bacon, and scattered blue cheese.
- Crack one or two eggs on each pizza, as desired.
- Increase the oven temperature to 400.
- Return the pizzas to the oven and continue baking for about 20 minutes, or until the eggs are cooked as you like (soft or firm!).
- Garnish with freshly ground black pepper and a pinch of salt.
Allergens: dairy, eggs