This Bacon and Eggs Pizza sort of takes the whole idea of “Breakfast for Dinner” literally.

I made this for dinner with a green salad last week and it was deeeee-licious!

Still a savory and somewhat traditional pizza, the addition of bacon and then over easy eggs makes it that much more fun and that much more tasty. Plus I am corny and like a funny little play on words. Sorry.

I thought that this would be a great school night/weeknight meal for anyone. It is so fast, especially because I just used a pre-made pizza crust from Trader Joes, and I used a good quality jarred tomato sauce. The pesto I made nutless/cheeseless in a food processor with fresh basil, garlic, olive oil and lemon. But they sell fresh pesto at most grocery stores.

This is seriously all about fast, easy and delicious. Which is all that I really want now that school has started.

If you want to make this pizza, this is what you do:

Preheat the oven to 425 degrees, and prepare a sheet pan with parchment paper or a sheet pan.

Cook the bacon slices until crispy and all of the fat has rendered. Set aside and reserve the fat in the pan.

Add the onion slices to the fat and cook over medium heat until the onions are soft and tender and have caramelized, about 10 minutes.

Roll the dough out into a thin circle or rectangle and then thinly spread a layer of tomato sauce over the crust. Then spot with basil pesto.

Evenly distribute the onions over the sauce, and crumble the bacon over everything.

Next add the fresh mozzarella rounds and the olives and drizzle everything with a bit of olive oil.

Bake the pizza until the dough gets golden and the toppings are starting to get browned.

Remove the pizza and gently crack the eggs on top of the pizza and put it back in the oven.

Cook an additional 5 minutes until the whites are set and the yolks are still runny.

Slice and serve hot.