Deluxe Bacon Jam Breakfast Pizza with Spinach Egg and Asiago

There are some culinary creations that just radiate “good” from the moment they come to mind. Today’s incredible breakfast pizza was undeniably one of those revelations. A truly epic and satisfying meal, born from a moment of kitchen improvisation, it solidified its place in my recipe hall of fame.

The morning started like many others – a frantic scramble for quick lunch ideas to appease my famously “starved” children. As their insistent pleas echoed through the house, I realized my usual go-to ingredients had vanished. No bread, no cheese, no tortillas, no apples – the pantry was surprisingly bare of the staples I relied on to swiftly quiet their hungry cries. Their “hollow legs,” as they dramatically put it, were demanding sustenance, and fast!

But then, a glimmer of hope! A quick peek into the refrigerator unveiled a treasure trove: a generous bucket of my homemade, special no-knead semolina pizza dough, patiently awaiting its moment. Nestled beside it was a container of leftover cooked spinach, conveniently squeezed dry, and a fresh jar of my beloved bacon jam. And, of course, a dozen perfectly fresh eggs, courtesy of our happy backyard chickens. The ingredients for a fantastic meal were all there; what I couldn’t have predicted was just how extraordinary and satisfying this impromptu lunch would turn out to be.

The Genesis of a Gourmet Breakfast Pizza

My culinary intuition took over. Without conscious thought, my oven was pre-heating to 475°F (the perfect temperature for all my pizzas, a topic I’ll delve into in a future post – stay tuned!). Clearly, the universe was guiding me to make pizza for lunch, and I was happy to oblige my auto-pilot. I confidently retrieved a portion of the semolina dough, rolled it out with practiced ease, and began layering the magic.

First, a generous spread of the rich, savory-sweet bacon jam formed the base. Its smoky aroma immediately filled the kitchen, promising depth of flavor. Over the jam, I scattered the vibrant, nutrient-packed spinach. A sprinkle of finely grated Asiago cheese followed, adding a sharp, salty counterpoint. The nascent pizza then slid gracefully into the scorching hot oven. Just four minutes into its bake, a single, fresh egg, cracked delicately into a bowl, was gently poured onto the center of the bubbling spinach. I watched as the egg slowly set, its whites firming up while the yolk remained beautifully, tantalizingly runny.

Once the egg reached its ideal doneness, the pizza emerged, a golden masterpiece. I showered it with another indulgent layer of Asiago cheese and, for an extra kick, drizzled an almost indecent amount of my favorite hot sauce over the entire creation. A quick cut down the middle, a moment to capture its beauty with a camera, a glance at the perfect runny yolk… and then, a knock at the door. Such is the way of the universe, right?

Alas, half an hour later, I finally sat down to enjoy my delayed gourmet lunch. And here’s the honest truth: this pizza, even at room temperature, was nothing short of incredible. While I’m certain it would be absolutely divine hot from the oven, its cool charm was a testament to its exceptional flavor profile. It surpassed “just okay” by a mile; it was a cold pizza revelation!

The Secrets to an Unforgettable Pizza Crust

The crust of this breakfast pizza is a triumph in itself, largely thanks to the semolina flour in the dough. It boasts a crackling crisp underside, offering a delightful crunch with every bite, while the interior remains wonderfully chewy and satisfying. The upper crust develops a deep, inviting golden-brown hue, forming the perfect foundation for the glorious toppings. This duality of texture—crisp and chewy—is a hallmark of well-made pizza, and this no-knead semolina dough delivers it effortlessly.

Then, we arrive at the star condiment: bacon jam. Oh, bacon jam! Do you remember my original bacon jam recipe? I truly believed it was impossible to love it more than I did when I first shared that post, but I was deliciously mistaken. Every single application of this magical spread, from sandwiches to burgers and now to pizza, has deepened my affection for it. (Okay, maybe that one time I attempted to use it as perfume didn’t quite work out, but every other endeavor? Pure gold!)

