Eggy Breakfast Pizza

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READY IN: 45mins
SERVES: 3-4
YIELD: 1 pizza
UNITS: US

INGREDIENTS

Nutrition
  • 12 -16
    ounces pizza dough
  • 8
    ounces bacon, diced
  • 34
    cup large yellow onion, diced (usually half the onion)
  • 3 -4
    eggs (depending on how many people you are serving)
  • 1 -2
    tablespoon olive oil
  • 1 -2
    cup of shredded mozzarella cheese or 1 -2 cup other shredded cheese
  • 2 12
    ounces arugula
  • hollandaise sauce (for serving)
  • 1
    pinch salt and pepper
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • Sauté diced bacon in cast-iron skillet over medium heat and move around occasionally to ensure even cooking. Meanwhile, shape pizza dough into circle about the size or a bit larger than your cast-iron skillet.
  • When the bacon is about halfway done cooking, add the diced onion and mix, continuing to sauté. When the bacon and onion is done cooking, spoon into a bowl, leaving a generous amount of grease in the skillet. Take the skillet off heat and let cool for a couple minutes.
  • While the skillet is still hot but has cooled a bit, carefully place pizza dough into skillet. Brush surface of crust with olive oil and sprinkle with a pinch of salt and pepper. Sprinkle cheese on top. Sprinkle bacon and onion mixture on top leaving 3 or 4 “holes” (depending on how many eggs you want) to place the eggs on top of the pizza. Carefully tip eggs into the holes on top of the pizza. Sprinkle on some more salt and pepper.
  • Bake in the oven for 20-25 minutes depending on how done you like your eggs and the crust.
  • Once the pizza is finished, take out of the oven and let cool for 5 minutes. Place pizza on serving plate or cutting board and cut into however many pieces you want and top with a heavy handful of arugula and drizzle on a good amount of hollandaise sauce.
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