I am always looking for easy, weeknight staples we both love. And while I’m into Pinterest-y-crunchy-wheat bulgar-with-balsamic-glazed-brussels sprouts-type concoctions, the Mr. typically needs something more hearty and comforting at the end of a long day.
Inspired by this recipe, I added crispy bacon and swapped in a whole wheat pizza crust to make it more Navy-man friendly. It was a BIG hit (a little heavy for me but so tasty, and he loved it). The beauty of it is you can customize your portion it to make it as healthy or fatty as you like. Everyone wins!
Breakfast Pizza: Recipe-ish
Pre-made pizza dough (I used Trader Joe’s whole wheat)
Shredded mozzarella (about 2 cups)
Bacon (about 6 strips)
Salt & pepper
Crushed red pepper (optional)
Roll out pizza dough on a floured, upside down cookie sheet. Sprinkle with mozzarella and bake according to pizza dough package directions.
Meanwhile, fry or bake bacon to desired crispyness. Coarsely chop and set aside.
Mash the avocado flesh, add lemon juice and salt and pepper to taste.
Heat up a tablespoon of olive oil in a skillet to medium heat, and fry eggs sunny-side up (one egg for each pizza slice). Scrambled would also work, if you’d rather.
Once the pizza is baked, cut into individual pieces. Top each with avocado, bacon, and one egg, as you see fit. Sprinkle with salt, pepper and crushed red pepper to taste.