When I first saw this pizza sampled at MOM’s in Rockville, I was skeptical. Turns out, it’s delicious! This pizza makes a great dinner or brunch. The roasted tomatoes and mozzarella add a delicious smoky flavor.
This is an omnivore’s pizza, but could easily be gluten-free with a gluten-free crust, and vegetarian by using vegetarian sausage. Takes 1 hour to prepare. Inspired by MOM’s employee Tammy Moore.
1 pre-made pizza crust
1 can organic pizza/pasta sauce
1 cup roasted tomatoes
1/2 lb. smoked mozzarella cheese, sliced
Shredded mozzarella (optional)
1/2 onion, chopped
Olive oil (for sauteing the onion)
3 eggs, scrambled
1 pack uncooked bacon, chopped
Preheat the oven to 400˚. Start by cooking the onion and bacon. You could cook them together in the same pan or cook separately, as I did. These can cook 20+ minutes, depending how well-done you like your onion and bacon. Once they are cooked, set aside.
Meanwhile, place the pizza crust on aluminum foil over a baking sheet cover the pizza crust with sauce and roasted tomatoes. Then, cover with the slice smoked mozzarella. Some of the sauce will still be visible. Feel free to sprinkle with extra grated mozzarella if you like.
Next, cover the pizza with roasted onions, scrambled eggs, bacon bits and salt and pepper (optional). Slide the pizza into the oven and bake for 10 minutes, or longer if you like very crisp crust! Take the pizza out and serve hot.
Eva works at MOM’s Central Office.