Campfire Breakfast Pizza
A not-so-traditional spin on a classic dish.
Recipe by Hayley Richards
Photos by t.e.l.l. New England
Pizza. Breakfast. Camping. Three words that don’t typically find themselves paired in the same sentence. But, what better way to cook a pizza than overopen flames... and for breakfast no less! This recipe merges some of our morning food essentials; eggs and bacon with fresh, locally sourced cherry tomatoes and basil. Topped with burrata, arugula and crumbled bacon. Need we say more?
fresh pizza dough
6 large eggs
8 slices of bacon, 2 cooked and crumbled
Handful of cherry tomatoes, halved
1 cup fresh arugula
1 ½ lb. Burrata cheese
2 tbsp. Kate’s Unsalted Butter
salt & pepper to taste
Bring fire to proper cooking conditions. Do this by allowing the fire to burn down to coals. Rake the hot coals into the center and add small pieces of kindling over coals as necessary.
Spread pizza dough evenly onto cooking griddle and set aside. In a small skillet, melt 2 tablespoons of butter. Season with salt and pepper. Drizzle melted butter onto pizza dough and brush onto surface evenly. Place griddle over fire for 2-4 minutes to begin cooking the dough. Remove from heat and set aside.
Top dough with crumbled burrata, halved tomatoes, uncooked bacon, basil and egg. To keep egg from running across the pizza, make small circular boundaries with the bacon slices. Cover with tin foil and place back on heat. Meanwhile, cook two pieces of bacon. Let bacon cool, then crumble. Set aside.
Cook pizza for 10-15 minutes or until egg is cooked to desired doneness. Top with arugula and crumbled bacon. Enjoy!