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Applewood Smoked Bacon and Egg Breakfast Pizza

Russ Myers


Weekend brunch is worth waking up for and this recipe will help kick-start your weekend.
Recipe: Kitchen Daily
Photo: David Nehmer

★★★★★ 3 votes
20 Min
15 Min


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(14 oz) prepared pizza dough
1 c
crisp crumbled applewood-smoked bacon
cornmeal for dusting
olive oil, as needed
1/2 Tbsp
1/2 c
chunky tomato sauce
1 c
fresh spinach leaves, stems removed
1 c
fontina cheese
4 medium
2 Tbsp
grated parmesan cheese
salt and black pepper, as needed

How to Make Applewood Smoked Bacon and Egg Breakfast Pizza


  • 1Heat oven to 450°F.
    Divide dough ball into 4 pieces and roll or hand stretch each into a 7-inch crust. Sprinkle lightly with cornmeal and arrange cornmeal side down, on baking sheets
  • 2Combine butter and spinach in small nonstick skillet and sauté over medium heat for 30 to 60 seconds, stirring constantly, until just wilted and reserve
  • 3Spread tomato sauce evenly over each pizza and top with spinach and Fontina cheese. Sprinkle bacon around outer edge of each pizza (leaving center open for egg)
  • 4Bake for 4 minutes. Remove pizza from oven. Using the back of a spoon, gently push sauce/cheese to outer edge forming an indentation.
  • 5Gently pour cracked egg in center of each pizza. Sprinkle evenly with Parmesan cheese. Return pizzas to oven and bake an additional 5 to 6 minutes or until crust is golden
  • 6If egg whites are not cooked, cover pizza and let sit an additional 3 to 5 minutes, or until desired doneness.
    Season with salt and black pepper to taste. Cut each pizza into slices.

Printable Recipe Card

About Applewood Smoked Bacon and Egg Breakfast Pizza

Course/Dish: Eggs, Other Breakfast, Pizza
Main Ingredient: Pasta
Regional Style: American

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