Brunch or dinner, this recipe is perfect to pair with our dry Mendocino Riesling.
6 oz. thick-sliced bacon, cut crosswise into 1/3-inch lardons
4 large eggs
1 tbsp. heavy cream
2 tbsp. unsalted butter
All-purpose flour, for dusting
1 lb. pizza dough
1/3 cup crème fraîche
3 oz. Brie, thinly sliced (with rind if desired)
2 oz. fresh mozzarella, shredded
Snipped chives, for garnish
1) Set a pizza stone in the oven and preheat the oven to 500°F. Spread the bacon in a pie plate and bake for 15 minutes, stirring once, until nearly crisp. Using a slotted spoon, transfer the bacon to paper towels to drain.
2) Meanwhile, in a bowl, whisk the eggs with the cream and a pinch of salt. In a medium nonstick skillet, cook the eggs and 1 tbsp. of the butter over low heat, whisking frequently, until small curds form and eggs are creamy, about 12 minutes. Remove the eggs from the heat. Stir in the remaining 1 tbsp. of butter and season with salt.
3) On a lightly floured work surface, stretch out the pizza dough into a 12-inch round and transfer to a lightly floured pizza peel. Spread the crème fraîche evenly over the dough, leaving a 1-inch border all around. Top with the crispy bacon, Brie and mozzarella.
4) Slide the pizza onto the hot stone and bake for about 7 minutes, until lightly golden and bubbling. Remove the pizza from the oven and spoon the scrambled eggs on top. Slide the pizza back onto the stone and back for 2 minutes longer, until the edges are hot. Garnish with chives, cut into wedges and serve.
Courtesy of Food & Wine, Contributed by Jesse Sutton