Delicious cheesy crust with eggs (and bacon) on top…a perfect weekend breakfast that used to be a regular in our house. You can make your own crust or take a short cut and use a pre-made one, and play around with the toppings.
- 1 pre-made pizza crust, or prepare your own
- 1 & 1/2 cups grated cheddar
- 1/2 cup grated mozzarella
- 1/2 tomato cut into slices, then quarters
- optional: 3 slices bacon, partially cooked and cut into small pieces
- other toppings to consider: goat cheese, roasted peppers, sausage, Canadian bacon
- 2 eggs
- 2 tbsp. parmesan plus more for topping
- If making your own pizza crust, bake the crust so that it cooked but not too dry, since you will continue cooking once the toppings are on.
- Set out the crust and sprinkle cheeses on top, leaving a well in the center for the eggs.
- Spread the tomato pieces (and bacon if using) evenly around the outside of the pizza.
- Crack the eggs into the center of the pizza.
- Sprinkle 2 tbsp. parmesan on top.
- Gently move the pizza directly onto the oven rack and bake at 375ºF (convection preferred) for 15-20 minutes, keeping a close eye on it as it nears completion. Option to broil at the very end to fully cook the eggs.
- Remove from oven and serve with a little parmesan on the side.
- For the crust, I usually use the Boboli thin crust but I’m sure there are others.
- The cheese can be the cheddar/mozzarella combo, or any other mix you prefer such as Mexican cheese blend.
- Since we prefer our eggs fully cooked we always want to broil at the end; in order not to overcook the whole pizza, we usually cut a hole (the size of the eggs) in center of a piece of foil, and lay the foil on top so the broiler only cooks the eggs. This will just take a minute but will nicely cook the egg whites.
- Let me know if you try this and any variations. I’d like to hear how it went.
The inspiration for the pizza came from one of the The Silver Palate cookbooks by Sheila Lukins and Julee Rosso, although I cannot remember which book nor the instructions of the original recipe. And it’s really Greg who has been making this pizza all these years (not Cindy)!
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