| | Egg and bacon pizzas
Egg and bacon pizzas
Egg and bacon pizzas 4.3-5 9
  • Calories: 4401 kj
  • Fat: 45g
  • Carbohydrates: 11g

How to Make:

  1. Preheat the oven to 200°C. Line a baking sheet with baking paper then spread bacon out in a single layer. Cook in the oven for 5-6 minutes until just starting to crisp.
  2. Remove the baking paper and lightly oil the baking sheet. Place pizza bases on the sheet and spread with sundried tomato pesto. Lay 2 bacon rashers on each pizza and sprinkle cheese over the bacon. Carefully break an egg into the centre of each pizza, then sit 3 cherry tomatoes to one side of the egg. Drizzle each pizza with olive oil, season with salt and pepper, then bake for 6 minutes or until the egg has just cooked and the tomatoes have started to wilt. Scatter with rocket and drizzle with a little balsamic vinegar, if desired.
Time for preparing:
15 min.


  • 8 thin bacon rashers, rind removed
  • 4 individual pizza bases
  • 4 tablespoons (1/3 cup) sundried tomato pesto
  • 125g grated mozzarella
  • 4 small eggs
  • 12 cherry tomatoes (we used truss)
  • Olive oil, to drizzle
  • Balsamic vinegar (optional), to drizzle
  • Baby rocket leaves, to serve