afpbOK, I think I have found the perfect breakfast dish for me – this recipe for Asparagus-Fontina Pizzettes with Bacon I found in Good Housekeeping magazine.  Yes, I read Good Housekeeping magazine.  This is the perefect breakfast dish for a day like today – the last full day of a great vacation.

This breakfast “pizza” has just about everything I love – cheese, pizza crust and bacon!

These Pizzettes were very easy to make, and you can easily customize, for example I ditched the mushrooms and used asiago cheese.  The result were delicious and when well with a salad.

Asparagus-Fontina Pizzettes with Bacon (From Good Housekeeping):

Ingredients:

  • 8 ounce(s) asparagus, trimmed
  • 6 ounce(s) shiitake mushrooms, stems discarded, thinly sliced
  • 1/4 cup(s) olive oil, plus more for greasing
  • 2 clove(s) garlic, crushed with press
  • Salt / Pepper
  • 1 1/2 pound(s) pizza dough, fresh or frozen (thawed)
  • 5 slice(s) bacon
  • 6 ounce(s) Fontina cheese, grated
  • 6 large eggs

Directions:

  1. Arrange oven racks in top and bottom thirds of oven. Preheat oven to 475 degrees F. Lightly grease two 18-inch by 12-inch jelly-roll pans.
  2. Slice asparagus on an angle into 2-inch pieces. Transfer to large bowl, along with mushrooms, oil, garlic, and 1/4 teaspoon salt; toss until well coated.
  3. Divide dough into 6 balls. On lightly floured surface, with floured rolling pin, roll and press 1 dough ball into 6-inch round; place on prepared pan. Repeat with remaining dough.
  4. Evenly divide asparagus mixture among rounds, creating well in center of each. Bake 10 minutes or until edges are golden brown, switching pans halfway through. 
  5.  Meanwhile, place bacon on paper-towel-lined plate. Cover with 2 sheets paper towel. Microwave on High 4 to 6 minutes or until beginning to crisp. Cool slightly; tear bacon into small pieces.
  6. Sprinkle pizzettes with bacon and Fontina. Bake 1 to 2 minutes or until cheese melts. Carefully crack eggs directly onto centers of pizzettes. Bake 6 to 8 minutes or until whites are opaque and set, switching pans halfway through. Sprinkle with pepper and salt; serve warm.

Find this recipe for Asparagus-Fontina Pizzettes with Bacon from Good Housekeeping here.