I’m not going to lie…I can totally, TOTALLY be a pizza snob.
Don’t get me wrong. I absolutely love all pizza, as I’m sure you can tell. But I tend to always want to make things…fancy. I want blue cheese and pear. I want organic lamb sausage and sweet, soft caramelized onions and thinly sliced prosciutto. I want fresh corn and tomatoes on whole-wheat crust. I want breakfast on my pizza, complete with a runny egg and bacon and chives. See? Total pizza snob.
Like most little kids, one of my absolute favorite foods growing up was pizza. Eight-year-old Meg could GET DOWN with some Hawaiian Pizza Hut pan pizza anytime, anywhere. And also like most little kids, my tastes have changed as I’ve grown older – more wood-fired thin crust with fancy meats and cheeses than greasy shredded mozzarella on an even greasier crust. But when it comes down to it, I have truly yet to meet a pizza that I didn’t prefer to most other things. From hearty and heavy deep dish (I am a Chicagoan, after all) to cracker thin crust with a delicate spattering of toppings, I love them all and could easily eat pizza every day. So considering how much I love to cook and bake, it surprises even me that I’d never attempted my own pizza crust before.
Growing up, one of my favorite meals was breakfast for dinner, or as us super-cool kids called it, “b for d.” All my mom (or dad!) would have to do is scramble up some eggs, whip up some toast, and we’d be the happiest campers in the world. B for d still remains a staple in our weekly dinner rotation, and I absolutely love the idea of jazzing it up a little bit. Enter: breakfast pizza. This is a super fancy-pants b for d. It’s also a combination of so many things I love: pizza, crispy bacon, cheesy goodness, and runny eggs.