Egg & Tomato Confit Pizza

Breakfast pizza inspired by the dish shakshuka using our BSM Sourdough Pizza Dough recipe! Great for the grill on those summer camping trips, or baked right at home for a hearty and nutrient dense breakfast. 

Download a printable version of the recipe here.

Egg & Tomato Confit Pizza 

Shakshuka inspired! *This recipe was baked over a gas grill. See kitchen oven modifications below.

Yield: One large pizza

Tools: pizza stone for grill or oven

Ingredients:

1 BSM sourdough pizza dough ball (see recipe here)

½ cup tomato & garlic confit

½ cup of fresh mozzarella (pearls used here)

3 large eggs

¼ cup feta or goat cheese

Confit:

2 cups cherry tomatoes

5 cloves garlic (sliced)

1 ½ T flaky sea salt

1 cup olive oil

Garnish:

fresh basil

fresh parsley

balsamic vinegar reduction

flaky sea salt

Method:

Confit:

Make in advance so this cools to room temperature before using on the pizza.

Preheat an oven to 300°F or use the grill at the same temperature for this step. Place tomatoes, sliced garlic, and olive oil onto a sheet tray or small casserole dish. Sprinkle the flaky sea salt over the top. Allow to cook uncovered in the oil for 40-45 min. Remove from heat and pour the mixture into a glass or metal bowl. Let the tomato confit cool to room temperature.

If using a grill for this step, follow the same steps above, and wrap the entire pan or dish in aluminum foil before placing onto the grill. Periodically check the grill temperature to ensure it stays at 300°F.

Gas Grill:

Place a pizza stone in the center of a gas grill. Preheat the gas grill to reach at least 800°F, monitoring its temperature gauge. If not using a gas grill, you will need to have a temperature gauge to ensure the grill is to temp. Allow the grill to stay at this temperature for 20-30 min before using to allow the stone to heat to temperature.

Shaping:

*Make sure the sourdough dough ball sits out at room temperature for at least an hour before shaping a pizza. This will allow it to proof once more and it will be much more manageable to stretch and shape.

On a very generously floured work surface, flip the sourdough pizza dough ball back and forth on both sides to coat with flour. Begin to pull from the center of the dough with your hands, then gently fold the dough over the top of your hands, allowing your knuckles to guide the center outward as it stretches. Be sure to do this step evenly and simultaneously rotate the dough as it drapes over your knuckles. At this point, it should have thinned out in the center with the edges slightly thicker for the crust. Set the dough back down onto the floured bench, and dimple into the edges of the crust to define the edges more. It should never stick to the bottom of the work bench at this point. Place the dough onto a pizza peel, as this will make it easy to transfer to the pizza stone. Reposition and shape the dough if need be. Give the dough on the pizza peel a little shake to ensure it is not sticking.

Assembly:

The toppings can now be placed onto the dough. Spread the tomato & garlic confit evenly across the top center of the dough, leaving a gap for the crust edges, then add the mozzarella. Sprinkle semolina flour onto the pizza stone, and slide the uncooked pizza onto the top of the pizza stone quickly so it holds its shape. Close the grill quickly to prevent the temperature from dropping too much. Allow the pizza to cook for about 5-6 min.

Remove the pizza from the grill. Using the back of a spoon, make three indentions into the pizza across the top. This will create wells for the eggs. Crack an egg into each well, and place the pizza back onto the grill, being careful not to let the eggs run off the pizza. Continue to cook for 4-5 min or until the tops of the egg whites solidify and become opaque resembling sunny side up eggs.

Remove the pizza from the grill and add any or all of the above garnishes, ending with a drizzle of the balsamic reduction.

Oven:

Preheat an oven to 500°F and place the pizza stone on the middle rack. Allow the stone to heat for and additional 30 min after the oven is preheated. Reduce the heat to 450°F. Follow the same steps above for shaping the dough and assembling the pizza before placing onto the pizza stone in your home oven. Bake for 12-15 min initially. Follow the same steps above for the egg addition, then bake for an additional 8 min or until the tops of the egg whites solidify and become opaque, resembling sunny side up eggs.

Remove the pizza from the grill and add any or all of the above garnishes, ending with a drizzle of the balsamic reduction.

Allow to slightly cool before digging in!