Egg & Bacon Pizzas
8 thin bacon rashers, rind removed
4 individual pizza bases
4 tblspns sundried tomato pesto
125g grated mozzarella
4 small eggs
12 cherry tomatoes
baby rocket leaves
These egg and bacon pizzas are quick and easy, and the whole family will love them.
Preheat oven to 200C. Line a baking tray with baking paper then spread bacon out in a single layer. Cook in the oven for 5-6 minutes until just starting to crisp.
Remove the baking paper and lightly oil the baking tray. Place pizza bases on the tray and spread with sundried tomato pesto. Lay 2 bacon rashers on each pizza and sprinkle cheese over the bacon. Carefully break an egg into the centre of each pizza, then sit 3 cherry tomatoes to one side of the egg.
Drizzle each pizza with olive oil, season with salt and pepper, then bake for 6 minutes or until the egg has just cooked and the tomatoes have started to wilt.
Scatter with rocket and drizzle with a little balsamic vinegar, if desired.