This pizza, topped with bacon, eggs and asparagus, was inspired by a wood-fired-oven pizza served at the Montpelier, Vermont, farmers’ market. Serve with: Mixed green salad.

Servings: 6 servings
Total Time: 30 minutes
Ease of Preparation: Moderate
Health: Healthy Weight, High Calcium, Low Calorie, Diabetes Appropriate


Ingredients:

Bacon, Egg & Asparagus Pizza
1 pound prepared pizza dough , preferably whole-wheat
2 strips bacon
3/4 cup sliced shallots
1 pound asparagus , trimmed, cut into 2-inch pieces
4 large eggs
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup shredded extra-sharp Cheddar


Steps:

1: Preheat oven to 500°F. Coat a large rimmed baking sheet with cooking spray.

2: Roll out dough on a lightly floured surface to about the size of the baking sheet (see Tip). Transfer to the baking sheet. Bake until crisped on the bottom, about 8 minutes.

3: Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp. Drain on a paper towel. Add shallots to the pan and cook, stirring often, until beginning to brown, about 2 minutes. Add asparagus and cook, stirring, until beginning to soften, 2 to 3 minutes more.

4: Spread the vegetables over the crust and crumble bacon on top. Whisk eggs, salt and pepper in a medium bowl until combined; slowly pour over the vegetables, trying not to let any run off the crust. Sprinkle the pizza with cheese. Bake until the eggs are set and the cheese is melted, 8 to 10 minutes.

Nutrition: (Per serving)

Calories - 317
Carbohydrates - 35
Fat - 11
Saturated Fat - 5
Monounsaturated Fat - 2
Protein - 17
Cholesterol - 164
Dietary Fiber - 2
Potassium - 210
Sodium - 532
Nutrition Bonus - Folate & Vitamin A (20% daily value), Calcium (17% dv).

Tip: Some prepared dough “resists” being stretched. If your dough is too springy, let it rest for about 15 minutes, then try rolling it out again.

Related Links:

  • Arugula & Prosciutto Pizza
  • Healthy Pizza Recipes