Apple, Bacon and a sprinkle of Parm, with a Cream Cheese Sauce, on a 50-50 Herb Crust
A customer excitedly came up to us at the market, raving about a breakfast pizza he had made with one of our whole wheat crusts. He bought three more crusts (!!) and gave me a run down of his recipe. His variation ran more to the savory side, and I had visions of something a bit more sweet. Here’s what I did:
For 2 small herb crusts, I whisked together 1/2 package of cream cheese, 1 egg, a teaspoon of sugar, and a pinch of salt. Room temperature cream cheese is easier to blend with the egg. I peeled and sliced the apple and sprinkled them with cinnamon sugar. I applied the sauce, arranged the apples and sprinkled with crumbled, cooked bacon and cheese. (If there had been cheddar cheese in the house, I would have used that. But parmigiano reggiano is always around.) The two small pizzas fed four of us nicely as a light breakfast. I think any of our crusts with whole wheat in them would work beautifully for this combo, small or large sized. I will be making this again for a New Year’s Day brunch!