The most important meal of the day just got a little more fun.
Author: Katie Workman
1poundpizza doughsee Note
Olive oil as needed
Kosher salt and freshly ground pepperto taste
1cupdiced fresh tomato
1½cupsshredded fresh mozzarella
4piecesthick cut bacontry turkey bacon, cooked until crisp
1teaspoonchopped fresh oregano leavesor ½ teaspoon dried
¼cupfinely grated Parmesan cheese
1tablespoonminced fresh chivesto serve, optional
Preheat the oven to 425°F.
Lightly brush a baking sheet with olive oil. Stretch the pizza dough onto the baking sheet until it is a rectangle or circle about ½-inch thick. It may spring back as you stretch it. Allow it to rest between gentle pulls until it holds its shape and remains ½-inch thick. Brush the top lightly with olive oil.
Bake the dough for about 8 minutes until it is fairly firm, and lightly browned, but not cooked through.
While the dough is baking, melt the butter in a medium skillet over medium low heat. In a small bowl beat the eggs, season with salt and pepper, and scramble in the pan, stopping when they are still fairly wet. Transfer them to a plate.
When the dough is partially cooked scatter the mostly cooked eggs over the top, then scatter over the tomatoes, the mozzarella and then the bacon. Sprinkle the oregano and Parmesan over all. Return the pizza to the oven and bake for another 10 or so minutes until the dough is cooked through and the cheese is melty. Remove from the oven, let sit for 1 minute, cut into wedges, and serve hot, with a glass of cold milk.
You can use any store-bought pizza dough, which is available at many supermarkets. If you can find the super-convenient type that is rolled up in a tube in the dairy aisle, that saves you a bit of stretching and pulling, which can be fun, but takes a bit longer.