Bacon, Kale and Egg Grandma Pie
Pancakes? Yawn. An omelet? Boring. Give your brunch guests what they want: Sarah Copeland’s bacon, kale and egg grandma pizza.
“It doesn’t require any special skill or equipment and it allows you to easily wow with fresh greens and soft, quivering egg yolk,” Copeland tells us. “Fresh kale gives you plenty of PR in the health category, and bacon lends the smoky satisfaction brunch-goers crave.”
PureWow’s Chef in Residence program invites food influencers and tastemakers from all over the world to create new recipes in our New York City test kitchen.
2 tablespoons extra-virgin olive oil, plus more for drizzling
Fine cornmeal, for dusting
Two 16-ounce (455g) balls of pizza dough (store-bought or homemade), at room temperature
2 ounces Gruyère or Comté cheese, coarsely grated
4 or 5 pieces thick-cut bacon
½ large bunch kale, trimmed and chopped or torn
4 fresh eggs
Freshly ground black pepper
Chives or chive blossoms (optional), for garnish
1. Preheat the oven to 475°F and place a rack in the bottom third of the oven. Brush a baking sheet with the olive oil and sprinkle lightly with cornmeal.
2. Gently stretch the dough with your hands, being careful not to break or tear. Press the dough into the pan, stretching to fill half of the tray into the corners. Repeat with the other ball of dough so that the entire tray is covered and the two pieces of dough meet in the middle. Press together lightly to create a seam. Top the dough with the cheese, bacon, kale and a generous pinch of red-pepper flakes. Drizzle with olive oil and sprinkle with sea salt.
3. Bake until the dough is pale golden and starting to look crispy, about 8 minutes. The bacon should be crispy and golden, and the kale should be wilted but not too dark.
4. Open the oven door, pull out the rack and crack the eggs onto the pizza. Bake until the egg whites are set and the yolks are still slightly soft, 5 to 7 minutes. Drizzle with more olive oil, if desired, and sprinkle with smoked sea salt, black pepper and chives or chive blossoms. Serve warm.