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Pizza Rustica Abruzzese with bacon, egg and pecorino cheese
Abruzzese bacon and egg pizza with pecorino cheese

Pizza Rustica Abruzzese

Author: Flavelo
Recipes Main Courses Quick Meals
Abruzzo is a mountainous region where shepherd culture defines the cuisine. This pizza is essentially a rich, hearty flatbread originally made for shepherds' knapsacks. The smokiness of the bacon, the character of the sheep's cheese (Pecorino), and the creaminess of the egg offer a 'Carbonara' style experience in pizza form. Not a diet dish, but a true energy bomb for busy weekdays.
🕒 Prep Time 25 mins
🍳 Cook Time 18 mins
⌛ Total Time 43 mins
🍽️ Servings 4 servings
🔥 Calories 720 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Frying pan (for frying the bacon)
  • Whisk
  • Baking tray
  • Mixing bowl

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 200°C. In a frying pan over medium heat, fry the bacon until the fat renders and the edges begin to brown.

Tip: You don't need to fry it until completely crisp, as it will continue to cook in the oven. The goal is rendering the fat.
2 ✓

Remove the bacon from the fat and let it cool. Lightly grease the baking tray with olive oil.

Tip: If you put it on the dough whilst hot, the heat will activate or kill the yeast prematurely, resulting in a soggy surface.
3 ✓

In a bowl, whisk the eggs with the cream, half of the grated Pecorino, and a pinch of pepper. You should get a creamy, uniform consistency.

Tip: The fat in the cream prevents the egg whites from coagulating too quickly and becoming rubbery.
4 ✓

Roll out the dough and lift it onto the baking tray, forming a small rim.

Tip: The rim is very important now because it needs to hold the liquid egg mixture.
5 ✓

Pour the egg mixture over the dough, sprinkle with the remaining Pecorino, the torn mozzarella, the bacon, and the oregano.

Tip: The mozzarella helps to 'anchor' the egg during baking, making the topping firmer.
6 ✓

Bake for 15-18 minutes. It is ready when the egg part has set but still has a slight wobble, and the edge of the dough is golden brown.

Tip: Do not overbake, or the eggs will dry out. Residual heat will continue to firm it up after removing from the oven.
7 ✓

Rest for 5 minutes before serving, then sprinkle with fresh basil.

Tip: During resting, the structure of the cheese and egg stabilizes, making it slice more beautifully.

Recipe FAQ

Why fry the bacon first?
To get rid of excess fat so the pizza doesn't swim in grease. Plus, it makes it extra crispy.
Won't it just be scrambled eggs on top?
Yes, it forms a creamy, cheesy layer. That's the point! If you prefer runny eggs, crack them on whole during the last 5 minutes of baking.

Ingredients

  • 500 g Pizza dough
  • 150 g Bacon (cut into strips/lardons)
  • 100 g Pecorino cheese (grated)
  • 3 pcs Eggs
  • 150 g Mozzarella cheese
  • 100 ml Double cream (min. 30%)
  • 1 tsp Dried oregano
  • 5 g Fresh basil
  • 2 tbsp Olive oil
  • 1 pinch Black pepper