This morning I got up (relatively) early and made a breakfast pizza I’ve had my eye on for awhile.
I was excited when I found it, because it uses an almond flour crust and it’s full of bacon.
I adapted Against All Grains recipe in a few ways:
1) I don’t own a tart pan. I need one desperately. I used a pie dish instead.
2) I didn’t have any gruyere, which is a travesty, I know — but I didn’t feel like running out for 1/4 cup of cheese. In its place, I used some whole milk mozzarella.
3) I also didn’t have fresh chives — I used dry chives I had in the pantry for the crust, and that worked out pretty well.
I guess my pie plate is a deepdish — because I had a lot of extra crust along the sides, compared to the depth of the filling, so I just trimmed it down about a 1/2 inch all the way around before it was completely set.
The final product wasn’t as pretty as it could have been (again, I desperately need a tart pan) but it was delicious.