Pulled Bacon and Egg Pizza


  • 3 oz. Chef’s Line® Uncured Applewood Smoked Pulled Bacon
  • 1 ea. Chef’s Line Gluten Free Parbaked Italian Pizza Crust
  • 4 oz. Glenview Farms® Shredded Monterey Jack Cheese
  • 1 oz. Roseli® Shredded Aged Asiago Cheese
  • 3 ea. Glenview Farms Cage Free Brown Shell Eggs
  • 3 oz. Fresh Asparagus, trimmed and cut into 2-inch lengths
  • 1 oz. Cross Valley Farms® Organic Baby Spinach and Wild Arugula Blend
  • Monarch® Ground Black Pepper, to taste


  1. Preheat oven to 425F°.  
  2. Cook bacon in a sauté pan or griddle, pulling meat into strands, until bacon is about 2/3rds cooked. Drain and reserve. 
  3. Sprinkle cheeses over pizza crust, top with eggs and asparagus. Place pizza directly on oven rack and bake about 5 minutes. 
  4. Remove pizza from oven and top with pulled bacon, return to oven and continue cooking for another 5-6 minutes.  
  5. Top with lettuce blend and a sprinkle of black pepper and serve.  

Serves: 1 (1 pizza)

No artificial ingredients. Minimally processed.