Makes 4 servings
- 1 lb. of your favorite pizza dough
- ½ cup polenta or coarse cornmeal (to spread on countertop to prevent dough from sticking)
- 1 lb. Bellwether Farms Crème Fraiche
- 1 cup finely shredded sharp Bellwether Farms Carmody
- ½ tsp. Kosher Salt
- ½ tsp. Ground Pepper
- 1 lb. Bacon strips (cooked until crispy)
- 4 Large eggs
- 4 Tbsp. chopped fresh chives
- Canola Oil Cooking Spray
Mix crème fraiche with the salt, pepper, and ½ cup of the shredded carmody. Using a bench scraper or knife, separate the pound of pizza dough into four equal portions. Spread ¼ of the polenta onto the countertop and roll out each portion of dough to an 11 inch round, spreading more polenta as needed. Place each round onto a cookie sheet in order to transfer the pizzas to the grill.
Heat the grill to medium/high heat, making sure that the grill surface is clean. Spray with canola oil and flip your pizzas onto the grill (using a large grill spatula will also work). Leave for about five minutes, or until there are nice grill marks and the pizzas are slightly firm. Flip the pizzas over and grill for another five minutes, just until the pizza is firm enough to hold the remaining ingredients. Remove the pizzas from the grill and place back on the cookie sheets. Spread ¼ of the crème fraiche/cheese mixture onto each pizza, and arrange approximately three to four crisp cooked bacon slices to frame the outside perimeter of each pizza with each slice touching the next. Sprinkle ¼ of the remaining shredded cheese onto each pizza.
Lower the heat on the grill to medium/low, and cook the pizzas until the cheese mixture sets, 10-15 minutes. Break one egg onto each pizza and lower the heat to low. Cook for 20 minutes, or until eggs are cooked to desired doneness. Sprinkle 1 tablespoon of chopped chives onto each pizza. Serve and enjoy!