Bacon and Egg Breakfast Pizza with Sun-Dried Tomato Infusion

This breakfast pizza combines crispy bacon, rich eggs, and a sun-dried tomato infusion for a delightful morning treat.

Ingredients

• 1 pound pizza dough
• 6 slices bacon
• 4 large eggs
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons olive oil
• 1 teaspoon oregano
• Salt and pepper to taste

Instructions

1. Preheat your oven to 450°F (232°C).
2. Roll out the pizza dough on a floured surface to fit your 12-inch pizza pan.
3. Cook bacon in a skillet over medium heat until crispy. Remove and drain on paper towels.
4. Brush the pizza dough with olive oil and sprinkle with oregano.
5. Distribute sun-dried tomatoes evenly over the dough.
6. Sprinkle mozzarella and Parmesan cheeses over the sun-dried tomatoes.
7. Crumble the cooled bacon over the cheese.
8. Carefully crack the eggs over the pizza, spacing them evenly.
9. Season with salt and pepper to taste.
10. Bake in the preheated oven for 15 minutes, or until the crust is golden and eggs are cooked to your preference.
11. Remove from oven, slice, and serve hot.

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