Bacon, Egg & Asparagus Pizza
This pizza, topped with bacon, eggs and asparagus, was inspired by a wood-fired-oven pizza served at the Montpelier, Vermont, farmers’ market. Serve with: Mixed green salad.
Servings
6 servings
Prep Time
30 minutes
Total Time
30 minutes
Ingredients
- 1pound prepared pizza dough, preferably whole-wheat
- 2strips bacon
- 3/4cup sliced shallots
- 1pound asparagus, trimmed, cut into 2-inch pieces
- 4large eggs
- 1/4teaspoon salt
- 1/4teaspoon freshly ground pepper
- 1cup shredded extra-sharp Cheddar
Instructions
- Preheat oven to 500°F. Coat a large rimmed baking sheet with cooking spray.
- Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until crisped on the bottom, about 8 minutes.
- Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp. Drain on a paper towel. Add shallots to the pan and cook, stirring often, until beginning to brown, about 2 minutes. Add asparagus and cook, stirring, until beginning to soften, 2 to 3 minutes more.
- Spread the vegetables over the crust and crumble bacon on top. Whisk eggs, salt and pepper in a medium bowl until combined; slowly pour over the vegetables, trying not to let any run off the crust. Sprinkle the pizza with cheese. Bake until the eggs are set and the cheese is melted, 8 to 10 minutes.
Tips
Some prepared dough “resists” being stretched. If your dough is too springy, let it rest for about 15 minutes, then try rolling it out again.
Nutrition Facts
Per serving (recipe makes 6 servings)
| Calories | 317kcal |
|---|---|
| Carbohydrate Total | 35g |
| Total Sugars | 3g |
| Added Sugars | 0g |
| Fiber | 2g |
| Total Fat | 11g |
| Saturated Fat | 5g |
| Mono Saturated Fat | 2g |
| Cholesterol | 164mg |
| Sodium | 532mg |
| Protein | 17g |
| Potassium | 210mg |
| Calcium | 168mg |
| Folate | 78mcg |
| Vitamin E | 1mg |
| Zinc | 1mg |
| Vitamin B3 | 1mg |
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