I’ve figured out yet another way to use my pizza dough recipe, but I think the real important factor here is that I’ve found a way to have pizza in the morning, and actually have an excuse to eat it so early. Hey don’t get me wrong, I love cold leftover pizza in the morning just as much as the next guy…but this is actually a breakfast pizza. Pizza-For-Breakfast, are you understanding the magnitude of this situation? Where have you been all my life? All those mornings that I wanted a simple and yummy breakfast?
I have to thank Smitten Kitchen for once again opening my eyes, taste buds, and nose to yet another wonderfully fantastic recipe, that of which I could never live without now. It’s actually a great concept/idea recipe because you can top it with anything you’d like. As long as you have the basics down, like the cheese and the eggs, then the rest is up to you. Want veggies? Add them. Don’t like bacon? Skip it, although I don’t know who doesn’t like bacon. Well, maybe The Canadian. Sorry, but I held out as long as I could. You have to give it to me……but the bacon was calling out to me. Taunting me!
Eat me for breakfast on top of some pizza, with eggs and cheese, it was saying. Tons of cheese. Eat me because I’m nothing but pure deliciousness. Well, it beckoned and I answered.
Grab your bacon.
Ahhhhhwwwwwwwww…….as the heavens part, and a light shines down onto the bacon.
Cut the bacon down into small bite sized chunks.
Throw it into a hot skillet and cook until its crispy and brown.
Oh sorry I got quiet there for a second. I lost myself to the aroma of crisping bacon.
Once the bacon is crisp, transfer to a napkin lined plate, with a slotted spoon, to allow the excess fat to drain.