"Wayne Boatwright" > wrote in message
3.184...
> On Tue 20 May 2008 08:26:05p, Paul M. Cook told us...
>
>>
>> "Wayne Boatwright" > wrote in message
>> 3.184...
>>> On Tue 20 May 2008 07:55:43p, Andy told us...
>>>
>>>> Paul M. Cook said...
>>>>
>>>>>
>>>>> "Andy" <q> wrote in message news:Xns9AA4E5F97559Ecotd@
> 216.196.97.136...
>>>>>> Paul M. Cook said...
>>>>>>
>>>>>>>
>>>>>>> "Andy" <q> wrote in message
>>>>>>> ...
>>>>>>>> Name your favorite pizza!
>>>>>>>>
>>>>>>>> Pepperoni and sausage, showered in crushed red pepper flakes,
> garlic
>>>>>>>> and oregano.
>>>>>>>>
>>>>>>>> Yours?
>>>>>>>>
>>>>>>>
>>>>>>> Shrimp on a bed of parmesan cheese sauce, chopped garlic, sprinkled
>>>>>>> with parmesan, romano, little sea salt and parsely then a drizzle of
>>>>>>> olive oil.
>>>>>>>
>>>>>>> Paul
>>>>>>
>>>>>>
>>>>>> Paul,
>>>>>>
>>>>>> Are you a CIA gourmet or something? (Fry Spy)
>>>>>
>>>>> Nah, I just love shrimp. My second favorite pizza is bacon and egg.
>>>>> Had it years ago in LA and I make it fairly regularly now. Totally
>>>>> awesome.
>>>>>
>>>>> Paul
>>>>
>>>>
>>>> Paul,
>>>>
>>>> Are we talking bay shrimp or bigger shrimp pizza?
>>>>
>>>> I can't grasp a bacon and egg pizza. Omelette, yeah I can do that.
>>>>
>>>> I'd certainly try a bacon and egg pizza if you made it!
>>>>
>>>> Best,
>>>>
>>>> Andy
>>>>
>>>
>>> I love bacon on pizza, but you can keep the egg!
>>
>>
>> Dude, try it. It's awesome and it's like a whole breakfast with an
> edible
>> plate.
>>
>> Paul
>
> I'm trying to assume that this does not involve pizza sauce. I just can't
> do eggs and tomato, except for the occasional fresh tomato slice. How do
> you make it?
>

No sauce. You want a coarse grate for the cheese, I use the food processor.
You need something to hold the eggs together while they cook so the cheese
should be like gravel sized bits. Then you spread that out on the dough,
make your pockets to hold the raw egg, top with the crumbled bacon, a
liberal sprinkle of parmesan and romano, some salt and into the hot oven.
The eggs come out fairly medium so you have a crispy yet somewhat soft
crust, the gooey cheese, the creamy eggs and the bacon. I use about 4 eggs
for a pound of dough. They tend to spread out a bit so you get good
coverage.

Paul