How does bacon-and-egg with pesto on a whole wheat crust sound?
John and I had a pretty typical conversation in the grocery store last Sunday – I asked him if there was anything particular he wanted for dinner this week, and the answer was no, nothing in particular. In the frustration of trying to come up with another six days of interesting-ish meals, but out of ideas myself, I demanded that he tell me: if I made a pizza this week, what would he want on it?
The answer was basil, bacon, and eggs.
OK, I thought, those are not the usual things I put on pizza, but why not?
Since I made enough pesto last summer that we still have about a quart in the freezer, and there isn’t any fresh yet at the farmer’s market, I decided to use pesto as the sauce instead of putting basil on top. I sliced some fresh mozzarella, sprinkled some bacon on top, and popped it in the oven. (We cracked the eggs on top about halfway through the 11 minute cooking time; they were still jiggly at the end, but looked like their whites had been fully cooked, so we crossed our fingers and called it good enough.)
Turns out John’s spur-of-the-moment culinary invention was quite an excellent one. The flavors worked well together and the eggs somehow became amazingly soft and custard-like, which accounted for their wobbliness. The main downside, in my opinion, is that I still have to make a separate veggie on the side to make the meal acceptably balanced, but I definitely think this one will be returning to the rotation regardless.
And also – we were singularly lacking in creativity last night and couldn’t come up with a good name for the creation. Any good ideas?