So, dinner. Ours have been a little sketchy lately, mostly comprised of the post-holiday bits and pieces lingering in the fridge and pantry, which are then married to whatever quirky combination of food has been cooked in that day's recipe testing marathon. Case in point: one night we lapped up small bowls of soup served alongside lettuce wraps, pissaladiere, bits of leftover tartiflette, and bacon-wrapped dates stuffed with blue cheese. The kids came to the table looking a little dubious – can you blame them? – but still managed to put together a plate for themselves. Thankfully, Rob took over last night, and the boys breathed a huge sigh of relief to see an actual meal on the table, and one that included lots of meat, which is the official stamp of an authentic dinner as far as they’re concerned.
We still have another three weeks of weird eating ahead of us, or so it would seem based on the list of recipes that need some final tweaking. To prepare, I’m tucking a few reliable yet simple meals in my back pocket for when it would be downright cruel, and possibly illegal, to serve the kids hot buttered rum and brandy-braised mushroom crostini.
Breakfast for dinner is about as easy as it gets, and this version takes on a new meaning when your favourite morning foods– crispy bacon and baked eggs - are scattered over a golden pizza crust and topped with gooey cheeses. Feel free to make individual pizzas in lieu of one large one, especially if you all like your eggs cooked to a different degree of doneness, and don’t hesitate to get creative with the toppings by adding breakfast sausage and potato pieces to the mix.
- Homemade or store-bought pizza dough, enough for one 12” pizza
- 1 tablespoon olive oil
- Flour, for dusting
- 1/4 cup pizza sauce
- 1½ cup grated mozzarella cheese
- 3 slices bacon, cooked and roughly chopped
- 1 teaspoon dried oregano
- ½ cup grated Parmesan cheese
- 3 eggs
- Salt and pepper
- 2–3 tablespoons chopped fresh parsley
Prepare the pizza dough as per the recipe or package directions and bring it to room temperature.
Preheat the oven to 500°F, 30 minutes before baking the pizza. Invert a large baking sheet and brush the olive oil over the bottom of the pan. Lightly dust it with flour and set aside.
On a lightly floured work surface, press the dough out to a 12” circle. Transfer it to the baking sheet and smooth the dough into a round shape. Spread the pizza sauce evenly over the dough and top with the mozzarella cheese, bacon, oregano and half the Parmesan.
Crack the eggs in the centre of the pizza, season with salt and pepper, and cover with the remaining Parmesan. Bake for 10–12 minutes, or until the crust is golden brown, the cheese is melted and the eggs are cooked through. Garnish with the chopped parsley and serve hot.