Monday, January 25, 2010

Recreating Serious Pie

I've been so inspired by Serious Pie, that I also attempted to recreate his Egg and Bacon Pizza, in addition to the Brussels sprouts. Kyle got me a pizza stone from Crate and Barrel for Christmas and it has really helped to improve my pizzas. The crust turns out much crisper and more evenly cooked then when I used to stick it on my tin pizza pans.

To make this pizza, I started by rolling out some pizza dough I picked up at Central Market. I rolled it out with flour and kosher salt, to try to emulate the salty crisp dough I experienced at Serious Pie.

I then heated up the oven and topped the dough with olive oil, sliced garlic, and some thick slices of bacon I had fried up. I let the crust get golden brown and the bacon to crisp up more in the hot oven. After about 8 minutes, I cracked four fresh eggs on the four corners of the pizza and stuck it back in the oven for about 10 minutes, until the egg whites set. I sprinkled arugula over the pizza and grated fresh parmesan over the top.

The next day, we had a couple of pieces left over, so I reheated the pizza under my broiler. I sprinkled olive oil over the top of the pizza so it would add a little more flavor and help it get more crisp when reheated. I also sprinkled a little bit of sea salt to help it get more flavor.

My bacon, egg, and arugula pizza. Not as good as Tom's, but still pretty tasty!

A close up of the egg, which cooked up perfectly!

I made one other pizza, that was topped with grilled eggplant, sweet Italian chicken sausage, mozzarella cheese and garlic.

If you have additional ideas for how to make this pizza even better, let me know!

Happy Eating,


  1. I love making homemade pizza! I used to have a really hard time transferring my rolled out dough (I like a really thin crust) onto the hot stone without almost burning myself or just making a mess of the toppings. So what I do now is roll out the dough on a piece of parchment paper, put on the toppings then transfer it to the stone on the paper. After a couple of minutes in the oven, you can easily pull the paper out from under the dough then let it continue to cook so the bottom still gets nice a crispy!

  2. Using the parchment paper sounds like a good idea, we'll have to try that out next time.