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ANTONIO'S BACON AND EGG BREAKFAST PIZZA - Pizzarecipes.com

INGREDIENTS:

  • 1/2 LB LEAN BACON 8 LARGE EGGS
  • 4 PLUM TOMATOES SKINNED
  • 1/2 TEASPOON SALT
  • 1 1/2 TABLESPOONS OLIVE OIL
  • 1/2 TEASDPOON BLACK PEPPER
  • 3 TABLESPOONS GRATED PARMESAN CHEESE

A QUICK WAY TO SKIN THE TOMATOES IS TO PLACE AN X ON THE BOTTOM PORTION OF THE TOMATO AND IMMERSE INTO SOME BOILING WATER FOR ABOUT A MINUTE. REMOVE WITH A SPOON TO SOME ICE WATER FOR ABOUT A MINUTE AND THEN REMOVE AND PEEL OFF THE SKIN LIKE A BANANA.

MICROWAVE THE BACON ON HIGH UNTIL JUST ABOUT CRISPY AND REMOVE TO A PAPER TOWEL TO DRY. BRUSH THE OLIVE OIL ON A 12" OR 13" PIZZA EVENLY AND LET THE PIZZA RISE FOR 30 MINUTES. CURL UP THE OUTSIDE EDGES OF THE PIZZA SO THAT IT WILL HOLD THE EGGS FROM SPILLING OVER. BREAK THE EGGS OVER THE PIZZA AS EVENLY AS POSSIBLE AND THEN RUN A FORK THROUGH THE YOKES SO THEY RUN INTO THE WHITES. SNIP THE BACON INTO SMALL SQUARES AND PLACE AROUND THE PIZZA. PUSH THE BACON INTO THE EGGS WITH A FORK. SPRINKLE THYE SALT AND PEPPER OVER THE EGGS.

PREHEAT THE OVEN TO 425 DEGREES AND BAKE THE PIZZA FOR 8 MINUTES. PULL OUT THE SHELF WITH THE PIZZA ON IT AND SPRINKLE THE PARMESAN CHEESE OVER THE PIZZA. PUSH THE SHELF BACK IN AND BAKE UNTIL THE EGGS ARE COOKED AND THE BOTTOM IS BROWN. CHOP THE SKINNED TOMATOES AND DRAIN. REMOVE THE PIZZA FROM THE OVEN AND LET COOL A MINUTE, THEN SPRINKLE THE TOMATOES OVER THE TOP AND SLICE AND SERVE.

OPTION: SUBSTITUTE THE BACON LIQUID FOR THE OLIVE OIL

OPTION: TRY CUBED HAM OR SLICED SAUSAGE LINKS INSTEAD OF BACON.


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