Bacon & Egg Pizza

Bacon pairs well with many things, but eggs are its best friend. Give this pizza a try.

• 10 strips of bacon, cut into 2” pieces
• 12 asparagus spears, bottoms trimmed
• 20 cherry tomatoes
• 1 garlic clove, crushed
• 2 tbsp balsamic vinegar
• Store-bought pizza dough
• 1/2 cup sundried tomato pesto
• 1 large handful Italian parsley, chopped
• 5 eggs
• 1/2 cup grated Parmesan cheese (or any blend of hard cheeses)
• Salt and freshly cracked black pepper, to taste

INSTRUCTIONS

1. Oil your clean BBQ grill, and heat it to high. Next, place the bacon in a large pan, and cook it over medium-high heat until it begins to crisp.
2. Transfer the bacon to a paper towel, and remove all but 2 teaspoons of grease from the pan.
3. Return the pan to the heat, and add the asparagus spears.
4. Cook them for 2 minutes, then add the cherry tomatoes, crushed garlic and balsamic vinegar.
5. Cook for two more minutes, then transfer the spears and tomatoes to a plate and set aside.
6. On a floured surface, roll out the pizza dough into a shape that will fit your grill.
7. Reduce the BBQ heat to medium-low, and place the dough on the grill. Close the lid, and let bake 2 minutes. Flip the dough over, and spread on the tomato pesto.
8. Next, add the bacon and parsley.
9. Crack the eggs onto the pizza, sprinkle with cheese and close the lid.
10. Let cook 5 to 7 minutes until the eggs have set, then add the asparagus and tomatoes. Season with freshly ground black pepper and serve