Breakfast: Eggs and Bacon Breakfast Pizza Recipe | MyRecipes
Recipe by Kimberly Holland Bacon and eggs, those American breakfast staples, go Italian in this quick pizza. Be careful not to overcook the eggs--you'll want to sop up the golden yolk with your crust.
Ingredients
12 ounces refrigerated fresh pizza dough
1 teaspoon olive oil
2.5 ounces part-skim mozzarella cheese, shredded (about 2/3 cup)
3 center-cut bacon slices, cooked and crumbled
4 large eggs
1 tablespoon grated Parmesan cheese
2 tablespoons minced fresh chives
2 tablespoons minced fresh flat-leaf parsley
Instructions
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500 ° (keep pizza stone or baking sheet in oven as it preheats).
Let dough stand at room temperature for 30 minutes.
Roll dough into a 14-inch circle on a floured surface; pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Brush oil over dough. Top evenly with mozzarella cheese and bacon. Crack eggs over top of pizza; sprinkle evenly with Parmesan cheese. Bake at 500 ° for 8 minutes or until crust is browned and crisp. Sprinkle with chives and parsley. Cut into 8 slices.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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