Breakfast Pizza

I'm not entirely sure what led to the idea of the breakfast pizza, but the other day I decided to grab some pizza dough while I was at Trader Joe's. For $1.29 I figured it was the perfect way to spread out a couple of meals. So the first night I did my traditional garlic and olive oil base, with tomatos, artichoke hearts, and goat cheese. It was deliscious and really hit the spot. The next morning staring dumbly into the fridge trying to decide what to make for breakfast, I had a Beautiful Mind moment. You know, where you stare at something and different clues light up to solve the puzzle. Suddenly viola: Breakfast Pizza! So I whipped up a batch of hollandaise and got to work. I rolled out the dough, my kitchen is currently in a state of let's say dishevelment, so I used a can of crushed tomatos for a rolling pin. I rolled it to about a 1/4 of an inch and spread the homemade hollandaise as my base. Then I topped it with mozerella cheese, tomato, and thick cut bacon. I made little dents in the cheese, cracked two eggs in and covered with more cheese. Bake at 400 for 10-15 or until crust is golden and cheese is brown around the edges. Let me just say, the breakfast pizza might officially be my favorite pizza of all time. The bacon crisped up and the tomatos carmelized and every bite was a little different. The great thing is it's super fast and easy and it's a semi gourmet meal on a budget. I made it for my mom for brunch and she was thoroughly impressed. So give it a try and see what you think!

Ingredients:
Pre Made Pizza Dough (about 4 oz for a personal pizza)
Eggs (2)
Bacon (2-3 thick cut slices)
Tomato (I used 6 cherry tomatos quartered)
Hollandaise

Hollandaise Sauce
4 egg yokes, room temp
1/2 a cup of butter
1/4 tsp paprika
1/2 of a lemon (some times I use a bit more, I like a strong lemon flavor)
hot sauce to taste
Place yokes, lemon juice, paprika and hot sauce in blender. Melt butter in a microwave safe bowl. Turn the blender on low and slowly add melted butter through top of blender. Blend for about a minute until the sauce has combined and thickened. At this point, taste and add seasoning as desired. Sometimes I add a little more juice or hot sauce.

*If you want the yolks on your eggs to stay runny, cook for 10 minutes and then add the eggs for the last 5 minutes of baking.