Breakfast Pizza, West Coast Style
Bacon and eggs get a fancy-pants upgrade
Tony Gemignani, owner of San Francisco's Tony's Pizza Napoletana, twelve-time World Pizza Champion, and author of The Pizza Bible, fires up a pie that takes bacon and eggs to a whole new level. His guanciale and quail egg pizza recipe is inspired by the flavors of America's West Coast and California, where the bacon becomes rich, flavorful guanciale (bacon made from hog cheeks or jowls) and the eggs come from the state's official bird. The multigrain pizza dough is made with white flour, whole wheat flour, and a hint of rye in the poolish starter. The combination of grains gives the pizza a slightly nutty flavor that pairs particularly well with these sweet and savory toppings. Throw in some potatoes, and you've got a whole brunch on a pizza.
Excerpted with permission from The Pizza Bible by Tony Gemignani, copyright © 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc.