Eggs and Bacon Breakfast Pizza

Photo: Randy Mayor; Styling: Lindsey Lower

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.

Yield: Serves 4 (serving size: 2 slices)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 373
  • Fat: 12.8g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.6g
  • Protein: 20.6g
  • Carbohydrate: 40.8g
  • Fiber: 6.2g
  • Cholesterol: 202mg
  • Iron: 2.2mg
  • Sodium: 673mg
  • Calcium: 175mg

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

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