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
Bacon, Egg & Asparagus Pizza
From EatingWell: 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.
9 Reviews for Bacon, Egg & Asparagus Pizza
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.
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.
This pizza is great! It comes together really and simply too!