When I first started this whole crazy ‘Pizza Friday’ thing, a breakfast pizza was one of the pizzas that I knew I wanted to make. I was so intrigued by the egg actually being cooked ON THE PIZZA (so cool, right!?!), and it’s breakfast + pizza…what’s not to LOVE!?! I finally made it happen in early summer, and let me tell you, it did NOT disappoint! Perfect for dinner, breakfast, brunch, and anything in between, this is totally going on repeat in the coming months, and will be a go-to dish when family is in town over the holidays. It requires a little prep-work, but nothing more than a typical breakfast dish, I don’t think, so it’s totally doable, and with a hot cup of coffee and maybe some good background music – it’s pretty enjoyable. {scroll down for the recipe!!}
RECIPE {Disclaimer: Usually I have some sort of recipe that I use as a guide, but this time, I just kinda winged it, and it came out pretty awesome! This is what I did, but there are no rules 🙂 }
Ingredients:
- Mozzarella (about a cup to two cups)
- Shaved or grated Parmesan (about a half to one cup)
- 1/2 pound of bacon
- Fresh flat-leaf Parsley
- 1tbs. olive oil
- 3-4 eggs
- Salt and pepper, to taste (coarse, fresh ground is the best!)
- Pizza dough of your choice (I use gluten free, but you can use whatever – homemade, store-bought, or a pre-made shell)
First, preheat your oven to 450 degrees. Then, fry the bacon (you need a half pound for the pizza, but just make the whole pound…you can either add extra or it’s perfect right there on the side). Prepare the dough (if necessary) based on it’s instructions. Depending on your dough, you might need to cook it before adding toppings, so if that’s the case, do that while the bacon is frying. When that’s all done, assemble the pizza – brush with olive oil, then add mozzarella, Parmesan, bacon, then crack the eggs right on the pizza, and add salt and pepper. Bake 8-10 minutes (you’ll want to see the cheese bubble), and then flip on the broiler for a minute or so to let the edges get nice and crispy. When it’s out of the oven, add the chopped parsley.
Bon appetit!!