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Recipe Detail Page
BEC Pizzettes topped with Tangy Salad
Winter 2023
Comfort food-meets-brunch in this recipe for personal-sized pizzas. Serve the salad alongside — or, for something a little different, scatter it directly over the pizzas.
Makes 6 pizzettes
6 uncooked bacon strips
2 tbsp (30 mL) white-wine or Champagne vinegar
2 tbsp (30 mL) olive oil
1 tsp (5 mL) drained and chopped pepperoncini packed in oil
Generous pinch of sugar
Flour for dusting
1 pkg (600 g) pizza dough
1 ball (125 g) fresh mozzarella, drained
6 small or medium eggs
12 grape or cherry tomatoes, halved
3 cups (750 mL) baby arugula
1 basil sprig or 6 basil leaves
Freshly ground black pepper
1. Preheat oven to 475°F (246°C). Line two large baking sheets with parchment paper.
2. Meanwhile, place bacon in a cold frying pan. Set over medium heat. Cook until lightly golden but not super crispy, about 10 minutes. Turn halfway through cooking. Remove to a paper towel–lined plate.
3. Whisk vinegar with olive oil and pepperoncini in a medium bowl. If using white-wine vinegar, whisk in sugar. Pour half of dressing into a small serving bowl.
4. Lightly dust a counter with flour. Cut dough into six evenly sized pieces. Roll and stretch into small pizzas/pizzettes. Arrange over prepared baking sheets. Lightly brush tops of pizzettes with a little of the reserved dressing from the small bowl. Tear mozzarella and bacon. Divide and scatter over unbaked pizzettes leaving a toonie-sized space uncovered in the centre of each. Crack an egg into the centre of each. Arrange tomatoes around the edges.
5. Bake in centre of preheated oven just until egg whites are cooked through and pizzette bottoms are lightly golden, 12 to 14 minutes. Meanwhile, add arugula to dressing in medium bowl and toss to coat evenly.
6. Remove pizzettes to plates. Garnish with freshly ground black pepper. Scatter basil then dressed arugula overtop. Serve with reserved dressing for drizzling.
Makes 6 pizzettes
