Blt Breakfast Pizza Recipes

Steps:

• Heat oven to 450°F. Lightly grease cookie sheet.
• In medium bowl, mix crust ingredients. Place dough on work surface, and knead a few times. Press dough into a square about 1/8 to 1/4 inch thick on cookie sheet. Prick surface of dough all over with fork.
• Bake 8 minutes. Remove from oven, and cool while you make pesto.
• In food processor, place arugula, almonds, garlic and 1/3 cup Parmesan cheese. Pulse a few times until everything is roughly chopped. Turn on the processor, and slowly pour in the olive oil until pesto has thickened and is pureed. Spread pesto evenly onto the cooked and cooled pizza crust. Sprinkle top of pizza with bacon, tomatoes and 1/4 cup Parmesan cheese.
• Bake 8 minutes longer.
• Crack eggs into a dish one at a time, and gently drop a single egg onto each corner of the pizza.
• Bake 6 to 8 minutes longer or until eggs reach desired doneness. Cut and serve immediately.

Steps:

• Place the crust on a ungreased 12-in. pizza pan. In a small bowl, combine the Miracle Whip, basil, garlic powder and onion powder; spread over crust. Set aside 1/4 cup bacon. Sprinkle cheeses and remaining bacon over crust. , Bake at 425° for 8-12 minutes or until cheese is melted. Top with lettuce, tomatoes and reserved bacon. Cut into wedges.

Steps:

• In a bowl, combine mayonnaise, basil, garlic powder and onion powder; refrigerate for 1/2 hour or more.
• Place the pizza crust on an ungreased 12-inch pizza pan.
• Spread mayonnaise mixture over crust.
• Set aside 1/4 cup bacon.
• Sprinkle remaining bacon, cheddar cheese and mozzarella cheese on crust.
• Bake at 425 degrees Fahrenheit for 8 to 12 minutes or until cheese is melted. If doing a homemade crust, I bake mine at 375 degrees Fahrenheit for about 25 to 30 minutes or until done.
• Top with lettuce, tomatoes, and reserved bacon.
• Cut into wedges and serve. Enjoy!

Steps:

• Separate crescent dough into eight triangles; place on a lightly greased 14-in. pizza pan with points toward the center. Press dough onto the bottom and up the sides of pan, forming a crust; seal perforations. Bake at 375° for 12-15 minutes or until golden brown. Cool completely., In a small bowl, combine the mayonnaise and mustard; spread over crust. Sprinkle with lettuce, bacon, tomato, onions and cheese.

Steps:

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Line a bowl or plate with paper towels.
• Place the bacon in a 10-inch nonstick skillet over medium heat and cook, stirring occasionally, until golden brown and crispy, 8 to 10 minutes. Remove with a slotted spoon to the prepared bowl or plate.
• Place the pizza crust on the prepared baking sheet, brush with 1 tablespoon oil and liberally sprinkle with salt and pepper. Bake until crispy, 8 to 10 minutes.
• Sprinkle the crust with the mozzarella and 2 to 3 tablespoons of Parmesan. Continue to bake until the mozzarella melts, 6 to 8 minutes.
• Put the bacon, mixed greens, tomatoes and basil in a large bowl. Drizzle with the vinegar and 1 to 2 tablespoons oil. Season with a sprinkle each of salt and pepper. Toss and taste, adding more vinegar or salt if needed.
• Pile the salad on top of the pizza and finish with a sprinkling of Parmesan and pepper. Cut into slices and serve.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C), or according to package directions for pizza dough.
• Place bacon in a heavy skillet over medium-high heat, and fry until browned, but not crisp. Drain on paper towels.
• Stretch pizza dough out over a pizza stone, pan, or cookie sheet. Brush the dough with olive oil. Spread the shredded mozzarella over the crust, and arrange the tomatoes over the cheese. Chop bacon, and sprinkle evenly over the pizza.
• Bake pizza for 10 to 15 minutes in the preheated oven, until the crust is golden and cheese is melted in the center. While the pizza is in the oven, toss the shredded lettuce with mayonnaise, and season lightly with salt and pepper. Top the finished pizza with the dressed lettuce, and serve immediately.