Nearly 31 million Americans skip breakfast, one of the most important meals of the day, according to Abe’s Market’s website. Breakfast not only helps recharge your brain, but it also energizes the body.
So in celebration of all things breakfast, this week’s College Gal Cooking recipe combines one of the most important meals of the day with one of the most popular foods: bacon, egg and cheese pizza.
Fresh pizza dough
Romano or Parmesan cheese
Bacon or turkey bacon
Preheat the oven to 450 degrees Fahrenheit.
Take the dough out of the packaging and sprinkle some flour on it so it is easier to roll. To take the dough out without it sticking to your hands, spray your hands with cooking grease or use olive oil or butter. The added flour will also prevent the dough from sticking to your hands or the dough roller.
Although the dough does not need to be rolled before placing it onto the pan, rolling the dough beforehand makes it easier to spread evenly on the pan.
Once the dough is spread evenly on the pan, add your desired amount of mozzarella cheese. I like to put a little extra so all of the ingredients melt together.
Then, slice and dice the tomato and sprinkle the pieces onto the top of the pizza. If you want to add some flavor to your pizza, cook some strips of bacon. Do not cook the bacon too crispy, as the pizza must go into the oven for the ingredients to cook together.
After the bacon cooks, take the strips and chop them into small pieces. Sprinkle the bacon bits evenly onto the pizza.
Now, take the eggs and crack them over the pizza. Be careful when doing this, as the eggs could run off the pizza.
Once the pizza is ready, place the pie in the oven for 10 to 15 minutes. If you like a softer crust, leave the pie in for 10 to 12 minutes. For crunchy crust, leave the pizza in the oven for up to 15 minutes. Keep a close eye on it to make sure the dough does not burn.
Once the pizza is done, you can add Romano or Parmesan cheese. Then, cut a slice and take a bite.