Puff Pastry Breakfast Pizza

Preheat your oven to 425 F.

On a lightly floured surface, roll out each sheet of puff pastry dough so it’s slightly thinner and there are no cracks (you can fix any cracks by smoothing it over with a bit of water). Fold the edges over slightly to create a crust. I used a bit of water to adhere them. Place pastry sheets onto parchment lined baking sheets. Prick the inside of your dough with a fork.

Bake for about 8-10 minutes. Your dough will look puffy and golden brown. Make sure you don’t under cook this part (or it may result in the egg leaking and the bottom crust having a chewier texture—still tasty but difficult to work with). Remove from oven.

Using a fork, prick the puffy inside of the dough and press gently with the back of the fork to deflate the middle so that the crust stands a bit taller. I cannot stress enough to be gentle so that your fork only pierces the top layer and not all the way through the crust.

Mix your eggs and cream (you’ll use half of each for each pastry sheet so use two separate bowls for each mixture) with some salt and pepper to taste. Make sure to mix them well.

Evenly sprinkle half of each cheese onto each pastry sheet. Carefully pour the egg mixture on top of this and sprinkle with the bacon.

Bake for 10-15 minutes or until the egg is set.

This makes 2 breakfast pizzas.