The beauty of pizza is how great is goes with wine! Even better, this Gruyère, bacon and leek pizza will accommodate both a red and white (but it’s really better with red), so you get to choose.
Ingredients: (makes one pizza)
- 1 pre-made whole wheat thawed pizza dough (or make your own with this basic pizza dough recipe)
- 1 large leek, white and green parts diced
- 2 cloves of garlic, diced
- 1/2 pound of Gruyère cheese
- 5 slices of bacon, fried with 1 Tbsp drippings reserved
- 1-2 eggs
- Fresh cracked pepper
Cook bacon, reserving 1 tablespoon of the drippings. Sauté garlic and leeks, until soft, in reserved bacon drippings. Meanwhile, crumble the bacon to incorporate with softened vegetable mixture, then set aside.
Preheat oven to 425 and prepare your dough. If using a store-bought dough, prepare it per package directions, then spread it out on a floured work surface and work into a oblong shape — this is where the “rustic” nature comes in, as you’re not looking for perfection (and I certainly will not judge). Spread 1 tablespoon of olive oil across the dough. Place on a slightly floured cookie sheet and slide into the now-heated oven for 15 minutes, until the dough is partially cooked, browning and bubbling.
Remove from the oven and add half of the cheese.
Then spread your bacon, garlic and leek mixture, covering with the remaining cheese.
Crack your eggs in the center of the pizza and return it to the oven, cooking for an additional 12-15 minutes or until egg is set and the cheese is melted.
Remove from the oven, add fresh pepper and serve immediately, while the cheese is hot!
Pair this with a glass of Nero d’Avola, the king of all pizza wines. Who needs takeout when you can create your own masterpiece with a few simple, in-season ingredients?