Preparation Time: 15 minutes
Total Time: 40 minutes
1 lb pizza dough
2 tbsp olive oil
1 clove garlic, minced
1 cup shredded mozzarella cheese, divided
6 slices bacon, cooked until crisp and chopped
4 eggs, scrambled
2 tbsp finely chopped fresh parsley
Preheat griddle attachment for Kenyon Grill to medium-high.
Divide dough into two equal portions; roll out 1 portion pizza dough into 14- x 10-inch rectangle. Stir olive oil with garlic. Place dough directly on well-greased griddle; cook for about 5 minutes or until well-marked. Flip and brush with olive oil mixture.
Top with 1/4 cup cheese, half of the bacon and half of the scrambled eggs. Sprinkle with 1/4 cup cheese. Close lid and cook for 8 to 10 minutes or until dough is crisp and cheese has melted. Repeat with remaining dough and toppings. Sprinkle with parsley before serving.
Tip: Replace bacon with sautéed mushrooms for a vegetarian option if desired.
Tip: Drizzle with hot sauce for an added kick.