Bacon & Eggs Breakfast Pizza
Michael Scelfo, Executive Chef of Russell House Tavern, shows how to work the dough to just the right shape and consistency for his pizza. Sautéed spinach and garlic, crisp bacon, and a couple of eggs share topping rights with shredded fontina cheese. Hot from the oven, a dusting of freshly-grated pecorino romano gives it the final eye-opener. Share over a leisurely brunch or take it to-go for a breakfast that rivals anything you get at the drive-up window.
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