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Bacon, Egg & Asparagus Pizza

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.


6 servings

Prep Time

30 minutes

Total Time

30 minutes


  • 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


  1. Preheat oven to 500°F. Coat a large rimmed baking sheet with cooking spray.
  2. 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.
  3. 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.
  4. 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.


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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