Grilled Breakfast Pizza from Capitol File Magazine (August 2015)

This is from Capitol File Magazine (August 2015) and adapted from the Big Sur Bakery Cookbook.

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Name: Grilled Breakfast Pizza from Capitol File Magazine (August 2015)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 12 oz. Pizza dough; 1 cup Mozzarella grated; 1/4 cup Parmesan grated; 4 strips cooked bacon roughly chopped; 1 whole Scallion trimmed and thinly sliced; 1 tablespoon flat leaf parsley chopped; 1 tablespoon chives chopped; Olive oil; Kosher Salt; Black pepper

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INGREDIENTS

12 oz. Pizza dough
1 cup Mozzarella grated
1/4 cup Parmesan grated
4 strips cooked bacon ; roughly chopped
1 whole Scallion ; trimmed and thinly sliced
1 tablespoon flat leaf parsley ; chopped
1 tablespoon chives ; chopped
Olive oil
Kosher Salt
Black pepper

Servings

INSTRUCTIONS

Preheat grill to the highest setting. Next, liberally dust kitchen counter with flour and roll out your pizza dough to 1/4-inch thickness. Drizzle both sides of the dough with olive oil and brush around. Place your dough on the hottest part of the grill and cook until char marks appear (about 30 seconds). Flip the dough of and place it on a side of the grill without direct heat.

Crack you eggs into a bowl and then drop onto the dough. Cover the grill and cook for 3-4 minutes (if you prefer your eggs less runny, cook for a little longer.)

Once the gas are almost set, cover the pizza with both cheeses, salt, pepper, and your bacon.

Close the lid for another 2-3 minutes or until your cheese is completely melted. Gently lift the dough off the grill and move to a plate. Top it with scallions, parsley and chives.

NOTES

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Grilled Breakfast Pizza from Capitol File Magazine (August 2015)

12 oz. Pizza dough
1 cup Mozzarella grated
1/4 cup Parmesan grated
4 strips cooked bacon roughly chopped
1 whole Scallion trimmed and thinly sliced
1 tablespoon flat leaf parsley chopped
1 tablespoon chives chopped
 Olive oil
 Kosher Salt
 Black pepper

Crack you eggs into a bowl and then drop onto the dough. Cover the grill and cook for 3-4 minutes (if you prefer your eggs less runny, cook for a little longer.)

Once the gas are almost set, cover the pizza with both cheeses, salt, pepper, and your bacon.

Close the lid for another 2-3 minutes or until your cheese is completely melted. Gently lift the dough off the grill and move to a plate. Top it with scallions, parsley and chives.

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Nutrition

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Serving Size: 1 Serving (392g)
Recipe Makes: 1 Servings

Calories: 1406
Calories from Fat: 945 (67%)

Amt Per Serving		% DV

	Total Fat 105g	140 %
	Saturated Fat 49.6g	248 %
	Monounsaturated Fat 38g
	Polyunsanturated Fat 7.2g
Cholesterol 324.4mg		100 %
Sodium 4547.5mg		157 %
Potassium 926.8mg		24 %
Total Carbohydrate 9.4g		3 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 8.6g
Protein 102.1g		146 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1406

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