Brunch Pan Bread with Bacon, Asparagus, Ricotta and Egg

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Loaded with fresh springtime flavors, this pan bread is sure to be a hit with kids and overnight guests. Enjoy for breakfast, brunch and get-togethers.

Serves: 4
Prep time: 15 min
Cook time: 15 min
Special equipment: cast-iron skillet
Skill level: easy


1 T extra virgin olive oil, plus more for brushing dough and vegetables
1/3 lb asparagus, trimmed, sliced in half lengthwise and segmented 1″
3-4 sm sweet peppers, sliced (or 1/2 yellow or red bell pepper, cut into strips)
12 grape tomatoes, halved
8 oz (1/2 ball) prepared pizza dough *
1 c ricotta cheese
2 slices bacon, cooked and crumbled **
1/2 c Parmigiano-Reggiano, finely grated
4 eggs, room temp
sea salt and freshly ground black pepper
2 T fresh parsley, leaves only


Ready all ingredients. Preheat oven to 450 degrees, placing large cast-iron skillet in hot oven for 15 min to preheat. Drizzle the asparagus, peppers and tomatoes with olive oil, to coat. Set aside. Stretch dough into a rough round, slightly larger than diameter of skillet. Add 1 T olive oil to skillet and carefully place dough into pan; quickly poke in several places with a fork. Bake in oven until dough begins to turn light brown, approx. 4 min. Remove skillet from oven. Working quickly, brush dough with olive oil, divide and dollop ricotta over crust, sprinkle with bacon, arrange asparagus, peppers and tomatoes, add Parmigiano-Reggiano, and return to oven until vegetables begin to soften, approx. 4 min. Carefully remove pan from oven and break eggs over pizza. Season with salt and pepper and return to oven until eggs set, approx. 5-6 min. Remove from oven, garnish with parsley leaves, slice and serve.

* Prepared pizza dough is available in your Market Grocery Deli.
** To make this recipe vegetarian, omit bacon.