Asparagus-Fontina Pizzettes with Bacon

Name: Asparagus-Fontina Pizzettes with Bacon
Prep time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 8 oz. asparagus; 6 oz. shiitake mushrooms; 1/4 c. olive oil; 2 clove garlic; salt; pepper; 1 1/2 lb. pizza dough; 5 slice bacon; 6 oz. fontina cheese; 6 large eggs

Published: Apr 7, 2012

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Yields:

Prep Time:

35 mins

Total Time:

50 mins

Cal/Serv:

585

Skip your typical breakfast sandwich and try these mini breakfast pizzas instead. Serve pizzettes with a simple Escarole Frisée Salad (pictured).

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Ingredients

8 oz. asparagus
6 oz. shiitake mushrooms
1/4 cup olive oil
2 clove garlic
salt
pepper
1 1/2 lb. pizza dough
5 slice bacon
6 oz. fontina cheese
6 large eggs

Directions

1. Step 1Arrange oven racks in top and bottom thirds of oven. Preheat oven to 475 degrees F. Lightly grease two 18-inch by 12-inch jelly-roll pans.
2. Step 2Slice asparagus on an angle into 2-inch pieces. Transfer to large bowl, along with mushrooms, oil, garlic, and 1/4 teaspoon salt; toss until well coated.
3. Step 3Divide dough into 6 balls. On lightly floured surface, with floured rolling pin, roll and press 1 dough ball into 6-inch round; place on prepared pan. Repeat with remaining dough.
4. Step 4Evenly divide asparagus mixture among rounds, creating well in center of each. Bake 10 minutes or until edges are golden brown, switching pans halfway through.
5. Step 5Meanwhile, place bacon on paper-towel-lined plate. Cover with 2 sheets paper towel. Microwave on High 4 to 6 minutes or until beginning to crisp. Cool slightly; tear bacon into small pieces.
6. Step 6Sprinkle pizzettes with bacon and Fontina. Bake 1 to 2 minutes or until cheese melts. Carefully crack eggs directly onto centers of pizzettes. Bake 6 to 8 minutes or until whites are opaque and set, switching pans halfway through. Sprinkle with pepper and salt; serve warm.