Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 2

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.

Kimberly Holland
Kimberly Holland
Recipe by Cooking Light December 2013

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
15 mins
total:
40 mins
Yield:
Serves 4 (serving size: 2 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Nutrition Facts

373 calories; fat 12.8g; saturated fat 4.6g; mono fat 4.5g; poly fat 1.6g; protein 20.6g; carbohydrates 40.8g; fiber 6.2g; cholesterol 202mg; iron 2.2mg; sodium 673mg; calcium 175mg.
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