Any time is pizza time around the Santa Barbara Baker house. This pizza was designed with the earlier part of the day in mind but amazing any time of day. I throw some dates in the mix for those wake and bake moments when you just can’t make up your sweet vs. savory mind. Trust me on this one, the dates make it! Roasted potatoes, bacon, and a perfectly cooked egg. This is brunch pizza dreams. One love!

For this bake in the Ooni Koda 16 I’m using the recipe in my homemade sourdough pizza dough recipe and how to. If you’re using store bought dough check out my video on How to Make Store Bought Dough Awesome. If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have!

Print Recipe

Potato, Bacon, & Egg Pizza – A Savory & Sweet Brunch Pizza!

Total Time30 minutes mins

Course: Appetizer, Breakfast, Brunch, Main Course, Pizza

Cuisine: American, Breakfast, Italian, Pizza

Keyword: Bacon, Breakfast, Brunch, Egg, Ooni, Ooni Koda 16, Ooni Pizza Ovens, Pizza, Potatoes, Sourdough Pizza

Servings: 1 pizza

Author: Santa Barbara Baker

Ingredients

• 1 lb Potatoes I like to use whole small potatoes such as fingerling. A mix of potatoes, like in the video, even better!
• 2 strips Bacon Cut into lardons or small chunks.
• 1/4 Red Onion Sliced super thin on a mandoline slicer.
• 1 Date Cut into thin strips or small chunks.
• 1 Egg Cracked into a ramekin and seasoned with salt and pepper.
• 100 g Fresh Mozzarella Cheese
• 1/4 cup Fontina Cheese Grated.
• 2 tbsp Parmigiano Reggiano Grated.
• 1 tbsp Fresh Chives Minced.
• 1 dough ball Pizza Dough A naturally fermented (sourdough) recipe & guide. Easy yeasted thin & crispy pizza recipe. Using store bought dough? Check out my vid on How to Make Store Bought Dough Awesome!

Instructions

Roasted Potatoes

• Preheat oven to 400f with convection or fan on. In a medium bowl toss whole potatoes with a generous amount of olive oil and salt. Roast on a half sheet pan till easily pierced with a fork. About 15 minutes depending on size. Let cool before using. Slice into small chunks.

Pizza

• Watch the video for the full how to!
• Preheat your Ooni Pizza Oven for at least 30 minutes, I like to heat the center of the oven deck to around 850f before loading this style of pizza.
• Lightly dress the sliced with olive oil and salt.
• Begin building the pizza by adding the fresh mozzarella, Fontina, and Parmigiano Reggiano to the stretched pizza dough.
• Next add the sliced date, it's important to add under the other toppings or it will burn. Add the seasoned red onions. Top with roasted potatoes and bacon. Season with salt and pepper.
• Bake in your Ooni pizza oven till the crust is just set, one full rotation. Carefully remove pizza from the oven using your turning peel or loading peel and add the cracked and seasoned egg. Return pizza to oven and bake till egg whites are just set and crust is nicely browned.
• Let the crust set on a wire rack for a least 20 seconds. Top with minced chives. Slice, serve immediately. I serve my pizza on this 14" Wooden Pizza Peel.

Notes

In the Wake & Bake Pizza Video I’m using the 14″ Pizza Peel from Ooni to load the pizzas and the turning peel from the GI Metal TriPizza Kit. I always let my pizzas rest for a short while to ensure the crust doesn’t get soggy, they kick it on this half sheet pan rack set. I use this pizza cutter. I serve my pizza on this 14″ Wooden Pizza Peel.

 

If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!

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