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.
- 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
- Preheat oven to 500°F with pizza stone inside. Coat a large rimmed baking sheet with cooking spray.
- Roll out dough on a lightly floured surface. Transfer to the pizza stone. 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. Remove most of the bacon grease, leaving about 1 tbsp in the pan.
- 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.