Pescatarian 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
Wholly Wholesome Gluten-Free Pizza Dough Ball Home Chef Pizza Dough Signature Select/Cafe Traditional Pizza Dough - 16 Oz Signature Select/Cafe White Whole Wheat Pizza Dough - 16 Oz Birrittella's Pizza Dough 15oz
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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
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
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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