Yes, I said Dippy Eggs! It’s a ‘burgh thing as when I commented on Facebook asking if you guys wanted this recipe IMMEDIATELY people were saying stuff like “Dippy eggs? You must be from Pittsburgh” LOL
dippy adj. “anything you can dip something in—gravy, coffee, etc.” Thus “I’d like dippy eggs so I can dip my toast into them.” See, makes sense.
As you’ve all gathered by now, Pizza is truly my all time favorite food. You can go from simple to uber fancy schmancy. From $2 a whole pie to $50 a slice. Heck, there are probably even more expensive stuff but then I’d call you a fool to your face then ask you to politely adopt me. LOL
I was going through pictures and found this and realized I hadn’t posted it. However I wasn’t sure if you guys would want it or not. Honestly, it’s pretty difficult to determine what type of recipe to post as you never truly know what will trend and what will go unnoticed. Stuff that I think is the best thing since sliced bread will be popular but that lifespan is short while other stuff that seems so basic to me (classic egg salad) goes viral and stays viral. So when I got an overwhelming response to post this recipe I was excited. It’s truly such an honor for me when you guys ask for my recipes or share them. That is truly priceless and humbling.
This pizza came about a million years ago when my brother had a pizza shop. Sometimes you got tired of the ‘traditional’ types of pizza so when I ran the shop or would open up, I’d make pizzas just for me. Sometimes he knew about my concoctions, sometimes he didn’t. This was one of them that I don’t think he knew about.. oops! LOL Now I’ve revamped it quite a bit since those ol pizza shop days where it was 478F degrees working next to the ovens and the only reprieve you had to cool down was either taking a milk case and sitting in the walk in cooler for 5 minutes or the bathroom. For some reason, both places were super cold… and awesome! LOL
Several months ago it was eaaaaaaaarly Saturday morning and I was rummaging in my fridge figuring out what I wanted to create that day in the kitchen. The night before I whipped up a batch of pizza dough and let it slow rise in the fridge. Since I had already planned on making pizza for later in the evening as we were staying in and going to watch movies, I thought back to those pizza shop days and got a huge craving for my breakfast pizza that I used to make. I tore off about 4 ounces of dough, let it rise at room temp and got to cooking away.
As the dough was rising, I had the bacon frying up (Seriously, there is no greater smell than fresh cooking bacon!) and the onion hash browns cooking away. This was sooooooooooo gonna be awesome!
Now since I’m no longer in my 20’s and I tend to eat a bajillion times more healthier (as she is frying up bacon — -shut it! I love bacon. It’s my one vice! LOL), I opted to add in some spinach for iron and okay, color. I also eat visually. If it’s butt ugly I’m very hesitant to eat it.
By the time this was done my stomach was down right growling! That first bite, as I cut into the dippy egg and that luscious yolk cascaded all over the pizza… HEAVEN!
You so need to make this! Now the recipe is for 4 individual ones but you can easily make this into one giant pizza for the family. I like the individual ones this way no one can steal your dippiness! LOLPrint
- 1 lb Best Pizza Dough, cut into 4–4 ounce balls
- 8 tablespoon ketchup, yes ketchup
- 4 Xl eggs
- 16 slices cooked, crispy bacon, cut into 1” pieces
- 3 cups hash browns (I like the fresh ones though you can use frozen)
- 1/4 teaspoon cayenne
- 1 tablespoon canola oil
- 1/2 cup minced onions
- 2 cups loosely packed fresh spinach
- 2 cups shredded cheese mixture (part cheddar and part mozzarella)
- Preheat the oven to 500F with a pizza stone place in on lowest rack for 30 minutes. If you do not have a pizza stone, you can use an inverted metal pan or a pizza screen.
- While the oven is heating up, place the canola oil in a large skillet on the stove over medium high heat.
- In a bowl gently mix together the minced onion, hash browns and cayenne pepper.
- Add mixture to the pan and cook, gently tossing until golden brown.
- When golden brown, remove from the pan and place on a paper towel to soak up any excess grease.
- On a lightly floured surface stretch out each dough ball into a 6” round circle.
- Place the dough circles on to the pizza screen or onto a pizza peel covered in corn meal.
- Repeat for all four 4-ounces balls.
- Gently spread out 2 tablespoon of ketchup over top leaving a 1/2” edge of crust. You do NOT want a lot of sauce on this.
- Evenly divide the hash brown onion mixture up and place over top the sauce.
- Place ½ cup of the cheese mixture over top of the hash browns.
- Place 1/2 cup spinach leaves over top of the sauce again leaving that 1/2” of crust on each pizza.
- Next, evenly divide the bacon up and place over top of the spinach leaves.
- Taking 1 egg, crack it into a separate bowl.
- Using a slotted spoon, carefully pick up the yolk and place that in the middle of pizza.
- Taking a spoon, gently spoon the egg white around the yolk but remaining inside of the well. You may or may not use all of the egg white.
- Repeat these steps with the remaining 3 eggs for each pizza.
- Sprinkle with salt and pepper.
- Slide the pizzas onto the baking stone and bake for 9-14 minutes carefully rotating the pizzas on the pizza stone or pizza screen after 5 minutes. The pizzas will be done when the crust is golden brown, the egg yolk is set and the cheese is bubbly and melted.
- Remove from the oven and allow to cool for 2 minutes.
If you want, you can make this as one large sized pizza. Just add all of the ingredients and increase the eggs to 6-8.