Eggs and Bacon Breakfast Pizza

Name: Eggs and Bacon Breakfast Pizza
Total time: 40 min
Yield: Serves 4 (serving size: 2 slices)
Ingredients: 12 ounces refrigerated fresh pizza dough; 1 teaspoon olive oil; 2 ½ 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

4 Ratings
3 Reviews

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.

By Kimberly Holland and Kimberly Holland

Recipe by Cooking Light December 2013

Gallery

Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:

15 mins

total:

40 mins

Yield:

Serves 4 (serving size: 2 slices)

Nutrition Info

Ingredients

12 ounces refrigerated fresh pizza dough
1 teaspoon olive oil
2 ½ 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

Step 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).

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Step 2
Let dough stand at room temperature for 30 minutes.
Step 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.

Nutrition Facts

Per Serving:

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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oumom

07/17/2016

Who doesn't love pizza, and for breakfast!!! Duh!

I made breakfast using this recipe as a base recipe. I added a couple of tablespoons chopped onions, garlic powder, dried basil, Mrs. Dash, 1/2 of a chopped roma tomato, but had to use shredded cheddar cheese.( I was out of fresh parm. nor mozzarella) Also, I do not care for baked "whole" eggs, so I created a raised crust and whisked together 4 eggs and poured them over the veggies.

I baked as directed and it was really good. Although I don't have a pizza stone, I will get one before I make this again.

I think I will freeze this and store for another day...one when I'm hungry for a good breakfast and no time to cook.

4 stars because I don't think it had nearly enough seasonings for me.

Kristing

07/27/2014

We used a premade cornbread crust I get from my organic delivery service and this was a huge hit with my family. It is an easy breakfast that still has a "WOW" factor.

ktleyed

12/25/2013

Not bad but unfortunately I over cooked the eggs. Very filling and good anyway.

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Eggs and Bacon Breakfast Pizza

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Eggs and Bacon Breakfast Pizza

Account

Eggs and Bacon Breakfast Pizza

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Eggs and Bacon Breakfast Pizza