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Prep 20min
Total40min
Servings4
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Ingredients
Crust
2
cups Original Bisquick™ mix
1/4
cup cornmeal
1/2
cup milk
Pesto
2
cups arugula
1/2
cup sliced almonds
1
clove garlic
1/3
cup grated Parmesan cheese
1/3
cup olive oil
Toppings
1/2
cup crumbled cooked bacon
10
grape tomatoes, halved
1/4
cup grated Parmesan cheese
4
eggs
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Steps
1
Heat oven to 450°F. Lightly grease cookie sheet.
2
In medium bowl, mix crust ingredients. Place dough on work surface, and knead a few times. Press dough into a square about 1/8 to 1/4 inch thick on cookie sheet. Prick surface of dough all over with fork.
3
Bake 8 minutes. Remove from oven, and cool while you make pesto.
4
In food processor, place arugula, almonds, garlic and 1/3 cup Parmesan cheese. Pulse a few times until everything is roughly chopped. Turn on the processor, and slowly pour in the olive oil until pesto has thickened and is pureed. Spread pesto evenly onto the cooked and cooled pizza crust. Sprinkle top of pizza with bacon, tomatoes and 1/4 cup Parmesan cheese.
5
Bake 8 minutes longer.
6
Crack eggs into a dish one at a time, and gently drop a single egg onto each corner of the pizza.
7
Bake 6 to 8 minutes longer or until eggs reach desired doneness. Cut and serve immediately.
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Pricking the pizza dough, called docking, ensures the crust doesn’t puff up too much during the initial bake.
You can make a classic basil pesto for this pizza or even substitute baby spinach leaves for the arugula.
To make this come together even quicker in the future, make a double batch of the dough, prebake a naked crust for the first 8 minutes; cool, wrap, and freeze for a future "brinner."
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Nutrition Facts are not available for this recipe
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