Breakfast / Brunch
Alpine Breakfast Pizza
The combination of cheese, bacon, and egg will have you craving this Alpine Breakfast Pizza from the Food + Fire cookbook for more than just breakfast.
Preheat grill for indirect grilling to 500° with a grill safe pizza stone placed on indirect zone; preheat for 1 hour with grill lid closed.
Gently form dough into a 10–12-inch pizza.
Spread crème fraîche on dough and top with Swiss Gruyère cheese. Add bacon and transfer to a pizza peel.
Transfer pizza to preheated stone, close the lid, and bake until dough is “set” on the bottom about 5 minutes; rotate pizza 180°, and crack egg onto center of pizza. Close lid, and cook pizza until egg is barely cooked over easy, 4–5 minutes more.
Top pizza with chives, and break the yolk to run onto the pizza before cutting and serving.
Per 1/2 pizza
% Daily Value*
Total Fat 30g 46%
Saturated Fat 16g 80%
Cholesterol 182mg 60%
Sodium 1844mg 76%
Carbs 70g 23%
*Percent Daily Values are based on a 2,000 calorie diet.