Bacon, Egg and Asparagus Pizza

So I know what you're thinking... but don't say no yet! We were a bit unsure about a pizza with egg and asparagus on it too, but gave it a shot. Bottom line—this pizza is delicious! The double baking of the crust is a brilliant idea—we may start cooking all of our pizzas this way. The blanched asparagus paired with the soft egg texture makes a wonderful combination. Not to mention the superb flavor of the sharp cheddar that goes so well with any type of eggs. We always use a pizza stone, which intensifies the crispiness. You can use a regular baking sheet if you don't have a stone. Investing in a stone is a great idea though! Recipe modified from Eating Well.

Ingredients

• 1 pound prepared pizza dough, preferably whole-wheat
• 2 strips bacon
• 1 cup sliced shallots (about 2 medium shallots)
  
• 1 pound asparagus, trimmed, cut into 2-inch pieces
• 4 large eggs
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 cup shredded extra-sharp Cheddar

Directions

1. Preheat oven to 500°F with pizza stone inside. Coat a large rimmed baking sheet with cooking spray.
2. Roll out dough on a lightly floured surface. Transfer to the pizza stone. Bake until crisped on the bottom, about 8 minutes.
3. Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp. Drain on a paper towel. Remove most of the bacon grease, leaving about 1 tbsp in the pan.
   
4. Add shallots to the pan and cook, stirring often, until beginning to brown, about 2 minutes. Add asparagus and cook, stirring, until beginning to soften, 2 to 3 minutes more.
5. Spread the vegetables over the crust and crumble bacon on top. Whisk eggs, salt and pepper in a medium bowl until combined; slowly pour over the vegetables, trying not to let any run off the crust.
   
6. Sprinkle the pizza with cheese. Bake until the eggs are set and the cheese is melted, 8 to 10 minutes.