Sriracha-Cha-Cha Scrambled Eggs and Bacon Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 1 9- to 12-ounce dough ball
  • 5 eggs
  • ¾ cup heavy cream
  • 2 tablespoons ricotta
  • 1 tablespoon butter
  • Extra-virgin olive oil
  • 6 ounces equal parts shredded mozzarella, sharp cheddar and Monterey Jack cheese
  • 4 strips Applewood smoked bacon, fully cooked
  • 1 avocado, sliced
  • Sriracha for drizzle
Instructions
  1. Oil a half steel sheet pan.
  2. Place dough in the center of pan and pour another tablespoon of olive over the dough ball.
  3. Using flat part of your fingers on both hands and press down the dough, stretching dough to corners as far as you can.
  4. Let rest at room temperature for 1 hour covered with plastic wrap.
  5. Once the dough has relaxed, continue to lightly press dough to the corner of pan.
  6. Let the dough rest for another hour covered with plastic wrap.
  7. Crack eggs into a large mixing bowl. Add cream, ricotta, salt and pepper. Whisk until smooth.
  8. Drizzle olive oil and par-bake dough for 2 to 3 minutes.
  9. Heat large skillet to medium and add butter.
  10. Pour in eggs, working spatula from edge of center until eggs are soft and fluffy. When the eggs are done but still lightly runny, remove from heat.
  11. Remove pizza from oven and spread egg mixture over pizza, leaving ¼ -inch edge.
  12. Sprinkle cheese mix and add bacon.
  13. Continue to cook until golden.
  14. Remove pizza and add sliced avocado and drizzle sriracha over pizza.
  15. Slice into squares and serve.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/sriracha-cha-cha-scrambled-eggs-and-bacon-pizza