• 1 ball pizza dough
  • bench flour* for dough
  • olive oil
  • 8 eggs
  • 1 cup grape jelly
  • ½ cup pancake syrup
  • 1 cup Asiago cheese, shredded
  • 1 red onion, thinly sliced into half moons
  • 8 sprigs thyme
  • 12 strips bacon, cooked and chopped
  • salt and freshly ground black pepper
Bench flour is the flour that is tossed on the counter/breadboard when rolling out dough, any kind of flour will work for this.


Heat oven to 400 degrees. Flour a clean work surface and split the dough in half.

Work and stretch each piece with your fingers until the dough fits into a 12” circular pizza plate.

The dough should be around ½ inch thick. Brush olive oil on the tops of each dough and place in the oven to par cook the crust. Cook the crust for around 7-8 minutes, or until it has slightly browned on top. With your thumb, make four indentations in each quadrant of each dough, so the eggs have a stable place to rest.

Raise the heat of the oven to 500 degrees. In a small bowl combine the grape jelly and pancake syrup.

Baste each par-cooked crust with this sauce and then sprinkle each pizza with the Asiago. Scatter the red onions all over the pizza, and crack four eggs per dough, into the quadrants that you made with your thumb. Scatter the chopped bacon and thyme around the eggs, making sure not to cover them.

Place the two pizzas back into the oven and cook until the whites of the eggs are cooked but the yolks are runny and the cheese is fully melted, around 7 minutes. Finish each pizza with freshly ground black pepper and salt.