| Ingredient | ULF # | Portion |
|---|---|---|
| Cloverdale 10-12 Double Applewood Smoked Shingle Bacon, Chopped | 549231 | 1/2 cup |
| AK Pizza Crust 12" Par-Baked Crust | 788122 | 1 ea. |
| Baron Spices Ground Italian Seasoning | 290866 | 1 tsp. |
| Corto 100% Extra Virgin Olive Oil | 267790 | 1/4 cup |
| Capital City Red Onion, Sliced | 138602 | 1/2 cup |
| Red Bell Peppers, Sliced | 129724 | 1 1/2 cup |
| Sparboe Farms Large Eggs | 215608 | 2 ea. |
| Burnett Dairy Shredded Mozzarella & Provolone Cheese | 211828 | 2 cups |
Pre-heat oven to 350°F. Cook 4-6 slices of bacon to desired crispiness and chop. Slice red onion and peppers, set aside.
Combine Italian seasoning with olive oil and evenly coat pizza crust. Top with shredded cheese, onion, and peppers.
Place in oven for 3 minutes, remove and crack eggs over the center of pizza and return to oven for approximately 3 minutes or until the eggs start to set and the cheese is beginning to melt.
Turn the broiler on low for an additional 2-3 minutes to finish setting the eggs. Remove from oven and top with chopped bacon.
