Bacon and eggs form the basis for many a special breakfast. Why not add these to the much loved pizza? We’ve used Frantino & Mondello diced pancetta for the pork in this recipe, and Urban Slicer’s delicious pizza sauce.
Place an Emile Henry pizza stone in a 425F oven while it's preheating.
Heat the vegetable oil in a small non-stick skillet over medium heat.
Add the eggs and stir constantly until the eggs are fully set. Slid out onto a plate and set aside.
In the pan that you cooed the eggs in, brown the pancetta. Set aside.
Roll dough to a diameter of 14 inches on a sheet of parchment paper.
Evenly spread the pizza sauce over the crust.
Evenly spread the cheese over the sauce.
Evenly scatter the cooked pancetta over the top.
Bake in the preheated oven for 12-13 minutes or until the crust is golden and firm.
Remove from oven. Evenly scatter the scrambled egg over top.
Garnish with scallions.
