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Breakfast Pizza

April 19, 2012

The only thing I would change about this pizza is to figure out how to get the egg whites to cook before the egg yolks…Anyone know the trick? (Next time I’ll try covering it with foil when the rest of it is done and cooking it a little longer.) I usually like to make my own pizza crust, but for this one I just grabbed a bag of ready-to-use dough from Trader Joe’s. The guy at the checkout asked if I was making pizza for dinner and I told him, no, I’m making pizza for breakfast. With bacon and eggs on it. He thought I was weird, but that’s ok.

Breakfast Pizza

Ready-to-use pizza dough for 1 crust

3 strips bacon, cooked and crumbled

1/4 cup grated Parmesan

1 cup grated mozzarella

1 Tbsp chopped red bell pepper

2 Tbsp chopped tomato

3 eggs

Freshly ground black pepper


1 Tbsp minced parsley

1 Tbsp minced chives

1 scallion, thinly sliced

1 small shallot, minced

Let the dough warm up to room temperature for an hour or two. Preheat the oven and a pizza stone to 500 degrees F. Stretch out the dough and place it on a floured pizza peel. Sprinkle with cheeses, bacon, tomato, and red bell pepper. Crack the eggs over it and season with salt and pepper.

Make sure the dough is not sticking to the pizza peel. Slide it onto the pizza stone with a quick forward and back motion (this gets easier and less messy with practice). Bake for 8 to 10 minutes, or until done. Sprinkle with the herbs, shallot and scallion.

(Recipe adapted from Smitten Kitchen)


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