BLTE Pizza

Author: Ohio Poultry Association

The perfect brinner your whole family will love.

prep time: 15 minscook time: 15 minstotal time: 30 mins

ingredients:

1 store-bought baked thin-crust pizza shell, preferably whole-wheat (such as Boboli)
½ cup, plus 1 tablespoon ranch salad dressing
1 cup shredded low-fat mozzarella cheese
3 ounces cooked bacon, diced
½ cup cherry or pear tomatoes, halved
½ cup grated Parmesan cheese
4 eggs
1 cup lettuce (iceberg, romaine, spring greens, etc.)

instructions

Preheat oven to 450°F.
Place the pizza shell on a cookie sheet or pizza pan. Spread ½ cup of the ranch salad dressing on the crust and evenly distribute mozzarella cheese, bacon and tomatoes. Sprinkle Parmesan evenly over the pizza. Crack eggs onto the pizza, positioning one egg on each pizza quarter.
Bake for 12 – 15 minutes, until egg whites are just fully cooked. Allow to slightly cool.
Toss the lettuce with the remaining salad dressing. Season with salt and pepper to taste. Garnish pizza with lettuce and additional cherry tomatoes.
Cut into 4 large pieces

NOTES:

Crack the egg into a small bowl and then gently pour/place the egg on the pizza. Make a small well in the toppings to help “hold” the egg in place. Repeat for a total of four eggs.

Oven temperatures vary, check the pizza often to avoid overcooking the eggs. Bake until the eggs reach preferred doneness.

Created using The Recipes Generator