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Who says you can’t have pizza for breakfast? Or breakfast for dinner, for that matter? Delicious any time of day, crack eggs and bacon right onto this crust, along with a handful of greens.
Contains: milk, eggs, wheat, soy.
What You Get
Fava greens or spinach
Shredded mozzarella cheese
Artisan flatbread crust x2
What You'll Need
Salt and freshly ground pepper
Chile flakes (optional)
Preheat the oven to 450°F.
Remove the stems from about 2 cups of loosely packed fava greens. In a bowl, toss the greens with 2 teaspoons olive oil and season with salt and pepper. Roughly chop the bacon ends.
Remove the pizza crust from the package, and place it on a sheet pan. Sprinkle lightly with water around the edges. Drizzle with 1 tablespoon olive oil and season with a pinch of salt. Sprinkle with 1 cup mozzarella cheese and the dressed greens. Scatter with the bacon (you may not need all of it).
Transfer the pan to the oven and bake until just starting to turn golden, about 8 minutes.
Briefly remove the pizza from the oven, and crack 3 cold eggs on top. Return the pizza to the oven and continue baking until the egg whites are just set and the yolks are runny, 5 to 8 minutes longer.
Transfer the pizza to a cutting board. Drizzle with olive oil and cut the pizza into wedges. Sprinkle with chile flakes, if you want a kick, and serve warm.