Ingredients
The following ingredients have 4 Servings
- 2 tablespoons extra virgin olive oil
- 2 small new potatoes, diced
- ¼ cup diced green bell peppers
- ¼ cup diced red bell peppers
- 2 teaspoons minced thyme
- 3 rashers cooked bacon, chopped
- 1 cup part skim shredded mozzarella
- 3 large eggs, cracked into individual ramekins
- 1 (8 ounce) store bought pizza dough, room temperature
- salt and pepper to taste
- coarse cornmeal (for dusting)
- sliced chives
Instruction
- Preheat oven to 425˚F.
- Pour oil into a skillet and place over medium-high heat. Add potatoes and sauté for 3 to 4 minutes. Add bell peppers and continue to sauté for 3 to 4 minutes. Add thyme and season with salt and pepper. Once potatoes are fork tender remove from heat and set aside to allow mixture to cool.
- Lightly dust a clean surface with flour and roll pizza dough out into a 12 or 14 inch circle, about ¼ inch thick.
- Dust a baking sheet with cornmeal and top with pizza dough.
- Sprinkle ⅔ cup of cheese over the rolled pizza dough and top with potato mixture and chopped bacon. Top with remaining cheese.
- Carefully make 3 wells on the top of the pizza and pour a cracked egg into each well. Lightly season with salt and pepper and transfer pizza to the oven.
- Bake for 10 to 12 minutes or until crust is golden brown, cheese is bubbling and eggs are cooked with a runny yolk.
- Top pizza with sliced chives, slice and serve.
