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Eggs and Bacon Breakfast Pizza

Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on time 15 mins
Total time 40 mins

Serves 4 (serving size: 2 slices)

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.


  • 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

Nutrition Information

  • calories 373
  • fat 12.8 g
  • satfat 4.6 g
  • monofat 4.5 g
  • polyfat 1.6 g
  • protein 20.6 g
  • carbohydrate 40.8 g
  • fiber 6.2 g
  • cholesterol 202 mg
  • iron 2.2 mg
  • sodium 673 mg
  • calcium 175 mg

How to Make It

  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.