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Cornmeal Crust Breakfast Pizza

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Chef John Lewis

Published: March 20, 2009

Serves 8

3 tbsp. olive oil, divided

1 cup milk
2½ cups water
1 cup yellow corn meal, coarse grind
1. tsp. Salt
ground black pepper
1 small onion diced
½ cup chopped bacon
1 lb. Frozen chopped spinach, squeezed dry
1 cups cheddar or mozzarella cheese
8 eggs

1. Preheat oven to 450F. Spray pizza pan with vegetable spray. In a medium saucepan over medium high heat, add the milk, water and salt and bring to a boil, reduce heat to medium and slowly whisk in the cornmeal, avoiding lumps. Reduce heat to low, whisk frequently for about 10 minutes or so until mixture is thick - add water if it becomes too thick.

2. Stir 1 tbsp. of olive oil into the cornmeal mixture and spread it evenly in the pizza pan - about 1/2in. thick. Sprinkle with salt and pepper, cool and cover with film and place in a refrigerator for at least 1 hour or overnight.

3. Put pizza in oven and bake for 25 to 30 minutes until it browns and is crisp around the edges. Remove, cut into 8 even slices and set aside until ready to finish pizza.

4. Meanwhile, put 2 tbsp. Olive oil in a medium saute pan over medium heat, add onion and bacon and cook until onion is soft and bacon is browned. Remove bacon and onion from pan and add the spinach and cook until water is evaporated and sprinkle with salt and pepper. Combine the bacon and onion with the spinach and reserve the mixture until ready to finish the pizza.

5. When you receive an order, place a slice of pizza on a small baking sheet, top with the onion and spinach mixture followed by the cheese and bake in a 400F oven for 6 minutes. Meanwhile prepare an egg (poached, scrambled or fried). Remove pizza slice from oven and top with the cooked egg and garnish with parsley and serve.

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