Bacon, Egg & Asparagus Pizza

Bacon, Egg & Asparagus Pizza

9 Reviews
From: EatingWell Magazine, March/April 2010

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.

Ingredients 6 servings

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  • 1 pound prepared pizza dough, preferably whole-wheat
  • 2 strips bacon
  • ¾ cup sliced shallots
  • 1 pound asparagus, trimmed, cut into 2-inch pieces
  • 4 large eggs
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 cup shredded extra-sharp Cheddar


  • Active

  • Ready In

  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 (see Tip). 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.
  • Tip: 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 information

  • Serving size: 1 slice
  • Per serving: 303 calories; 13 g fat(4 g sat); 2 g fiber; 35 g carbohydrates; 16 g protein; 78 mcg folate; 144 mg cholesterol; 3 g sugars; 0 g added sugars; 993 IU vitamin A; 4 mg vitamin C; 168 mg calcium; 1 mg iron; 471 mg sodium; 198 mg potassium
  • Nutrition Bonus: Folate (20% daily value), Vitamin A (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 vegetable, 1 high-fat meat, 1 fat

Reviews 9

April 03, 2013
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By: EatingWell User
Hit the spot I made my own pizza dough and then made the toppings exactly as the recipe says, EXCEPT I added salt and pepper to the veggies to make it more flavorful. It was very good and very filling. I had one serving and didn't feel like I needed anything else to complete my dinner. The eggs do run a little but it wasn't a big deal. Just try to shape your pizza so that you have borders. Next time I might double the onions (I used onions instead of shallots) and caramelize them. All in all this was a great recipe and I'll definitely make it again. Pros: Filling, flavorful, satisfying, healthy, easy Cons: Recipe needs more salt & pepper
August 23, 2012
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By: EatingWell User
Great pizza... I made some changes to the recipe by adding a few table spoons of pesto to the base, since it has no sauce... also instead of scrambling all 4 eggs, i scrambled two to hold everything together, then dropped two on whole. The reviewers who mention that it's bland probably didn't season the veggies. I did season mine and added the pesto, thought it was just enough :) Pros: healthy alternative
July 27, 2010
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By: EatingWell User
This pizza was bland. We added picante sauce to it.
July 21, 2010
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By: EatingWell User
We did not enjoy this pizza. Dry and very bland.
May 15, 2010
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By: EatingWell User
This is great like quiche and pizza in one. Roll the edges up on your crust B4 baking so the egg won't run off the edge. The second time we made this I doubled the bacon, which makes it a lot better.
April 11, 2010
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By: EatingWell User
Turned out great, but next time we'll put the dough in middle of the oven when we bake the dough for 8 minutes at 500 (or cook at a slightly lower heat). When we took it out, it had cooked in to a huge bread puff and we had to deflate it to get it flat for the toppings. This would be a fantastic brunch pizza to serve with some bloody marys
April 08, 2010
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By: EatingWell User
We added baby portabello mushrooms. We had to improvise since we didn't have shallots, so we used capollini? onions and caramelized them. Nor did we have cheddar, so we improvised with a Jarlsburg and Parmesean mix. It turned out really really good. It's like a quiche pizza.
April 07, 2010
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By: EatingWell User
What a mess! It's almost impossible to keep the egg on the pizza so it ended up running all over the oven and burning. The pizza itself was okay, though the egg didn't cook through in the time listed. If I made this again (I most likely won't bother) I would omit the egg.
March 20, 2010
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By: EatingWell User
This pizza is great! It comes together really and simply too!
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