Prep time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Yield: 2 small breakfast pizzas



For the Crusts:


Toppings for the Bacon & Egg Pizza:


Toppings for the Mozzarella, Spinach & Prosciutto Pizza:

  • ¾ cup shredded grass-fed mozzarella cheese
  • 2-3 large pieces of Applegate Naturals prosciutto, torn into bite sized pieces
  • 2-3 large eggs
  • 2 generous handfuls of fresh baby spinach, roughly chopped



  1. Preheat oven to 350ºF.
  2. Prepare the pizza crust dough according to the instructions on the package. Divide the dough into two portions and shape each into a rectangle or a circle on a baking sheet covered in parchment paper.
  3. Pre-bake crusts (without toppings) for 10 minutes. Remove from the oven (but leave the crusts on the pan) to top. Leave the oven heated to 350°F.
  4. Top the bacon & egg pizza: on the pre-baked crust, distribute the hash browns in an even layer. Sprinkle the bacon evenly across the top. Cover the hash browns and bacon with cheese.
  5. Top the mozzarella, spinach, and prosciutto pizza: cover the pre-baked crust, with the cheese, and then distribute the pieces of prosciutto over the cheese.
  6. Bake both pies for about 5 minutes, until the cheese starts to melt.
  7. Remove from the oven (keep the oven heated to 350°F) and quickly crack the eggs on top of the pizzas.
  8. Cook for another 10-15 minutes, or until egg is cooked. Optionally, you can cook for 7-10 minutes, then another 4-6 minutes under the broiler to crisp the crust and brown the cheese. This also produces a runnier egg. Just make sure to watch carefully so the pizzas don’t burn!
  9. Remove pizzas from the oven, transfer to a cutting board to slice, and enjoy!