The salty, smoky, meaty, and subtly sweet umami explosion of bacon jam on a perfectly textured pizza crust, topped with fresh, tender spinach (hello, natural pairing!), a farm-fresh egg straight from the coop, and a generous shower of finely grated Asiago cheese? This “auto-pilot” lunch was nothing short of inspired. A true symphony of flavors and textures, proving that sometimes, the best meals are born from instinct and a well-stocked fridge. I savored every bite of my truly excellent, albeit cold, lunch pizza, sending silent thanks for such culinary blessings.

Unlock Your Inner Pizza Master: The 10-Day No-Knead Semolina Olive Oil Pizza Dough

I’m thrilled to share my revolutionary pizza dough recipe with you today. This isn’t just any dough; it’s a game-changer. Keeping this in your refrigerator means you’re always just moments away from homemade pizza perfection, for this recipe and countless others. Consider this a significant hint: this dough will become your new best friend in the kitchen.

This is, without a doubt, the finest pizza dough I’ve ever had the pleasure of making and eating. Its no-knead nature and incredible simplicity only add to its already abundant charms. It bakes into a beautifully crisp-bottomed, chewy pizza crust, but its versatility doesn’t end there. This dough can also be transformed into light, fluffy pita bread or a robust, flavorful focaccia. It’s truly the “bass-o-matic” of pizza doughs, adaptable and delicious in myriad forms! This recipe is proudly inspired by the pioneering work of Zoë François and Jeff Hertzberg in “Artisan Bread in Five Minutes a Day.”

No-Knead 10-Day Semolina Olive Oil Pizza Dough & Fancy-Pants Bacon Jam, Spinach, Egg and Asiago Breakfast Pizza

By Rebecca Lindamood

Prep Time: 15 mins

Total Time: 15 mins

This no-knead semolina olive oil pizza dough is exceptionally easy to make and yields a beautifully crisp, chewy crust. Perfect for pizza, pita, or focaccia, it stays fresh in the fridge for up to 10 days. Paired with savory bacon jam, fresh spinach, a perfectly cooked egg, and sharp Asiago cheese, this breakfast pizza is a gourmet treat you can whip up any time!

Ingredients

For the No-Knead 10-Day Semolina Olive Oil Pizza Dough:

• 5 1/2 cups room temperature water
• 3 tablespoons instant yeast
• 2 tablespoons kosher salt
• 2 tablespoons sugar (raw or granulated)
• 1/2 cup extra virgin olive oil
• 11 cups all-purpose flour (approx. 2 pounds, 15 3/4 ounces by weight)
• 2 cups semolina flour (approx. 11 ounces by weight)

Per Pizza:

• 1 navel-orange sized piece of No-Knead Semolina Olive Oil Dough or your favorite pizza dough
• 2 tablespoons Bacon Jam, warmed to slightly over room temperature
• 1/4 cup cooked spinach, squeezed to remove most liquid
• 2 tablespoons finely grated Asiago cheese, divided
• 1 egg, cracked into a shallow bowl or measuring cup

Optional, but tasty:

• Hot sauce

Instructions

For the No-Knead 10-Day Semolina Olive Oil Pizza Dough:

1. In a 12-quart capacity bucket (or similar large container), combine the water, instant yeast, kosher salt, sugar, and extra virgin olive oil. This recipe can be halved if you don’t have a container large enough.
2. Add the all-purpose flour and semolina flour. Stir thoroughly until no dry pockets of flour remain. For easiest mixing, wet one hand and forearm and use it to fully incorporate all ingredients. Kneading is not required.
3. Cover the bucket lightly (do NOT use a tight-fitting lid; the dough needs to breathe and expand). Let the dough rest at room temperature until it has roughly doubled in size and then begun to collapse. This typically takes less than 2 hours in warm environments and a bit longer in cooler temperatures.
4. The dough is ready for immediate use. For any leftovers, store them in the same lightly covered container in the refrigerator for up to 10 days. If you need to store it longer, divide the dough into individual pizza-sized portions, smear each with about a teaspoon of olive oil, and freeze in resealable plastic bags for up to 3 months.

