• 1 Turano Pinsa Rustica
• 2 tablespoons garlic olive oil (2 tbsp garlic, 2 tbsp olive oil)
• 1 ½ cups shredded mozzarella
• 6 slices bacon, cooked crispy and crumbled
• 3–4 large eggs
• ¼ cup finely chopped sun-dried tomatoes (oil-packed, drained)
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons green onions, finely chopped
• Toppings: Crushed red pepper flakes, Grated parmesan cheese
• Salt and black pepper, to taste

① Preheat oven to 425°F.
② Brush garlic olive oil evenly over the Pinsa. Sprinkle with mozzarella, leaving small spaces for the eggs.
③ Scatter crumbled bacon and chopped sun-dried tomatoes over the cheese.
④ Carefully crack 3–4 eggs directly onto the Pinsa, spacing them apart. Season lightly with salt and pepper.
⑤ Bake for 10–12 minutes, or until the cheese is melted and bubbly and egg whites are set but yolks are still slightly soft (or cook longer for firmer yolks).
⑥ Remove from the oven. Sprinkle with grated parmesan, fresh parsley, green onions, and crushed red pepper flakes. Slice and serve immediately.