Bacon Jam and Potato Breakfast Pizza #SP5

There’s something truly magical about the intersection of breakfast and pizza. My grandmother, bless her heart, used to make us “breakfast pizzas” on Sunday mornings, using leftover biscuits as the base and topping them with scrambled eggs and sausage gravy. It wasn’t fancy, but it was pure comfort, and the aroma alone could coax even the sleepiest kids out of bed. This Bacon Jam and Potato Breakfast Pizza takes that comforting nostalgia and elevates it with sophisticated flavors, offering a delightful sweet-salty-savory explosion in every slice.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 4
• Yield: 1 10-12″ Pizza
• Dietary Type: Not specified, but can be modified

Ingredients

• 1 lb of your favorite pizza dough
• 2 cups Simply Potatoes® Shredded Hash Browns
• 1 (7 ounce) jar bacon jam (I used Skillet Bacon Spread)
• 3 cups shredded mozzarella cheese, separated in half
• 4 eggs

Equipment Needed

• Pizza stone
• Colander
• Clean dish towel
• Rolling pin

Instructions

1. Place a pizza stone in the oven and preheat oven to 500°F (260°C). Ensure the stone is thoroughly heated for a crispy crust. This preheating step is crucial for achieving a pizzeria-quality bake.

2. Take the potatoes out of the bag and place them in a colander. Rinse and drain well. This removes excess starch, which helps the potatoes crisp up beautifully in the oven.

3. Place potatoes in a clean dish towel and wring dry. Getting rid of excess moisture is critical. The drier the potatoes, the crispier they will become during baking, preventing a soggy pizza.

4. Roll out pizza dough to a 10-12″ round. Aim for a consistent thickness to ensure even cooking. If the dough is too elastic, let it rest for a few minutes before continuing to roll.

5. Spread rolled out dough with 2/3 of the bacon jam. This is your flavor base, so spread it evenly but not too thickly. The bacon jam provides sweetness, saltiness, and smoky richness that elevates the pizza.

6. Top jam layer with one and a half cups of cheese. This layer of mozzarella will melt and bind the potatoes to the crust, creating a delicious, cheesy foundation.

7. Top cheese with hash browns. Distribute the shredded hash browns evenly over the cheese. Try to create a single layer to maximize crispiness.

8. Spread remaining cheese over hash browns. The final layer of mozzarella will melt and create a golden, bubbly crust over the potatoes.

9. Make 4 small depressions in each quadrant of the pizza. These indentations will hold the eggs, preventing them from sliding off during baking.

10. Place 1 egg in each of the depressions. Gently crack each egg into the prepared indentations. Be careful not to break the yolks!

11. Dollop remaining bacon jam around top of pizza. This final touch of bacon jam adds bursts of intense flavor and visual appeal.

12. Bake for 12 minutes, until egg white is cooked and yolk is runny. Keep a close eye on the eggs! You want the whites to be set and the yolks to be runny, but cooking times can vary depending on your oven.

    • Note: Everyone’s oven bakes differently. My oven is temperamental and takes longer to bake the eggs. Keep an eye on your eggs while they bake and adjust cooking time accordingly. You may need to bake it for a few minutes longer, or if the crust is browning too quickly, reduce the oven temperature slightly.

Expert Tips & Tricks

• For an extra crispy crust, brush the edges of the dough with olive oil before baking.
• If you can’t find bacon jam, you can make your own by simmering cooked bacon with brown sugar, vinegar, and spices until it reaches a jam-like consistency.
• To prevent the eggs from overcooking, you can add them to the pizza during the last 5 minutes of baking.
• For a spicier kick, add a pinch of red pepper flakes to the bacon jam before spreading it on the pizza.
• If you’re short on time, you can use pre-made pizza crust instead of making your own dough.
• Using parchment paper under the pizza while baking can prevent sticking and make cleanup easier. Just be careful when transferring to the hot pizza stone.

Serving & Storage Suggestions

Serve the Bacon Jam and Potato Breakfast Pizza immediately while it’s hot and the eggs are still runny. Garnish with fresh chives or parsley for a pop of color. Leftovers can be stored in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until warmed through. The eggs will likely be more cooked after reheating. While you can freeze leftovers, the texture of the potatoes and eggs may be compromised upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	461.5 kcal	N/A
Calories from Fat	212 g	46%
Total Fat	23.6 g	36%
Saturated Fat	12.6 g	63%
Cholesterol	252.4 mg	84%
Sodium	613.6 mg	25%
Total Carbohydrate	36.4 g	12%
Dietary Fiber	0.6 g	2%
Sugars	25.1 g	100%
Protein	25.1 g	50%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Use a gluten-free pizza dough for a gluten-free version.
• Vegetarian: While the bacon jam makes this not vegetarian, you can substitute it with a caramelized onion jam or a roasted red pepper spread.
• Dairy-Free: Use a dairy-free mozzarella cheese alternative, though the melting properties may vary.
• Potato Variation: Use Simply Potatoes® Diced Potatoes instead of shredded for a different texture. You could even use a mix of both!
• Add Veggies: Incorporate sautéed spinach, mushrooms, or bell peppers for added nutrients and flavor.

FAQs (Frequently Asked Questions)

Q: Can I prepare the pizza dough ahead of time?
A: Yes, you can make the pizza dough a day or two in advance. Store it in the refrigerator, wrapped tightly in plastic wrap, and let it come to room temperature before rolling it out.

Q: Can I use regular bacon instead of bacon jam?
A: While you could use cooked and crumbled bacon, bacon jam provides a more concentrated and complex flavor. It also adds a touch of sweetness that complements the other ingredients.

Q: How do I prevent the crust from getting soggy?
A: Ensuring the potatoes are thoroughly dried and using a hot pizza stone will help prevent a soggy crust. Avoid overloading the pizza with toppings.

Q: What if I don’t have a pizza stone?
A: If you don’t have a pizza stone, you can use a baking sheet. Preheat the baking sheet in the oven before placing the pizza on it for a similar effect.

Q: Can I add other cheeses besides mozzarella?
A: Absolutely! Feel free to experiment with other cheeses like cheddar, provolone, or parmesan for different flavor profiles.

Final Thoughts

This Bacon Jam and Potato Breakfast Pizza is more than just a recipe; it’s an experience. The combination of savory potatoes, sweet and smoky bacon jam, gooey cheese, and perfectly cooked eggs is a symphony of flavors and textures that will awaken your senses and leave you craving more. I encourage you to try this recipe and make it your own. Feel free to experiment with different toppings and variations to create your perfect breakfast pizza masterpiece. Don’t forget to share your creations and feedback – I’d love to hear what you come up with! Pair it with a strong cup of coffee or a refreshing mimosa for the ultimate breakfast indulgence.