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.
Preheat oven to 500 degrees 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 (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.
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.
2 starch, 1 vegetable, 1 high-fat meat, 1 fat
We did not enjoy this pizza. Dry and very bland.