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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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2010

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Recipe Summary test

total:
30 mins
Servings:
6

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500 degrees F. Coat a large rimmed baking sheet with cooking spray.

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  • 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.

  • 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

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 Facts

303 calories; protein 15.6g; carbohydrates 35g; dietary fiber 2.2g; sugars 2.6g; fat 13.3g; saturated fat 4.4g; cholesterol 144mg; vitamin a iu 993.4IU; vitamin c 4.5mg; folate 78mcg; calcium 168.4mg; iron 1.2mg; magnesium 13.6mg; potassium 197.6mg; sodium 470.8mg; thiamin 0.1mg.
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