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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Tall pot with basket — steam asparagus upright, blanch pasta
Individual cups for perfectly shaped poached eggs
Wooden pizza peel — flour-coated launch into oven or pizza stone
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Tall pot with basket — steam asparagus upright, blanch pasta
Individual cups for perfectly shaped poached eggs
Wooden pizza peel — flour-coated launch into oven or pizza stone
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Preheat oven to 500°F. Coat a large rimmed baking sheet with cooking spray. 2.Roll out dough on a lightly floured surface to about the size of the baking sheet (see Tip). Transfer to the baking sheet. Bake until crisped on the bottom, about 8 minutes. 3.Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp. Drain on a paper towel. Add shallots to the pan and cook, stirring often, until beginning to brown, about 2 minutes. Add asparagus and cook, stirring, until beginning to soften, 2 to 3 minutes more. 4.Spread the vegetables over the crust and crumble bacon on top. Whisk eggs, salt and pepper in a medium bowl until combined; slowly pour over the vegetables, trying not to let any run off the crust. Sprinkle the pizza with cheese. Bake until the eggs are set and the cheese is melted, 8 to 10 minutes.