Two kinds of cheese, tomatoes, and eggs with runny yolks make a morning of cold, leftover pizza sound like old news. Make this colorful warm pie for dinner, too.
Author:Christine Skari
Yield:8 slices 1x
Category:Main, Breakfast
Ingredients
Scale
16 oz pizza dough
2 tbsp pesto
3 slices of bacon, cooked
1/3 cup parmesan cheese
¼ cup sliced cherry tomatoes
½ cup mozzarella cheese, shredded
3 eggs
Instructions
Preheat oven to 475 degrees.
On a baking sheet, roll out the dough to a large 12×12 circle. Drizzle with olive oil and spread the pesto evenly on top. Sprinkle on the bacon, parmesan, cherry tomatoes, and mozzarella cheese and bake for 4 minutes. Remove the pizza from the oven and crack the three eggs on top, then replace and cook for 8-12 minutes more or until the crust is golden brown.