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+ servings

Breakfast Pizza

Teri & Jenny
5 from 1 vote
Servings 4

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 2 small new potatoes, diced
  • ¼ cup diced green bell peppers
  • ¼ cup diced red bell peppers
  • 2 teaspoons minced thyme
  • 3 rashers cooked bacon, chopped
  • 1 cup part skim shredded mozzarella
  • 3 large eggs, cracked into individual ramekins
  • 1 (8 ounce) store bought pizza dough, room temperature
  • salt and pepper to taste
  • coarse cornmeal for dusting

garnish

  • sliced chives

Instructions
 

  • Preheat oven to 425˚F.
  • Pour oil into a skillet and place over medium-high heat. Add potatoes and sauté for 3 to 4 minutes. Add bell peppers and continue to sauté for 3 to 4 minutes. Add thyme and season with salt and pepper. Once potatoes are fork tender remove from heat and set aside to allow mixture to cool.
  • Lightly dust a clean surface with flour and roll pizza dough out into a 12 or 14 inch circle, about ¼ inch thick.
  • Dust a baking sheet with cornmeal and top with pizza dough.
  • Sprinkle ⅔ cup of cheese over the rolled pizza dough and top with potato mixture and chopped bacon. Top with remaining cheese.
  • Carefully make 3 wells on the top of the pizza and pour a cracked egg into each well. Lightly season with salt and pepper and transfer pizza to the oven.
  • Bake for 10 to 12 minutes or until crust is golden brown, cheese is bubbling and eggs are cooked with a runny yolk.
  • Top pizza with sliced chives, slice and serve.

Notes

  • *Makes 1 (12”-14”) Pizza
  • *Tip: For crispy on the outside and soft on the inside potatoes use a cast iron skillet and get it nice and hot before adding the potatoes, sautéing and gently lowering the heat.This is made nice and easy with the Frigidaire Professional Gas Cooktop.
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