Most mornings, I’m not looking for complicated. I want something that feels satisfying but doesn’t require a dozen specialty ingredients or a pile of dishes. That’s where breakfast pizza comes in. It’s one of those recipes that proves you don’t need much to make something memorable—a handful of good ingredients, a bit of patience, and a simple method that works every time. There’s nothing fussy about it, but the results always feel like a treat.
I first started making breakfast pizza when I wanted a way to combine the best parts of a classic breakfast—bacon, eggs, and cheese—without standing over the stove flipping anything. The dough is straightforward and forgiving, and you can make it ahead so it’s ready when you are. Even if you’re not a regular bread baker, this one is approachable. The toppings are flexible, but I find that sticking to the basics—crispy bacon, mozzarella, and a few fresh herbs—keeps things balanced and lets each ingredient shine.
This recipe fits right into busy weekends or whenever you want to serve something a little different, but don’t want to fuss. It’s also a great way to use up what’s in the fridge. If you’ve got eggs, some cheese, and a bit of bacon, you’re halfway there. The rest is just a matter of layering and baking. I like that you can prep the dough the night before and have it ready to go in the morning, which makes the process feel even more relaxed.
Whether you’re cooking for two or feeding a small group, breakfast pizza is a reliable option. It’s easy to scale, and you can customize each one if you want. The crust gets crisp on the bottom, the cheese bubbles, and the eggs bake up just right. There’s nothing complicated here—just a straightforward way to make breakfast feel a little more special, without any extra stress.
Master the Method: Breakfast Pizza
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The Essentials
- 1 teaspoon kosher salt
- 1 1/2 cups plus 2 tablespoons bread flour, plus extra for dusting
- 3/4 cup lukewarm water
- 1/2 teaspoon active dry yeast
- 6 strips of bacon
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 6 large eggs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons minced chives
- 1 shallot, finely chopped
- 2 scallions, thinly sliced
Prep & Assemble
- Start by making the dough. In a large bowl, combine the lukewarm water and yeast. Stir gently and let it sit for about 5 minutes, until you see bubbles forming—this means the yeast is active.
- Add the bread flour and salt to the bowl. Using a stand mixer with a dough hook, mix on low just until everything comes together, about 1 minute. Increase to medium speed for 2 minutes, then high for another 2 minutes. The dough should be smooth and elastic.
- Transfer the dough to a lightly floured surface. Divide it into two equal balls and shape each into a tight round. Place them on a floured tray, cover loosely with plastic, and refrigerate overnight or up to 2 days.
- When ready to bake, take the dough out of the fridge an hour ahead to let it come to room temperature. Meanwhile, position your oven rack at the lowest level, place a baking stone on it, and preheat to 450°F (230°C).
- While the oven heats, cook the bacon in a skillet over medium-high until crisp. Drain on paper towels and chop into bite-sized pieces.
- Lightly flour your work surface and hands. Take one dough ball and flatten it into a disk with your fingertips, then gently stretch it into a 10–12-inch circle. Add more flour if it sticks.
- Transfer the stretched dough to a floured pizza peel or baking sheet. Sprinkle half the Parmesan, mozzarella, and bacon evenly over the dough. Crack three eggs on top, spacing them out. Season with salt and pepper.
- Before baking, gently shake the peel to make sure the pizza moves freely. If it sticks, add a bit more flour underneath. Slide the pizza onto the hot stone and bake for 8–12 minutes, rotating halfway through. The crust should be golden, the cheese melted, and the eggs set but still a bit soft.
- Remove the pizza and let it rest for 2 minutes. Top with parsley, chives, scallions, and shallots. Slice and serve warm.
- Repeat with the second dough ball for another pizza.
Finding the Best Ingredients (and Smart Substitutions)
For the dough, bread flour gives a chewy, crisp crust, but you can use all-purpose flour if that’s what you have—just expect a slightly softer base. Fresh mozzarella melts beautifully, but pre-shredded works in a pinch. If you’re out of bacon, try cooked breakfast sausage or even sautéed mushrooms for a vegetarian version. Parmesan adds a salty kick, but Pecorino Romano is a good swap. Use fresh eggs for the best texture, and don’t skip the herbs—they add brightness at the end. If you don’t have chives or parsley, thinly sliced green onions or even a sprinkle of arugula will work.
How It’s Traditionally Served (or How I Love to Serve It)
Breakfast pizza is best served hot, straight from the oven, while the cheese is still bubbling and the yolks are just set. I like to slice it into wedges and serve it family-style on a big cutting board. It pairs well with a simple green salad or some fresh fruit on the side. For a brunch spread, offer coffee and fresh juice. If you’re making it for a group, you can bake both pizzas at once if your oven allows, or keep the first one warm at a low temperature until ready to serve.
Storing This Dish to Preserve Its Story
If you have leftovers, let the pizza cool completely before storing. Place slices in an airtight container and refrigerate for up to 2 days. To reheat, use a toaster oven or a hot skillet to help the crust stay crisp—avoid the microwave if possible, as it can make the crust soggy. If you want to freeze, wrap individual slices tightly in foil and freeze for up to a month. Thaw overnight in the fridge and reheat as above for the best results.
