Pizza for Breakfast or is it Breakfast in Pizza Form?

Good evening everyone!  Tyler and I are big fans of combining two different food combinations together.  When it comes to swapping flavors in different cuisines or different meals, we are big ones for trying it.  One of these happens to be breakfast pizza.  While the concept is relatively old hat, we are big fans of this "breakfast for supper" idea and we couldn't be more excited to share our first breakfast pizza with our followers!

The Recipe:  Egg and Bacon Breakfast Pizza
Original Recipe Found In:  Cooking Light, December 2013 issue

What You'll Need:
12 Ounces refrigerated fresh Pizza Dough
1 Teaspoon Olive Oil
2.5 Ounces part-skim Mozzarella Cheese, shredded (about 2/3 cup)
3-4 center-cut Bacon slices
4 large Eggs
1 Tablespoon grated Parmesan Cheese
2 Tablespoons minced fresh Chives
2 Tablespoons minced fresh flat-leaf Parsley

To start, place a pizza stone or heavy baking sheet in a oven and preheat the oven to 500 degrees.  Keep the pizza stone or baking sheet in the oven the entire time while the oven preheats.  While this is happening, lightly flour a workable surface, place the pizza dough over the flour, and let the dough stand at room temperature for thirty minutes.  You can also cook the bacon slices during this time frame.  Once the bacon is cooked, place on a paper towel lined plate and crumble once cooked.

After the thirty minutes have elapsed, roll the dough into a 14-inch circle, dusting with flour if necessary.  Next, pierce the entire surface of the dough liberally with a fork.  By this time, the oven (and baking sheet) should be preheated.  Take the baking sheet out of the oven and arrange the dough carefully on top.  Brush the dough lightly with oil and begin to assemble the pizza.  

Top the dough with the mozzarella cheese and bacon.  Next, very carefully crack the eggs on top of the pizza, ensuring equal space is between the eggs.  Finally, sprinkle with the parmesan cheese and place the baking sheet back in the oven.  Bake the pizza at 500 degrees for eight minutes or until the crust has browned and the eggs are just set.  Sprinkle the pizza with chives and parsley, cut into eight slices, serve, and enjoy!

The End Result:

Breakfast Pizza has one very distinguishable trait is that it has no marinara sauce or any traditional toppings that one would recognize as pizza.  But with the eggs, bacon, and mozzarella cheese, this definitely stands out on it's own.  While I cooked the pizza a bit too long, the eggs should be runny upon breaking the yolks and will create its own sauce.  The mozzarella is melted perfectly and the bacon adds a final bit of meatiness to the pizza.  If you like a pizza that won't leave you stuffed, but will leave you satisfied, you will find a winner here!

Thanks for joining us this week.  We share two brand new recipes with you next week.  Until then,

~Cheers!