BREAKFAST PIZZA

Breakfast Pizza image

Provided by Ree Drummond : Food Network

Time 55m

Yield 8-10 servings

Number Of Ingredients 20

1 14-ounce can whole tomatoes
1 10-ounce can diced tomatoes and green chiles
1 10-ounce can diced tomatoes and green chiles
1/4 cup fresh cilantro (or more to taste)
2 tablespoons chopped onion
1 small clove garlic, minced
1/2 jalapeno pepper, thinly sliced
1/4 teaspoon sugar
1/4 teaspoon ground cumin
Kosher salt
Juice of 1/2 lime
1 pound thick-cut peppered bacon
2 tablespoons vegetable oil, plus more for the baking sheet
2 cups frozen hash browns
1 red bell pepper, chopped
1 green bell pepper, chopped
1 pound store-bought pizza dough, thawed if frozen
12 ounces fresh mozzarella, sliced
8 large eggs
Kosher salt and freshly ground pepper

Steps:

Make the salsa: Combine the whole tomatoes with their juices, diced tomatoes, cilantro, onion, garlic, jalapeno, sugar, cumin, 1/4 teaspoon salt and the lime juice in a food processor or blender. Pulse several times until it reaches the consistency you like. Set aside.
Prepare the pizza: Place the oven rack in the lowest position and preheat to 475 degrees F. Fry the bacon in a large skillet over medium heat, turning occasionally, until chewy, about 8 minutes; drain on paper towels. Chop into bite-size pieces.
Meanwhile, heat 1 tablespoon vegetable oil in a separate large skillet over medium-high heat; add the frozen hash browns and cook, stirring occasionally, until they just start turning golden brown, about 7 minutes. Remove from the pan and set aside. In the same skillet, fry the red and green peppers in the remaining 1 tablespoon vegetable oil over
medium-high heat until they're nice and brown, about 5 minutes. Set aside.
Roll out the pizza dough on a lightly oiled baking sheet. Spread 1/2 cup salsa over the dough, then evenly distribute the sliced mozzarella over the salsa. Sprinkle with the hash browns, bell peppers and bacon.
Next comes the fun part! Make 8 little wells in the filling here and there all over the surface of the pizza; crack the eggs into the wells. Sprinkle with salt and pepper to taste. Bake until the crust is golden brown and the eggs are set but still slightly soft, about 15 minutes. Cut into large pieces and serve with the remaining salsa.