Still eating cold pepperoni pizza for breakfast? Step up your brunch game with a Bacon, Egg, Cheese, and Pepper Pizza cooked in your outdoor pizza oven! Your weekends on your porch just got a whole lot tastier.
Carmen Parisi, President of Chicago Brick Oven is here to show you how it’s done.
- 8-12 oz pizza dough – follow our recipe here.
- 1 Tbsp olive oil
- 2 cups shredded mozzarella cheese
- 1 roasted red pepper - sliced
- 8 slices cooked bacon - crispy
- 6 eggs
Heat outdoor pizza oven to 750 Fahrenheit. Use a rolling pin to flatten dough to a ¼ inch thickness. Place dough on pizza screen and bake in pizza oven for 1-2 minutes.
Remove pizza from oven and baking pan. Brush the pizza shell with olive oil. Evenly spread mozzarella over pizza, then dig six shallow holes in the cheese. In each hole, crack one egg. Spread the roasted red pepper on top. Bake for 2-3 minutes.
Remove from oven. Poke each egg to spread the yolk. Crumble bacon over pizza.