Breakfast Pizza

This pizza was a breakfast of champions - chock full of fresh veggies, mozzarella and Q's favorite - BACON. This one pizza was enough to feed at least 6 people for breakfast. PW's recipe called for eggs on top right before you put in the oven to cook but we've done that before and I just didn't enjoy it. So we cooked up a few over-easy eggs on the side to eat with the pizza. I would imagine if we ever did make this again I'd use some fresh green Chile from New Mexico - it just makes everything better.

Breakfast Pizza

ingredients
• 1.2 lb thick cut bacon
• 1.5 cups frozen hash browns
• 1 tbsp veg oil
• 1/2 green bell, diced
• 1 red bell, diced
• 1 lb pizza dough
• 1/2 cup salsa
• 6 oz fresh mozzarella, sliced
• 3 eggs
• kosher salt & freshly ground black pepper

directions
1. Place the bacon on top of rack on a broiler pan and start the bacon in a cold oven, set oven temp to 375 degrees. Sprinkle some black pepper on top of each slice of bacon. Bake for 25 mins and then turn the bacon over and cook for another 5 minutes. Drain on a plate lined with paper towels. Chop into bite-size pieces.

2.  Fry the hash browns in a cast iron skillet over medium high heat with 1/2 tbsp veg oil. Cook until they are just starting to brown. Remove from the pan and set aside on a plate.

3. In that same skillet, fry the bell peppers over medium-high heat in 1/2 tbsp veg oil for 5 minutes, set aside. Spread some salsa all over the dough.

4. Roll out the dough onto a lightly oiled baking sheet (use spray). Lay the mozzarella slices evenly on top of the salsa. Next, add the potatoes, peppers and the bacon. Crack the eggs over the pizza - one by one, scattered around. We omitted this step and just cooked the eggs in a skillet to over-easy temperature. Add some S&P to taste.

5. Bake for 13-15 minutes until crust is golden brown and eggs are set but slightly soft. Sprinkle each serving with fresh cilantro.

Enjoy!

Recipe adapted by Pioneer Woman