puff-egg-ly pizza
(2 ratings)
Mmmmmmm! Make something different for a puff-egg-ly (perfectly) breakfast!
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(2 ratings)
yield
4 serving(s)
prep time
15 Min
Ingredients For puff-egg-ly pizza
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all purpose flour, for dusting
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1puff pastry sheet, thawed
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2 slicebacon
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alfredo sauce, warmed
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1 1/2 ccheddar cheese, shredded
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3 Tbspparmesan cheese, fresh
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4 lgeggs
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kosher salt & pepper, to taste
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chives, dried, chopped
How To Make puff-egg-ly pizza
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1Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper. On lightly floured surface, roll out puff pastry into a 12" square, then cut 4 equal squares. Slightly fold & pinch the edges of each square to form 4 round shells. Transfer to prepared baking sheets & prick all over with a fork. Bake until golden, 8 - 10 minutes.
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2Meanwhile, cook bacon until crisp. Transfer to paper towels, crumble when cool.
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3Let pizza shells cool slightly on baking sheets. If centers are puffy, prick with fork to deflate. Spead alfredo sauce over each pizza. Sprinkle with cheddar & parmesan. Make a shallow well in the cheese in the center of each pizza & crack an egg into each; season with salt & pepper. Top with bacon; then return to the oven & bake until egg whites are set, 10 - 15 minutes. Top with chives.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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