Of course, it has pepper bacon on it. I have a “bacon tooth” as my farmer friend, Brent of 4G Farms termed. If the recipe has bacon in it, on it, wherever…I will love it.
Pioneer Woman’s Breakfast Pizza
1 pound thick cut peppered bacon
3 cups frozen hash browns
2 TBSP canola oil
3 diced bell peppers (I used the mini peppers, red, orange and yellow.)
Pizza Dough (I used 2 store bought packets you mix with water or make Pioneer Woman’s homemade pizza dough)
1 cup salsa (She called for 1/2 cup but I used 1 cup and it was perfect.)
12 ounces fresh mozzarella, sliced (I used deli slice mozzarella because fresh mozzarella is a novelty rarely found on the remote prairie in my one and only but much appreciated grocery store.)
8 large eggs (I used 10 eggs.)
Salt and pepper to taste (I also added just a bit of cayenne pepper to the hash browns.)
Preheat oven to 475F. Place oven rack on the lowest position, according to PW’s directions.
I baked 1 lb. of peppered bacon. While the bacon is baking or frying…add 1 TBSP of canola oil to large frying pan or skillet…
Roll out the pizza dough on a baking sheet. I used a jelly roll pan and sprayed it ahead of time with cooking spray. Then spread the salsa all over the pizza dough as the sauce. I reversed the order. PW recommended mozzarella cheese on the salsa. I spread the hash browns first, then the cheese. I wanted the cheese to melt over the hash browns.
Actually, I wasn’t paying attention. So cheese, hash browns or hash browns, cheese slices, either way works! Who makes rules about breakfast pizza? I don’t.
Evenly distribute the fried bell peppers and the bacon. Then crack the eggs in a fun fashion. Sprinkle with salt and pepper.
Bake for 13-15 minutes, or until the crust is golden brown, according to recipe directions. I baked for 15 minutes. The eggs were perfect.
Breakfast pizza was cut and served immediately to princesses at our house along with a starving like a pack of wolves teenager and big appetite husband.