Nickel Allergy Friendly Breakfast Pizza

Total time45 min

Prep time20 min

Cook time25 min

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Ingredients

4 servings

For the pizza

1 lb store-bought pizza dough, at room temperature
Sciortino Pizza Dough Bronx City Baking Plain Pizza Dough, 16 oz Calise Bakery Fresh Dough 1LB
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1 tbsp olive oil

For the white sauce

1 tbsp unsalted butter
1 tbsp all-purpose flour
¾ cup whole milk
¼ tsp garlic powder
¼ tsp salt
¼ tsp black pepper

For the toppings

6 strips bacon
6 large eggs
2 tbsp whole milk
salt and pepper, to taste
1 ½ cups shredded mozzarella cheese

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Position a rack in the lower third of the oven and place a 12-inch cast iron skillet or an inverted baking sheet on it. Preheat the oven to 475°F (245°C) for at least 20 minutes.
2
Cook the bacon in a medium skillet over medium heat, turning occasionally, until the fat has rendered and the strips are crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate, let cool slightly, then crumble or chop into bite-sized pieces.

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