Bacon and Egg Pizza Recipe

• Basic Pizza Dough
• 1 tablespoon extra-virgin olive oil, plus more for brushing the dough
• 3 tablespoons tomato paste
• 1 tablespoon dried herbs (e.g., thyme, oregano, sagealone or in combination)
• Kosher salt and freshly ground black pepper
• 8 slices thick-cut bacon, cooked
• 1/2 medium yellow onion, sliced
• 1 cup (about 8 ounces) crumbled chevre (fresh goat cheese)
• 2 large eggs

1. Preheat the oven to 450 degrees F and arrange a rack in the middle.
2. Divide the pizza dough into 2 balls and roll them out to 1/4 inch thick.
3. Transfer to 2 baking sheets and brush with extra-virgin olive oil.
4. Mix the measured olive oil with the 2 tablespoons tomato paste and evenly divide the mixture to cover the base of both pizzas.
5. Evenly distribute the herbs and a sprinkle of salt over top.
6. Lay down 4 strips of bacon per pie, and then the sliced onion and crumbled cheese.
7. Crack an egg over the top of each pizza.
8. Bake the first pizza until the underside of the crust is golden brown, about 15 minutes.
9. Remove from the oven and immediately brush the edge of the crust with a little more olive oil (this gives it a nice sheen).
10. Repeat with the second pizza.

dough, extravirgin olive oil, tomato paste, herbs, kosher salt, bacon, yellow onion, chevre, eggs

Taken from www.chowhound.com/recipes/bacon-egg-pizza-31161 (may not work)