Serves 1
  • Ingredients:
  • For the Dough:
  • • 1 teaspoon active-dry yeast
  • • 3/4 cup lukewarm water (not hot)
  • • 2 cups all-purpose flour, plus more if needed
  • For the Pizza:
  • • 2 tablespoons olive oil
  • • 1/4 cup Crema Mexicana
  • • 1 cup shredded Monterey Jack cheese
  • • 1 cup shredded mozzarella cheese
  • • 4 eggs
  • • 4 strips bacon
  • • Sliced green onion, for garnish


  1. Pour the water into the bowl of your stand mixer or a medium-sized mixing bowl. Sprinkle the yeast over the water, and let stand until the yeast has dissolved. Add all of the flour and salt. Stir with a stiff spatula until you’ve formed a floury, shaggy doughli
  2. Using the dough hook on your stand mixer, knead the dough until it forms a smooth, slightly tacky ball that springs back when you poke it, about 5 minutes. If the dough sticks to the bowl or your hands, add a tablespoon of flour at a time until it’s easier to work with; avoid adding too much flour if possible.
  3. Preheat your Kalorik Pizza Oven, with the stone, for 10 minutes. Stretch the dough to form a 12-inch circle and brush both sides with olive oil. Carefully spread the dough circle onto the hot pizza stone and poke it with a fork all over, to resist air bubbles. Spread the Crema Mexicana on the top of the pizza and top the pizza with both cheeses. Lay the 4 bacon strips diagonally across the pizza dough and use a spoon to make an indentation in the shredded cheese in each of the four quadrants (this will help you later when you add the eggs to the pizza). Close the top on your Kalorik Pizza Oven and cook for 4 minutes.
  4. Carefully open the top of your Kalorik Pizza Oven and break an egg into each quadrant. Season the eggs with salt and pepper. Close your Kalorik Pizza Oven and cook for 4 minutes more or until the crust is cooked through and the eggs are cooked sunny-side-up style. Remove the pizza, cut into quarters, garnish with green onions and serve.
  • Recipe by
    Chef Jamie Gwen