Breakfast Pizza

Now, this is not an uncommon pizza but surely tasty any time of the day and fairly simple. There are many variations of this pizza but basically it is the process of baking an egg on top. Underneath can be anything you like.
This is my second pass at the pizza, the first one being disastrous. I now have the tips and tricks to get it done right! I was so excited it worked that I kind of forgot to take a picture and someone, my brother, ate a slice before I remembered.

Breakfast Pizza
1 package of pizza crust (it can either be canned, home-made or the bagged kind usually found by the pre-grated cheeses in the refrigerator section of the super market)
1/2 c skim ricotta
1/2 c skim, low moisture mozzarella
1/4 c parmesan grated
1/4 c total bacon, sausage, ham or any breakfast meat you like
2 tbsp green onion, chopped
4 fresh large eggs, the fresher the better because the whites are less runny
olive oil

Pre-heat oven to 500 or as high as the oven will go but NOT on broil. Stretch out pizza to about 8-10-in diameter. I use my rectangular stoneware but make it fit what ever kind of pizza stone you have. If you do not have a pizza stone a sheet pan with sides will work. Make sure that you oil the stone or sheet pan well before adding the dough.
Add ricotta and smooth into an even layer leaving about 1/2-in around the edges. Add green onion and meat in an even layer. Top with parmesan and mozzarella. Bake for 8-10 minutes.
While that is baking get your eggs cracked into 4 individual dishes with a little salt and pepper. Here comes the tricky part. I learned hard way that my oven was very crooked. I have adjusted it since but when you pull out the oven rack the pan will inevitably dip lower in the front. Having all the eggs prepped will help make this smooth and hopefully painless experience.
Ok, here goes.... after the 8-10 min pull your pizza out. make four little wells in the cheese topping being careful not to break through the crust. Tilting the pizza stone slightly to the back of the oven add each of the eggs to the wells and quickly slide the pizza back into the oven. Bake for another 5-10 min depending on how you like your eggs. I like them runny and eat around the yoke dipping the rest of the pizza into it... YUMMM!
It's really not as hard as it sounds but you will soon discover how lopsided your oven is. If the egg starts to run off the side keep an eye on it. When it just starts to set up take a spatula, you will be thankful you oiled the pan well, and scoop it back onto the pizza. No one will ever know.

The possibilities are endless with egg topped pizza. No meat is required. I just happen to have some bacon to use up. The egg pizza would be great with some fresh ricotta, spinach and garlic with eggs or a spicy red sauce, with some parmesan and italian sausage. It would also work with something very simple like herbed goat cheese, mozzarella, egg then when it comes out of the oven top it with some spicy arugula.

Tell me what creations you come up with and enjoy the good memories spent in the kitchen!