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Rach loves what she calls "BLDs"—meals or foods that you can eat for breakfast, lunch or dinner. She also loves pizza, so no surprise that she came up with not one, but THREE amazing BLD pizzas: candied bacon and spinach, carbonara and potato with fontina, each with eggs. They're made with store-bought flatbread, so couldn't be quicker or easier, and are great for brunch, too. Pick your favorite or try them all!
For more recipes from our "BLD" episode, check out Katie Lee Biegel's Women's Club Baked Chicken Legs and Kale Slaw and Johnny Yarusi's Classic Pork Roll, Egg & Cheese Sandwich.
Ingredients
For the Candied Bacon and Spinach Flatbread Brunch Pizza:
- 1 tablespoon olive oil
- 4 slices meaty bacon, finely chopped
- 1 tablespoon brown sugar
- 2 teaspoons coarse black pepper
- 1 large shallot or ½ white onion, finely chopped
- 6 ounces medium spinach leaves, stemmed and coarsely chopped
- 1/3 teaspoon grated nutmeg
- 2 flatbreads, such as naan or garlic naan
- 4 teaspoons butter
- 2 ½ cups shredded white sharp cheddar cheese
- 2-4 eggs (1 or 2 per pizza)
For the Carbonara Flatbread Pizza:
- 2 garlic flatbreads, such as naan
- 2 teaspoons melted butter
- 2 tablespoons EVOO
- 4 ounces meaty pancetta, finely diced
- 1 teaspoon black pepper
- 2 cloves garlic, grated or chopped
- 6 eggs
- ½ cup grated pecorino cheese
- ½ pound shredded mozzarella or scamorza cheese
- Finely chopped parsley and red pepper flakes, to garnish
For the Potato Flatbread Pizza with Fontina and Fried Eggs:
- 2 tablespoons EVOO
- 1/3 pound baby white potatoes, very thinly sliced
- Salt and pepper
- 2 tablespoons minced rosemary
- 2 cloves garlic, thinly sliced
- 2-4 eggs
- 2 garlic flatbreads, such as naan
- 4 teaspoons butter
- 2 cups shredded fontina Val d’Aosta or Gruyere
- ½ cup grated Parmigiano-Reggiano cheese
- Chopped parsley, to garnish
Yield
Serves: 2 (per pizza)
Preparation
For the candied bacon and spinach flatbread brunch pizza, preheat oven to 425°F or turn on broiler.
Heat a nonstick skillet over medium-high heat with olive oil, add the bacon and crisp. Season with sugar and pepper and candy the bacon, then add the shallots, stir a minute and add spinach. Add nutmeg as spinach wilts.
Heat a griddle over medium-high heat and add a splash of water. Add flatbreads, top-side down, then blister, flip and brush with a bit of melted butter. Transfer to a baking sheet, top each with half the spinach and cheese and bake until cheese is melted and browned. While the flatbreads are in the oven, cook eggs up or fried. Top the flatbreads with the eggs.
For the carbonara flatbread pizza, preheat oven to 425°F or turn on broiler.
Heat a griddle over medium-high heat and add a splash of water. Add flatbreads, top-side down, then blister, flip and brush with a bit of melted butter. Transfer to a baking sheet.
Heat a nonstick skillet over medium heat with EVOO and add the pancetta and a little black pepper and crisp. Add the garlic and let cook for a minute.
Whisk up eggs and pecorino cheese, add to pancetta and soft scramble 1 to 2 minutes. Top flatbreads with eggs and mozzarella. Bake until bubbly and brown, top with parsley and red pepper flakes and serve.
For the potato flatbread pizza with fontina and fried eggs, preheat oven to 425°F or turn on broiler.
Heat EVOO in medium nonstick skillet over medium to medium-high heat. Add potatoes and season with salt and pepper and rosemary. Brown 3 minutes on each side. Add garlic and let cook for a minute.
Fry eggs or cook to your liking.
Heat a griddle over medium-high heat and add a splash of water. Add flatbreads, top-side down, then blister, flip and brush with a bit of melted butter. Transfer to a baking sheet.
Top flatbreads with potatoes, fontina and Parm and bake until brown and bubbly. Sprinkle with parsley and top with eggs.