These adorable pizzas aren’t just perfect for Mother’s Day—they’ll be a hit for the whole family any day of the year.
If you’ve never worked with store-bought pizza dough, here’s a tip—let it come to room temperature before rolling it out. If it still shrinks back when you start to work with it, let it rest for another 10 minutes, and then try again. Pre-chopped veggies are a great shortcut. Give them a pat dry with a paper towel before topping the pizzas.
12 ounces fresh prepared pizza dough
5 slices center-cut bacon
1/2 cup pre-chopped tri bell pepper mixture
4 large eggs
2 tablespoons chopped fresh chives
1/4 teaspoon black pepper
Added sugars 0g
Calcium 3% DV
Potassium 2% DV
How to Make It
Preheat oven to 425°F. Divide dough into 4 equal pieces, and place on a lightly floured surface. Shape each piece into an 8-inch round. Place dough rounds on a baking sheet lined with parchment paper; cover. Let stand at room temperature 20 minutes.
Place bacon in a large skillet over medium-high. Cook, turning occasionally, until bacon is crisp, 8 to 9 minutes. Transfer bacon to a cutting board, and cut into bite-size pieces. Reserve 2 tablespoons bacon drippings.
Brush pizza dough rounds evenly with reserved bacon drippings. Sprinkle evenly with bell peppers. Bake 6 minutes. Remove from oven. Gently press centers of each pizza dough to make a shallow indentation, and crack 1 egg onto each pizza. Return to oven, and bake until pizza browns and egg whites set, 6 to 7 minutes. Top pizzas evenly with chopped bacon. Sprinkle with chives and pepper. Serve immediately.
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