Bacon & Egg Breakfast Pizza
Bacon and eggs on pizza is totally unexpected — and easier than you might think. Partially bake the pizza, then crack an egg or two on top and return it to the oven for 7-10 minutes, until the egg is just set but will give up some of its yolk when you cut into it.
Ingredients
- 4-6 bacon slices chopped
- 2 cups baby spinach, kale or chard packed
- 1 lb fresh pizza dough
- 1/2 cup ricotta
- 4 large eggs
- salt and pepper to taste
Instructions
- Preheat the oven to 450˚F. In a medium skillet, cook the bacon until almost crisp; transfer to a plate with a slotted spoon, leaving the drippings. Chop the spinach, kale or chard and cook in the same pan for 2-3 minutes, untilwilted. Remove from the heat.
- Divide the dough into four pieces and stretch each into about an 8-inch circle and place on parchment-lined baking sheets. Spread each with a spoonful of ricotta and top with the wilted greens and cooked bacon.
- Bake for 5 minutes, then remove from the oven, crack an egg onto the middle of each pizza and return to the oven for 7-10 minutes, until the egg whites are set but the yolks are still runny.