Description
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.
Ingredients
Units
Scale
- 16 oz (450 g) pizza dough
- 2 tbsp (30 ml) pesto
- 3 slices of bacon, cooked
- 1/3 cup (80 ml) parmesan cheese
- 1/4 cup (60 ml) sliced cherry tomatoes
- 1/2 cup (120 ml) 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.
- Top with Italian parsley and basil and eat hot!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main, Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290