Breakfast Pizza
Breakfast Pizza
Yield: 6
This breakfast pizza will be your new favorite go-to.
Ingredients
- 1 premade pizza dough (we used sourdough from @gulfcoastsourdough which honestly was top notch)
- 8 slices of bacon
- 2.5 pints cherry tomatoes
- 2 cups chopped kale
- 4 scallions, thin sliced
- 1 cup shredded cheese (we did a Mexican blend)
- 5 eggs
- salt, pepper and chili flakes to taste
Instructions
- Preheat oven to 425.
- Slice your bacon into squares and place in a large pan over medium high heat. Cook until brown and just slightly crisp.
- Remove most of the bacon grease and return your pan to the stove. Add in your cherry tomatoes and a sprinkle of salt and let cook. As the tomatoes begin to blister and pop, release the juices by pressing down gently with a large spoon or spatula.
- Once the tomatoes have opened and become sauce like, add in your kale. Season with a touch of salt and chili flakes. Let cook until kale has wilted.
- Roll out your pizza dough and place on a pizza pan or large baking sheet.
- Using a slotted spoon, spoon your sauce onto your pizza. Then add your cheese, scallions and bacon.
- Bake for 8 to 10 minutes and then check to see if crust has begun to crisp. If yes, remove from the pizza and gently crack your eggs on top.
- Return to the oven and bake until crust is golden and egg whites are fully set.
- Top with more chili flakes, pesto or sundried tomatoes and some more fresh scallions.