Sunday Supper: Christina’s Breakfast Pizza

I LOVE this recipe. This is the last day of my ten day vacation and we are making the most of it. We spent the last three days in chilly Monterey, California enjoying the ocean view and hot coffee. My friend, Christina, is cooking up an old fave, the breakfast pizza for eight of us to devour before hitting the road. No this isn’t last nights delivery served cold. This is an age old tradition of homemade pizza with rolled out dough, fresh ingredients topped with farm fresh eggs. Eggs you say? Yes, they really make this dish amazing. This is a great dish for a large crowd. It’s easy to make and absolutely DELICIOUS!

What you will need
Dough (premade or homemade)
Salt & pepper

What to do
Preheat your oven to 500 degrees. Fry up your bacon to preferred crispness. Place on a paper towel to remove excess grease and set aside. Saute shallots in olive oil for 2-3 minutes. Remove from heat and set aside. Grease a sheet pan and roll out the dough onto it. Make fork holes to avoid the dough puffing up while baking. Sprinkle Mozzarella over the dough making sure to get it to the edge. Crumble bacon and spread evenly over the mozzarella. Shave Parm over the entire pizza. Crack eggs strategically so that each piece has one egg on top or so that each piece shares an egg. Put in the oven and bake for ten minutes. Top pizza with scallions, parsley, shallots and chives. Cut and serve.


  1. Cannot WAIT to try this! Wow, they really know how to do it on the West Coast…puts our BBQ to shame!

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