When I started dating my husband, about five years ago, we would often engage in a conversation about cooking. He seemed interested, intrigued, and “knowledgeable” – he would agree to everything I said so I thought he knew what I was talking about. It wasn’t until I went to his place when I first found out about his cooking skills. Don’t get me wrong, the food was good, but he didn’t exactly make it; a box did. In his pantry he had a bunch of these packets for muffin mixes, bread mixes, pizza mixes – that is why he didn’t know how to answer my “how much flour did you use” question. On the other hand, I didn’t even know that all these short-cuts existed. I knew about the cake mixes, but not about the rest of the stuff in his pantry (pumpkin cheesecake in a box!).
Fast forward to December of 2010 – I prepared a pizza and it wasn’t from scratch! Hubby felt that I had been working too much (he noticed!?!) so he bought a couple of Betty Crocker Pizza Crust pouches (the kind he used back in the day) and asked me to give them a try – and I did. Well, gosh, Betty knows what she’s doing! The taste of this crust is simply homemade! The only trouble I had with it was when I tried to press the dough in my pizza pan, it kept breaking. At that point I turned to the original method of spinning the pizza dough with my hands just a few times and it all worked out. Next in line were the toppings, and that’s where Pizza Alla Bismark steps in!
Pizza Alla Bismark is a pizza topped with a raw egg, which after cooking it becomes a sunny side up egg in the middle of your pizza! I first saw this type of pizza many years ago in Macedonia and I did not want to try it. “Where’s my pepperoni?”, was the thought that kept circling in my head. No pepperoni to be found – just ham chunks and an egg. So, as the saying goes, ‘don’t knock it until you try it’. I tried it. To my surprise I could not wait for the next slice. This was one incredible pizza – the runny yolk mixed in with the ham and cheese was a superb combination.
You will need:
- 10 inch pizza pan
- 1 Betty Crocker Pizza Crust Mix pouch (6.5 oz.)
- 1/2 cup hot water
- 1/2 cup tomato sauce or fresh tomato chunks
- 1 slice Thick Cut smoked bacon, cooked and cut into chunks
- 1/2 cup canadian bacon, cut into chunks
- 1/2 cup fresh mushrooms, sliced
- 1/2 cup shredded mozzarella cheese, divided
- 1 raw egg
- salt and pepper to taste
- 1/4 teaspoon oregano
- Preheat oven at 450.
- Per package instructions: Stir pizza crust mix and hot water until moistened; beat 20 times, cover, and let stand 5 minutes.
- In the meantime, prepare your toppings.
- Then, take the dough and press it into your pizza pan, using floured fingers.
- Spread the tomato sauce, then add the smoked bacon, the canadian bacon, the mushrooms, 1/4 cup of the cheese, and add the raw egg in the middle of the pizza.
- Layer the rest of the cheese, add salt and pepper, and sprinkle the oregano.
- Put the pizza in the oven for about 15 minutes. Watch the egg – you want it cooked, yet runny, so that the yolk spreads onto the rest of the pizza when you cut into it.
- Let the pizza cool for a few minutes before cutting.
Note: I was not asked, nor was I paid to do this review – I just wanted to share it with you because it is a delicious time saver.