Here’s a fun way to prepare breakfast. Serve up these egg and bacon pizzas with ketchup on the side.

Preparation Time: 15 minutes

Total Time: 40 minutes

Serves: 4


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.


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