Let’s talk pizza night.

Or in my case, pizza night(s).

The guy in my life likes to keep things plain, so our pizza nights can’t always be adventurous. No layered fontina-and-portobello combos, no apple-and-bacon experiments, no stuffed-crust surprises or Thai-style pies. We usually stick to the basics: mozzarella, plenty of sauce, an obnoxious amount of pepperoni, and occasionally provolone and roasted red peppers. Lately, the crust has to be garlic bread crust — because sometimes you just want your carbs slathered in butter.

I don’t blame him. While I love creative pizza flavors, true pizza to me will always be melted cheese, sauce and a crunchy crust. I’m not a huge pepperoni fan, but I’ll pick it off when I’m not into it. Sometimes I eat it. Often I’m indecisive. And yes, I can be a bit of a pain to live with.

That said, I want that traditional pizza once a week too — comfort food that feels like home. But I also love experimenting: inventive toppings, unexpected combinations and personal-sized pies. So we compromise by having pizza nights — plural — so there’s room for both classic and adventurous pies.

This particular pizza works for breakfast or lunch. I’m currently deep into an egg obsession — call it an “eggsession” — and eggs add instant flavor and texture. Roasted asparagus with cheese on bread is still appealing, and crispy bacon is an obvious win. Put them together with an egg and you have a really satisfying pie.

Bacon, Egg + Asparagus Personal Pizzas

Makes 4 small pizzas

1 batch garlic bread pizza dough (you can omit the garlic and spices if you prefer)
4 slices thick-cut bacon, chopped
1/2 red onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 cup freshly grated mozzarella
1/2 cup freshly grated fontina
1/4 cup freshly grated Parmesan
4 large eggs
8 asparagus spears, stems removed and chopped

Method

Make the dough as directed, then divide it into four equal balls. Roll or press each ball into a small circle, pressing slightly more in the center to create a shallow “dent” — this will hold the egg. Place the dough on a nonstick baking sheet.

While the dough is rising, heat a small skillet over medium heat and add the chopped bacon. Cook until the bacon is somewhat crispy and the fat has rendered. Remove the bacon with a slotted spoon and drain on paper towels. Lower the heat, add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 30 seconds, then remove from heat.

Preheat the oven to 375°F (190°C). Mix the mozzarella, fontina and Parmesan together in a bowl.

Brush each pizza with olive oil, then sprinkle with some of the cheese. Add a few spoonfuls of the onion, garlic and bacon mixture, and scatter asparagus pieces around the center — I like to form a small ring to help cradle the egg. Crack an egg into the center of each pizza; some egg white may spill over, which is fine. Top with a bit more cheese and a grind of black pepper.

Bake for 30–35 minutes, or until the egg is set to your liking and the cheese is golden.

A surprising but tasty tip: try dipping a slice in barbecue sauce.