As I have mastered the science of homemade crust and layering of flavors over the years, the time has finally arrived to recreate this delicious childhood memory into something more palatable.
This pizza offers an entire meal in one, with rich flavors of cheddar, Parmesan, farm fresh eggs, and smokey bacon. Not to mention a healthy twist of spinach and a rich tomato sauce on a homemade whole wheat crust.
If you don't have the time, or you intimidated by the time consuming process of preparing your own pizza dough, whole wheat crusts are more readily available in grocery stores then ever before. Be creative by layering your breakfast pizza with ingredients from your favorite omelet, like red bell peppers, onion, and sausage for example. Enjoy!
2-8' whole wheat pizza crusts (see recipe archives)
6 slices lean bacon, crumbled
1/2 cup red sauce (like marinara)
1 cup baby spinach
1 cup sharp white cheddar
1/4 grated Parmesan
Preheat oven to 400 degrees. Lightly dust a cookie sheet with cornmeal to prevent sticking.
In large skillet, brown bacon until crispy. Drain grease onto a paper towel, crumble and set aside.
Layer crust with 1/4 cup each of the red sauce. Top with 1/2 the cheddar, and spinach. Crack eggs in the middle of the pizza (2 per pizza). Top with remaining cheddar, crumbled bacon, Parmesan and cracked pepper. Bake in the oven for 20-25 minutes. Serve with a side of fresh fruit for breakfast.