Bacon, Egg & Asparagus Pizza

Bacon, Egg & Asparagus Pizza

This pizza, topped with bacon, eggs and asparagus, was inspired by a wood-fired-oven pizza served at the Montpelier, Vermont, farmers’ market. Serve with: Mixed green salad.

From EatingWell: March/April 2010
Yield: 6 servings
Active Time: 30
Total Time: 30


  1. 1 pound prepared pizza dough, preferably whole-wheat
  2. 2 strips bacon
  3. 3/4 cup sliced shallots
  4. 1 pound asparagus, trimmed, cut into 2-inch pieces
  5. 4 large eggs
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon freshly ground pepper
  8. 1 cup shredded extra-sharp Cheddar


  1. Preheat oven to 500°F. Coat a large rimmed baking sheet with cooking spray.
  2. Roll out dough on a lightly floured surface to about the size of the baking sheet (see Tip). Transfer to the baking sheet. Bake until crisped on the bottom, about 8 minutes.
  3. Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp. Drain on a paper towel. Add shallots to the pan and cook, stirring often, until beginning to brown, about 2 minutes. Add asparagus and cook, stirring, until beginning to soften, 2 to 3 minutes more.
  4. Spread the vegetables over the crust and crumble bacon on top. Whisk eggs, salt and pepper in a medium bowl until combined; slowly pour over the vegetables, trying not to let any run off the crust. Sprinkle the pizza with cheese. Bake until the eggs are set and the cheese is melted, 8 to 10 minutes.

Tips & Notes

  • Tip: Some prepared dough “resists” being stretched. If your dough is too springy, let it rest for about 15 minutes, then try rolling it out again.


Nutrition Per Serving: 317 calories; 11 g fat (5 g sat, 2 g mono); 164 mg cholesterol; 35 g carbohydrates; 17 g protein; 2 g fiber; 532 mg sodium; 210 mg potassium.

Nutrition Bonus: Folate & Vitamin A (20% daily value), Calcium (17% dv)

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 1 high-fat meat, 1 fat