Eggs and bacon on a cheese pizza? Sounds like an excellent breakfast to us. If only we could get the crust to crisp and the eggs to cooperate.
Why This Recipe Works
Breakfast Pizza is an easy, unexpected crowd favorite for a Sunday brunch, but it comes with a challenge: achieving a crisp, golden-brown crust without overcooking the eggs. To get there, we press room-temperature dough into a lightly oiled sheet pan and parbake it for 5 minutes to give the crust a head start before we add the toppings. The remaining minutes in the oven cook the eggs just right, with golden, just-set yolks. The surprising addition of cottage cheese tethers all the ingredients together with a silky creaminess.
© 2018 America's Test Kitchen. All rights reserved.