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Breakfast Pizza

American · Brunch · Easy

Breakfast Pizza

Total
45 min
Prep
20 min
Serves
4
Calories
490
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Crisp pizza dough carries mozzarella, bacon and baked eggs, with a scatter of scallions to cut through the rich topping.

A short bake before adding the eggs gives Breakfast Pizza a sturdy base without overcooking the topping. Little hollows in the cheese keep the eggs in place while the crust finishes browning.

Use thawed store-bought pizza dough and stretch it thinly. Keep the bacon pieces small so every slice gets some, and let the whites set fully before sliding the pizza onto a board.

SavoryCheesyBakingNut-free

Method

  1. Heat the oven to 475°F (245°C). Cook the bacon in a skillet over medium heat for until crisp, then drain.

  2. Coat a large sheet pan with the olive oil and stretch the pizza dough into a 12-inch round. Bake for until the surface looks dry.

  3. Scatter mozzarella and bacon over the crust, leaving four shallow hollows. Crack an egg into each hollow and season with black pepper.

  4. Bake for until the crust is browned, the whites are opaque and the yolks are set. Scatter scallions over the pizza and slice.

Forkue tips

  • Crack each egg into a small cup first so you can guide it into its hollow.

Storing and reheating

Refrigerate slices for 3 days. Reheat on a hot sheet pan at 375°F (190°C) until the base is crisp and the topping is hot; the eggs will firm further.

Kitchen gear

Sheet panTop picks on AmazonSkilletTop picks on Amazon
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Nutrition per serving, estimated

490Calories
24gProtein
57gCarbs
18gFat

Photo: Sharon Chen from Austin, United States, CC BY 2.0, via Wikimedia Commons (cropped and enhanced)

Breakfast Pizza: FAQ

Can I scramble the eggs first?

Yes. Spoon softly cooked scrambled eggs over the partially baked crust with the cheese, then bake until the topping is set and hot.

Why is the crust soft underneath?

A thick layer of dough or wet toppings can keep the base pale. Stretch the dough thin and give it the initial bake before adding cheese and eggs.

How do I store and reheat Breakfast Pizza?

Refrigerate slices for 3 days. Reheat on a hot sheet pan at 375°F (190°C) until the base is crisp and the topping is hot; the eggs will firm further.

How long does Breakfast Pizza take?

About 45 min in total: 20 min prep and 25 min cooking.

What do I need to make Breakfast Pizza?

The key ingredients are pizza dough, bacon, mozzarella, eggs and scallions, plus pantry basics.

Any tips for Breakfast Pizza?

Crack each egg into a small cup first so you can guide it into its hollow.

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