Yield: 4 servings
Prep Time: 10 min
Cook Time: 25 min
- 1 8-inch prepared pizza dough
- 1 fresh tomato, seeded and diced
- 3 slices cooked bacon, crumbled
- 2 tablespoons goat cheese
- 3 large Eggland’s Best eggs
- 1 tablespoon fresh parsley
- Salt and pepper to taste
Heat oven to 450. Mix the diced tomato and goat cheese in a bowl to combine. Spread onto pizza dough, leaving holes for where your eggs will go. Sprinkle bacon over entire pizza. Bake in oven for about 5 minutes or until dough is mostly cooked.
Crack eggs over pizza. I used one of my new round cookie cutters (thanks Dad!) to crack the egg into. The egg white still spread all over, but I think it helped keep the yolk where I wanted it. Cook for another 5-10 minutes depending on how done you want your eggs (I cooked mine 9 minutes more).
Take the pizza out before the eggs are completely set. They will still be jiggly when you take the pizza out. Make a foil tent over the pizza and let set for about 5-10 more minutes. The egg will continue to cook.
Sprinkle with freshly ground pepper, Kosher salt, and fresh parsley.
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