Feeling lazy today, mired in business paperwork, not really looking to cook something complicated I opted for a pizza using the Trader Joe’s Ciabatta Flat Bread I had in the freezer.  Stumbled across this recipe while downloading other Mediterranean Recipes for clients from Eating Well’s website.

So besides subbing in the flat bread for the dough I decided Gruyère would be interesting in place of cheddar!   

If I were to use dough in the future, I’d probably stretch it to fit the sheet pan and make the edges push up the sides to help contain the egg.  I also heated the bread for 3 minutes before adding the toppings.  

* Exported from MasterCook *

                       Bacon, Egg & Asparagus Pizza

Serving Size  : 6     Preparation Time :0:00

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1              pound  prepared pizza dough — preferably whole-wheat
  2             strips  bacon
     3/4           cup  sliced shallots
  1              pound  asparagus — trimmed, cut into 2-inch pieces
  4              large  eggs
     1/4      teaspoon  salt
     1/4      teaspoon  freshly ground pepper
  1                cup  shredded extra-sharp Cheddar

Preheat oven to 500°F. Coat a large rimmed baking sheet with cooking spray.

Roll out dough on a lightly floured surface to about the size of the baking sheet (see Tip). Transfer to the baking sheet. Bake until crisped on the bottom, about 8 minutes.

Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp. Drain on a paper towel. Add shallots to the pan and cook, stirring often, until beginning to brown, about 2 minutes. Add asparagus and cook, stirring, until beginning to soften, 2 to 3 minutes more. 

Spread the vegetables over the crust and crumble bacon on top. Whisk eggs, salt and pepper in a medium bowl until combined; slowly pour over the vegetables, trying not to let any run off the crust. Sprinkle the pizza with cheese. Bake until the eggs are set and the cheese is melted, 8 to 10 minutes.

  “This pizza, topped with bacon, eggs and asparagus, was inspired by a wood-fired-oven pizza served at the Montpelier, Vermont, farmers’ market. Serve with: Mixed green salad.”
  “EatingWell:  March/April 2010”
S(Internet Address):
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We enjoyed it with a green salad.  We spent a good amount of time discussing the variations that could be concocted.  It’s a versatile as a frittata!


This entry was posted in Chef Jim Recipe, Recipe and tagged , , , . Bookmark the permalink.


  1. Chef Jim says:

    >Had a piece of the leftover today and it held up very nicely!


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