Bacon, Egg and Asparagus Pizza





So I know what you're thinking... but don't say no yet! We were a bit unsure about a pizza with egg and asparagus on it too, but gave it a shot. Bottom line—this pizza is delicious! The double baking of the crust is a brilliant idea—we may start cooking all of our pizzas this way. The blanched asparagus paired with the soft egg texture makes a wonderful combination. Not to mention the superb flavor of the sharp cheddar that goes so well with any type of eggs. We always use a pizza stone, which intensifies the crispiness. You can use a regular baking sheet if you don't have a stone. Investing in a stone is a great idea though! Recipe modified from Eating Well.

Ingredients

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

Directions

  1. Preheat oven to 500°F with pizza stone inside. Coat a large rimmed baking sheet with cooking spray.
  2. Roll out dough on a lightly floured surface. Transfer to the pizza stone. 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. Remove most of the bacon grease, leaving about 1 tbsp in the pan.
  4. 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.
  5. 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.
  6. Sprinkle the pizza with cheese. Bake until the eggs are set and the cheese is melted, 8 to 10 minutes.

21 comments:

Pam said...

It looks good to me. I love asparagus and eggs. So, the double baking doesn't make the crust too dark?

Chef Fresco said...

@Pam no it doesn't, surprisingly enough it made it perfectly crispy. I think since this pizza does not cook as long b/c of the egg it works out perfectly.

R. said...

I think you can put almost ANYTHING on pizza and it's good! The first time I made pizza with an Italian, he pulled it out of the oven, cracked a whole egg on top and slid it back in to bake. Bacon, eggs & asparagus go hand in hand - so why not on pizza!? Love it!

Gloria said...

OMG This pizza look really amazing, I love pizza specially with asparagus, look really nice, I love it!!!gloria

Shannon said...

oh, i'm sure this is fabulous! i've cracked a whole egg on a pizza before, and the runny yolk made it a whole new experience :)

Joanne said...

Yeah so I've resisted buying a pizza stone for a long time since they are so expensive. But I think it's time. My pizzas and breads will thank me for it. I actually really like the topping on this! But then again, I'm all about weird toppings on pizza. Looks great.

Leslie said...

I love the idea of double baking the crust! Looks divine

eatme_delicious said...

This is one of the most gorgeous pizzas I've ever seen! I love the asparagus on it. Brilliant idea!!

tasteofbeirut said...

Yum! You might get me to eat eggs this way! I wonder what you would think of our lebanese pizza that we eat for breakfast: it is called man'ooshe and is covered with olive oil and a thyme mixture called zaatar.

Trissa said...

Just read your about page and I have to tell you - it's my kind of yummy love story and the pizza - my kind of yummy dinner!

grace said...

i think this would be suitable for breakfast. today. interesting and tasty-looking creation!

Conor @ HoldtheBeef said...

Breafast pizza. Awesome.

Dani said...

Good lord this looks delicious.

Esi said...

This sounds like a phenomenal pizza!

Heavenly Housewife said...

Awesome! I bet this is just fabulous. Pizza happens to be my main food group for dinner ;)
*kisses* HH

sophia said...

Wow. I've heard of a cracked egg on top of a pizza, but not beaten and then poured like a frittata! This sounds amazing!

Ivy said...

I could have this pizza even for breakfast. It souds amazing. Although we have asparagus in Greece they are mostly exported and what is left is so expensive that I rarely buy them.

The Duo Dishes said...

There's no uncertainty here about egg (or asparagus) on a pizza. It's all good!

Chef E said...

This reminds me of my favorite kind of crust- Brick Oven with the double baking, so now...

Do You Deliver? Darn...

Cherie said...

This pizza looks super crisp! And I love that. Recently bought a pizza stone, I don't know how I managed without it for years!

Juliana said...

Wow, this is a very nice pizza, like the ingredients in it...in Brazil it is common to have eggs on pizza :-)

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