Finally! You can have pizza in the morning that isn't last night's leftovers. Eggs, cheese & bacon on pizza dough? Yes please. It's a great appetizer, too.
What You Need
Original recipe yields 6 servings
1 refrigerated pizza dough (12 inch)
3/4 cup CLASSICO Tomato and Basil Pasta Sauce
1/4 tsp. crushed red pepper
4 egg s
1-1/2 cups KRAFT Shredded Pepper Jack Cheese
4 slices cooked OSCAR MAYER Bacon, crumbled
1 Tbsp. chopped fresh parsley
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Let's Make It
Heat oven to 400ºF.
Pat and stretch dough into 14x6-inch rustic rectangle on baking sheet lined with parchment paper; prick with fork. Mix pasta sauce and crushed pepper; spread onto pizza crust.
Slip cracked eggs, 1 at a time, evenly spaced over pizza; top with cheese and bacon.
Bake 15 to 18 min. or until whites are set and yolks are cooked to desired doneness. Sprinkle with parsley.
Serve hot out of the oven pizza with crunchy vegetables and a low-fat dip.
Save time on those busy mornings by preparing with chopped OSCAR MAYER Fully Cooked Bacon.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.