This pizza is everything – sweet, salty, creamy, and savory. It is perfect for breakfast, brunch, or dinner. It is also a great appetizer for entertaining guest.

Prep time: 15 mins   Cook time: 10-12 mins  Total time: 25-27 mins

Serves: 2-4

Ingredients

• 1 Cappello’s Naked Pizza Crust
  
• ¼ c fig spread
  
• 10 slices of premium French brie
  
• 3-4 slices of crispy bacon, chopped
  
• 1 cup of organic arugula
  
• ½ tablespoon of extra virgin olive oil
  
• 1 tsp lemon juice
  
• ¼ tsp sea salt
  
• 1/8 tsp cracker black pepper
  
• ¼ tsp Italian seasoning
  
• 1 organic egg, large
  
• ½ tsp ghee
  

Instructions

1. Preheat oven to 450 degrees. Place naked crust on a cookie sheet or pizza stone.
   
2. Once oven reaches 450 degrees, bake naked crust for 5 minutes.
   
3. Remove crust from the oven and flip so the crispy side is on top. Lower oven temp to 400 degrees.
   
4. Evenly distribute fig spread over crust.
   
5. Top with brie slices and chopped bacon.
   
6. Return to oven, baking for another minutes.
   
7. While the pizza bakes, toss the arugula in the EVOO, lemon juice, and seasoning (salt, pepper, and Italian seasoning)
   
8. Fry an egg in ½ tsp ghee – sunny side up.
   
9. Remove pizza from the oven, pile high with arugula and top with fried egg.
   
10. Slice and enjoy! 

Original recipe by Shannon of Vivacity Buzz