Scrambled Egg Pizza

Scrambled Egg Pizza
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 pound store-bought frozen pizza dough, thawed
  • 3 new potatoes, thinly sliced
  • 8 ounces thick-sliced bacon, chopped
  • 4 scallions, white and green parts thinly sliced separately
  • 4 eggs, beaten
  • Salt and pepper
  • 1/2 cup sour cream
  • 5 ounces thinly sliced smoked ham
  • 1 cup grated gruyere cheese
  • 2 handfuls frisee lettuce


Preheat the oven to 400 degrees . Spread the dough on a lightly floured 12-by-18-inch baking sheet and bake until the crust is fully cooked, about 15 minutes.

In a large saucepan, combine the potato slices and enough salted water to cover; bring to a boil. Drain and pat dry.

Meanwhile, in a large nonstick skillet, cook the bacon over medium-low heat until crisp, 8 to 10 minutes. Transfer the bacon to a paper-towel-lined plate, reserving the bacon fat.

Increase the heat to medium-high and, working in batches, add the potato slices to the skillet. Cook, turning once, until golden, about 5 minutes; transfer to a paper-towel-lined plate to drain. In the same skillet, add the scallion whites and cook until soft, about 2 minutes; add to the potatoes.

Wipe out the skillet, lower the heat to low and add the eggs. Scramble until just cooked, about 1 minute; season with salt and pepper.

Spread the pizza crust with the sour cream and layer the toppings evenly as follows: the ham slices, scrambled eggs, 1/2 cup gruyere, the potatoes, bacon, scallion greens and remaining 1/2 cup gruyere. Return to the oven to melt the cheese, about 5 minutes. Top with the frisee to serve.