one of my absolute favorite foodie bloggers is jessica over at how sweet it is.
i mean – everything she makes looks delicious. she is hilarious. and not to mention gorgeous. and her photography is superb. i dare you to spend less than an hour drooling over her recipes. oh and her tuesday things? awesome.
anywho the other day she posted this recipe for bacon, egg + asparagus personal pizzas. and literally all day long i dreamed about egg on a pizza. chris and i had made a version of this in the past (from a recipe we got out of a food network magazine) but i really thought making it into a full pizza was taking it to whole. notha. level.
by the time i got home the recipe had come together. and here i am today to share it with you.
breakfast pizza
1 can of crossiants
4 oz fat free cream cheese or neufchatel cheese (i used neufchatel)
1/4 cup each pesto, parmesan cheese, and mayo
sliced tomato
cooked bacon
4 eggs
1/2 cup mozarella cheese
1. preheat the oven to 425.
2. combine the cream cheese, pesto, parmesan cheese and mayo. roll the crossiants out on a cookie sheet lined with foil and sprayed with PAM and pinch all the seams together. use your hands to flatten the dough a bit and spread it out. spread the pesto + cream cheese mixture over the dough
3. recruit your husband to cook the bacon. chris is the bacon cooker in our house. i always, always, always burn the bacon.
4. layer half slices of the bacon and the tomatoes on the pizza. my half got the tomatoes and i could have done with a lot more tomatoes. they kind of melt into the cream cheese + pesto mixture, disappearing into its creamy amazingness.
5. take an obligatory picture of beautiful bacon fat. is there anything more gorgeous than this? i mean really. we joke around and say this but it is true: i could be a vegetarian if it wasn’t for bacon. not ashamed to admit that when we cook bacon, we almost always cook at least a pound for the two of us.
6. crack four eggs on to the top of the pizza. i poked my yolks so they would cook a little more evenly but if you like runny yolks like my husband does then just leave them in tact. then sprinkle the mozarella cheese over everything and salt + pepper it.
bake for about 15 minutes until the edges are brown and crispy and the egg is done to your liking.
here we come to the part that assures you i could never be a successful food blogger.
you’re welcome.
this is the only picture i have of the finished product. while actual food bloggers spend time displaying their food for final pictures, i’m too busy stuffing it in my mouth and trying to keep it from my husband’s fork. 😉
but seriously – it was aaaaamaaaazingggggggg. something we will most definitely be having again! i’m trying to think of some other toppings as well. asparagus, feta cheese, olives… i’ll eat pretty much anything on a pizza i’d imagine.
what would you add to it?
You really can't go wrong with bread, egg, bacon and cream cheese. There's just no combination in my opinion that will taste bad 🙂
i'm dreaming up a whole host of recipes that include those four items. i loved the combination of flavors! it was kind of like unfancy fusion food for me! 🙂
o yum.
couldn't have said it better myself.
Ok, so maybe I shouldn't have read this post at breakfast time! I used to always burn my bacon until I heard a tip to cook it in the oven – it turns out perfect every time (well, when I don't forget about it!) We'd love for you to share your recipe in our Tasty Tuesday linky party over at http://www.aletteredlife.blogspot.com !
Thanks for sharing!
That looks delicious! I've made a breakfast pizza before, but totally different than this! Will have to try! Thanks for sharing!
Oh I'd love to know how you made it!! This was really good – we will definitely be having it again!
I think the recipe sounds good.
Thanks Judy – it was delicious. We will definitely be having it again!!