Bacon, Egg and Asparagus Personal Pizzas

Jessica Merchant
  • Yield: 4 servings
  • Prep: 30-35


1-- batch garlic bread pizza dough
4-- slices thick-cut bacon, chopped
1/2-- red onion, chopped
2-- garlic cloves, minced
2tablespoons olive oil
1cup freshly grated mozzarella cheese
1/2cup freshly grated fontina cheese
1/4cup freshly grated parmesan cheese
4large eggs
8-- asparagus spears, stems removed and chopped into pieces


  1. Make garlic bread pizza dough as directed, then separate it into four equal balls. Roll or press each ball into a small circle, pressing down slightly more in the center to create a little “dent” – this is where the egg will go and it will help keep it from rolling off the dough. Place dough on a nonstick baking sheet.
  2. While the dough is rising, heat a small skillet over medium heat and add bacon. Cook until just somewhat crispy and fat is rendered, then remove bacon with a slotted spoon and let drain on a paper towel. Reduce heat to low and add onion, cooking until soft, about 5 minutes. Add in garlic and cook for another 30 seconds, then remove from heat.
  3. Preheat oven to 375 F. Mix cheeses together in a bowl.
  4. Brush each pizza with olive oil, then cover with a sprinkling of cheese. Add a few spoonfuls of the onion and garlic, bacon, then place a few pieces of asparagus on each pizza. To help hold the egg, create somewhat of a box around the center. Crack the egg and gently place it in the center. It's fine if some of the white will roll down the sides. Top with a bit more cheese and some fresh black pepper.
  5. Bake for 30 to 35 minutes, or until egg is cooked and cheese is golden.
—By Jessica Merchant, How Sweet it Is