For the Fancy-Pants Bacon Jam, Spinach, Egg and Asiago Breakfast Pizza:

5. Preheat your oven to 475°F (245°C) with a pizza stone in place, if you have one, for optimal crispiness.
6. On a clean, lightly floured surface (using semolina flour for dusting is a great touch), roll or press out one navel-orange sized piece of your prepared pizza dough. Aim for about 1/4-inch thickness in the center, with slightly thicker edges for a satisfying crust.
7. Carefully spread the warmed bacon jam from the center of the dough outwards, leaving about a 1/2-inch border around the edges. Warming the jam slightly beforehand makes it much easier to spread without tearing the dough.
8. Sprinkle 1 tablespoon of the grated Asiago cheese evenly over the bacon jam, then scatter the squeezed, cooked spinach on top.
9. Dust a pizza peel (if using a pizza stone) or a baking sheet (if not using a stone) with semolina flour or cornmeal. Carefully transfer the prepared pizza dough onto the dusted peel or pan.
10. If using a pizza stone, swiftly slide the pizza directly onto the hot stone. If using a baking sheet, place the sheet directly into the center of the preheated oven. Bake for 4 minutes.
11. After 4 minutes, open the oven door and carefully pour the cracked egg directly into the center of the pizza. This is easiest if you hold the bowl or measuring cup very close to the pizza to prevent the egg from spreading too much.
12. Continue baking for an additional 8-14 minutes, or until the egg is cooked to your preference. I recommend removing it when the egg whites are fully set but the yolk is still wonderfully runny for maximum deliciousness.
13. Transfer the hot pizza to a cutting board. Immediately sprinkle with the remaining Asiago cheese, allowing it to melt slightly from the residual heat.
14. Serve your gourmet breakfast pizza hot or cold, with a dash of hot sauce if you enjoy an extra kick.

Nutritional information provided is an estimate and should be calculated with the actual ingredients used in your recipe using your preferred nutrition calculator.

An Exciting Giveaway (Winner Announced!)

And now, for another exciting announcement! We previously hosted a fantastic giveaway, generously sponsored by the wonderful folks at Smuckers. They offered one lucky Foodie with Family reader an truly amazing gift basket. When I say amazing, I mean it included four beautiful pink and green striped ice cream bowls (the real kind, not plastic!), a handy ice cream scoop, some of their innovative new ice cream toppings like Blueberry and Hot Caramel, classic favorites such as Hot Fudge, and even some sweetened condensed milk to make their incredibly easy 3-ingredient ice cream (recipe included!). And the cherry on top? A phenomenal $75 gift certificate to Cooking.com!

What does this delightful giveaway have to do with a fancy breakfast pizza, you might ask? Well, in my humble opinion, what pairs better with pizza than a milkshake? Absolutely nothing! And if I happened to “accidentally” dollop some of that luscious caramel sauce into my blender with ice cream and milk, I might have “accidentally” loved it beyond measure. I highly recommend that particular “accident.” Pure happiness!

The rules for entry were simple: leave a comment sharing what you love to eat with your milkshakes, how you’d spend that generous $75 gift certificate, your favorite ice cream topping (Smuckers or otherwise), a funny anecdote (like pouring Magic Shell over your brother’s head!), or what toppings you enjoy on your breakfast pizza. And the wait is over!

We are thrilled to announce that our winner, chosen by random.org, was TiffH!

TiffH: “Well here in Oklahoma I love me a Strawberry milkshake with crinkle cut fries from Braum’s Ice Cream. And as far as cooking gift card I would get the ice cream maker I’ve been wanting (cuz I don’t have one) and use it with all that spiffy Smucker’s ice cream toppings and bowls… yeah! Can you overnight me some of that pizza because it looks delicious, and the egg on top genius!”

TiffH, if you’re reading this, please email me your mailing address and I’ll ensure those fantastic goodies get sent your way directly from the generous team at Smuckers!

And as a final favor, since Smuckers was so incredibly generous, please show them a little love. Head over to their website at Smuckers.com. They have some truly delightful dessert recipes waiting for you to discover!