Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Place the pre-baked pizza crust on a pizza pan or baking sheet. If using fresh dough, roll it out to a 12-inch round on a floured surface, then transfer to a parchment-lined baking sheet. Par-bake the fresh dough for 5 minutes before adding toppings.
- In a medium bowl, whisk together the eggs, milk, 1/4 teaspoon of the salt, and the black pepper until uniform and slightly frothy. In a non-stick skillet over medium heat, melt the butter. Pour in the egg mixture and cook, gently pushing the eggs from the edges toward the center with a spatula, until just set but still slightly moist, about 3-4 minutes. Immediately remove from the skillet to prevent overcooking.
- In the same skillet, cook the chopped bacon over medium heat until crisp, about 5-7 minutes. Transfer to a paper towel-lined plate to drain. Sprinkle the remaining 1/4 teaspoon of salt evenly over the pizza crust. Spread the scrambled eggs in an even layer over the crust, leaving a small border for the crust.
- Sprinkle the cooked bacon evenly over the eggs. Combine the mozzarella and cheddar cheeses, then sprinkle the cheese blend generously over the entire pizza, covering the eggs and bacon.
- Bake the pizza on the middle rack for 12-14 minutes, or until the cheese is fully melted, bubbly, and starting to develop golden spots, and the crust edge is crisp. Remove from the oven and let it rest for 2-3 minutes. Sprinkle with sliced scallions and fresh chives. Slice and serve immediately.
Notes
Chef's Tips:
• Let the pizza rest for 2-3 minutes after baking for cleaner slices.
• Avoid overloading with wet toppings like raw tomatoes, as they can make the crust soggy.
• Serve with a side of hot sauce or salsa for dipping.
Food Safety:
• Ensure eggs are cooked to a safe internal temperature of 160°F (71°C).
• Refrigerate leftovers within 2 hours of cooking.