Breakfast Pizza

01Method

1. 1

   Heat the oven to 425°F. In a large nonstick skillet over medium heat, render the bacon until crisp, roughly 8 minutes. Transfer with a slotted spoon to a paper-towel-lined plate. Add the sliced onion to the remaining drippings and cook until very tender, about 10 minutes. Stir in the sun-dried tomatoes, oregano, and garlic, and cook until aromatic, about 2 minutes.

2. 2

   Lightly brush the flatbread with some of the oil from the sun-dried tomato jar, then spread the onion mixture evenly across the surface. Scatter the bacon and provolone on top, and dot with spoonfuls of ricotta. Bake until the edges are crisp and the cheese is melted and golden, about 10 minutes.

3. 3

   While the pizza bakes, wipe out the skillet and warm it over medium heat with the vegetable oil. Gently crack the eggs into the pan, season with salt and pepper, and fry until the whites are fully set, 4 to 5 minutes.

4. 4

   If using lavash, cut the pizza into 4 portions. Top each piece with a fried egg, finish with torn basil, and serve right away.