Supreme Bacon and Egg Breakfast Pizza
Servings: 4 People
- 8 oz pizza dough about the size of a softball
- 2 tbsp sriracha ketchup or plain ketchup
- 6 oz mozzarella cheese
- 1 whole green bell pepper I took a half of 2 different colored bell peppers
- 2 whole mushrooms sliced
- 4 slices cooked bacon
- 1/2 cup arugula
- 1/4 cup fresh basil
- 2-4 whole eggs You may want to do 1 egg per person.
Preheat oven to 500F. Slice and chop all your toppings. If you don't have a mandolin, you can use the slicing side of my cheese grater to get consistent and thin slices.
Place your dough on a dry surface with some flour.
Roll the dough into a thin (about 1cm) layer with a rolling pin, or by hand, moving in a circular motion. Flip the dough and roll each time so it doesn't get too sticky.
You want your dough to be in a rectangular shape; you may need to stretch it by hand to get the shape you need. Place the dough on a dark baking sheet.
With a spoon, spread the sriracha ketchup on the dough in a very thin layer.
Top with cheese, bell pepper and mushrooms, place in the oven for about 5-6 minutes
Take the pizza out, then top with bacon, arugula and basil, but leave spots on the pizza for the egg. This will prevent the egg white from spreading too much.
Crack the eggs and place them in the emptier spots of the pizza; place back in the oven for another 5-6 minutes until the egg is completely cook.
Cut up and serve with more sriracha ketchup or enjoy as is!