Bacon and Egg Pizza
A new and quick way of serving classic bacon and eggs. Delicious on a pizza topped with parsley.
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|2 tbsp||Tomato paste|
|2 tbsp||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|200 g||Bacon rashers|
- Heat oven to 220 deg C. Place tomato paste, oil and garlic in a small bowl and stir to combine. Place pizza bases on an oven tray. Thinly spread bases with tomato paste, leaving the edges free of topping.
- Arrange bacon over bases and bake for 15 minutes. Remove from oven and break 2 eggs into centre of each pizza (the bacon should form an edge that will hold the egg in place).
- Bake for 10 to 15 minutes more, or until the eggs are cooked and the pizza crust is golden brown. Scatter with chopped parsley and serve immediately.