Train Your Life: Bacon, Egg, and Asparagus Pizza

Josh and I both work 2 (sometimes 3) jobs, so we don't often get to sit down together for a meal. When we do, I try to make it wholesome and delicious. Every Sunday morning, we do get the chance to eat together. Yesterday morning I made Bacon, Egg, and Asparagus Pizza. I consider this recipe what Rachael Ray would call a BLD. It could be eaten for breakfast, lunch, or dinner. It also is low in calories and fat while giving protein!

Bacon, Egg and Asparagus Pizza
Adapted from Eating Well (April 2010)
Ingredients
1 pound prepared whole wheat pizza dough
2 strips turkey bacon
3/4 cup sliced white onion
1 pound asparagus, trimmed, cut into 2-inch pieces
4 large eggs
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup shredded extra-sharp Cheddar

Preparation

Be sure to cut asparagus and onion prior to anything else, so they are ready when you are!

1. Preheat oven to 500°F. Coat a large rimmed baking sheet or pizza pan with cooking spray.

2.Roll out dough on a lightly floured surface to about the size of the baking sheet.
Transfer to the baking sheet. Bake until crisped on the bottom, about 8 minutes.

3.Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp. Drain on a paper towel.

Turkey bacon takes longer than regular bacon. This is what it looks like when done. If you prefer a crispy bacon, use the regular thing!

4.Add shallots to the pan and cook, stirring often, until beginning to brown, about 2 minutes. Add asparagus and cook, stirring, until beginning to soften, 2 to 3 minutes more.

5.Spread the vegetables over the crust and crumble bacon on top. Whisk eggs, salt and pepper in a medium bowl until combined; slowly pour over the vegetables, trying not to let any run off the crust. Sprinkle the pizza with cheese. Bake until the eggs are set and the cheese is melted, 8 to 10 minutes.