Egg and Bacon Breakfast Pizza

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.

Egg and Bacon Breakfast Pizza
Egg and Bacon Breakfast Pizza

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

Preparation 1. 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). 2. Let dough stand at room temperature for 30 minutes. 3. 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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