- 7 free-run eggs, divided
- sea salt and freshly ground pepper to taste
- 1 cup (250 ml) coarsely chopped slab bacon or ham
- flour for dusting
- dough for 1 pizza, at room temperature
- 1/4 cup (60 ml) basil pesto, or to taste
- 4 oz (110 g) brie, sliced or coarsely chopped, or to taste
- 1 cup (250 ml) coarsely chopped and drained tomato (about 1 large)
- 1 tsp (5 ml) extra-virgin olive oil
1 Preheat oven to 375F (190C) and line a baking sheet with parchment paper; set aside.
2 Break 6 of the eggs into a medium bowl, season with salt and pepper, and whisk until fully blended; set aside.
3 In a skillet over medium-high heat, fry bacon until crisp. Drain off some of the fat if there’s a lot, turn heat down to low and return skillet to heat. Add the eggs from the bowl, mix with the bacon and cook for about 3 minutes, or until set but not dry; remove from heat and set aside.
4 Lightly dust the counter and rolling pin with flour and roll out pizza dough into a rectangle of about 10 x 14 inches (25 × 36 cm).
5 Spread the pesto over one half of the pizza, right up to about 2 inches (5 cm) from the edges.
6 Evenly distribute the slices of brie on top of the pesto, then evenly distribute the eggs and bacon on top of the brie. Sprinkle the chopped tomato evenly over the eggs.
7 In a small bowl or cup, use a fork to beat the remaining egg with the olive oil. Using a pastry brush, brush the edges of the empty side of the pizza dough and fold over the filling; press down and pinch to make a nice, tight seal. At this point, you can either leave the dough in a half-moon shape and transfer directly to the baking sheet, or roll into a log and place on the baking sheet with the seam side down.
8 Brush the rest of the egg-and-oil wash over the top and sides of the stromboli. Use a sharp-tipped knife to slash a few steam vents. Bake for about 25 minutes or until golden and bubbly with deliciousness oozing from the vents, which is how I think the dish got its name. It must have reminded the cook who invented it of the famous Stromboli volcano!
9 If you can stand it, allow the stromboli to rest for a few minutes before cutting into slices for serving; the interior is lava-hot!
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Excerpted from Happy Hens & Fresh Eggs: Keeping Chickens in the Kitchen Garden with 100 Recipes, by Signe Langford ©2015. Photographs by Donna Griffith. $22.95 CDN. Published by Douglas & McIntyre. Reprinted with permission of the publisher. Follow Signe & her hens on Facebook. All rights reserved.