Egg and Bacon Breakfast Pizza

By millerns

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

• 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

Preparation

Step 1

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.