Bacon, Egg & Asparagus Pizza

3.5 (51)
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.

Yield: 6 servings
Active Time: 30
Total Time: 30


  • 1 pound prepared pizza dough, preferably whole-wheat
  • 2 strips bacon
  • 3/4 cup sliced shallots
  • 1 pound asparagus, trimmed, cut into 2-inch pieces
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 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

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

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

Carbohydrate Serving 2

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

From EatingWell March/April 2010