Tips for a Truly Memorable Flavor
Don’t overload the dough with toppings—a light hand helps the crust bake evenly and keeps the eggs from sliding off. Crack the eggs gently and space them apart so each slice gets a bit of yolk. For extra flavor, sprinkle a pinch of flaky salt and a drizzle of olive oil over the finished pizza. If you like a runnier yolk, check the pizza at the 8-minute mark and pull it early. Letting the dough rest overnight in the fridge deepens the flavor and improves texture, so don’t skip that step if you can help it.
Regional & Seasonal Variations of Breakfast Pizza
Breakfast pizza is flexible and adapts well to local ingredients. In the Midwest, you might see it topped with breakfast sausage and cheddar. On the West Coast, avocado slices or roasted peppers are common additions. In spring, swap bacon for asparagus and add a sprinkle of goat cheese. For a fall version, try sautéed mushrooms and caramelized onions. You can also use store-bought pizza dough for convenience, especially if you’re short on time. The base recipe is a blank canvas—use what’s fresh and in season for the best results.
Answers to Popular Questions
Can I make the dough without a stand mixer?
Yes, you can mix the dough by hand. Combine the ingredients in a large bowl, then knead on a lightly floured surface for about 8–10 minutes until smooth and elastic. It may take a bit more effort, but the results are just as good. Make sure to knead long enough so the dough is stretchy and not sticky.
What’s the best way to keep the eggs from overcooking?
To avoid overcooked eggs, check the pizza at the 8-minute mark. The whites should be set, but the yolks should still look glossy. If you prefer runny yolks, remove the pizza as soon as the whites are opaque. Every oven is different, so keep an eye on it the first time you bake.
Can I use pre-cooked or store-bought pizza dough?
Absolutely. Store-bought dough saves time and works well, especially if you’re in a hurry. Let it come to room temperature before stretching for easier handling. Pre-cooked crusts can be used, but you’ll want to bake them just long enough to set the eggs and melt the cheese—usually 5–7 minutes at a high temperature.
How do I prevent the pizza from sticking to the peel or baking sheet?
Dust the peel or baking sheet generously with flour or cornmeal before adding the dough. Before baking, gently shake the peel to make sure the pizza moves freely. If it sticks, lift the edges and add a bit more flour underneath. This step is crucial for an easy transfer to the baking stone.
What’s the best way to get a crispy crust at home?
Using a preheated baking stone or steel is the best way to achieve a crispy bottom. Place it on the lowest oven rack and let it heat for at least 30 minutes before baking. If you don’t have a stone, use an inverted baking sheet. Bake at the highest temperature your oven allows for the best results.
Can I add vegetables to the breakfast pizza?
Yes, but pre-cook any vegetables with high water content (like mushrooms, spinach, or tomatoes) to prevent the crust from getting soggy. Sauté or roast them before adding to the pizza. Add delicate greens or herbs after baking for a fresh finish. Adjust the toppings so the pizza isn’t overloaded, which helps it bake evenly.
Breakfast Pizza
Ingredients
For the Dough:
- 1 teaspoon kosher salt
- 1 1/2 cups bread flour plus extra for dusting
- 3/4 cup lukewarm water
- 1/2 teaspoon active dry yeast
For the Toppings:
- 6 strips bacon
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 6 large eggs
- Kosher salt to taste
- Freshly ground black pepper to taste
Fresh Herbs & Aromatics:
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons minced chives
- 1 shallot finely chopped
- 2 scallions thinly sliced
Instructions
- Begin by preparing the dough: In a sizeable mixing bowl, combine lukewarm water and yeast. Stir gently and allow it to sit for about 5 minutes until frothy.
For Dough Preparation:
- Add the bread flour and kosher salt to the yeast mixture. Use a stand mixer with a dough hook on low speed to combine for about a minute. Increase the speed to medium for 2 minutes and then high for an additional 2 minutes until the dough becomes smooth and elastic.
- Transfer the dough to a floured surface, divide it into two portions, and shape each into a tight ball. Place these on a floured baking tray, cover loosely, and refrigerate overnight or for up to two days.
- When ready to cook, take the dough out about an hour beforehand to allow it to come to room temperature. Set your oven’s rack to the lowest position, and preheat to 450°F (230°C) with a baking stone inside.
- In a large skillet, cook the bacon over medium-high heat until crispy. Remove to a paper towel-lined surface to drain the excess fat and then chop into smaller pieces.
For Pizza Assembly:
- Flour your work surface lightly. Take one dough ball and flour your hands and the dough to avoid sticking. Flatten it into a disk, then stretch it into a 10 to 12-inch round shape. Optionally, toss it to evenly shape.
- Transfer the stretched dough onto a floured pizza peel or a baking sheet. Evenly distribute half of the Parmesan, mozzarella, and bacon over the dough. Gently crack three eggs atop and season with salt and pepper.
- Before placing the pizza on the hot baking stone, check if it moves freely on the peel with a quick shake. If it sticks, add a bit more flour underneath. Carefully slide the pizza onto the stone and bake for 8 to 12 minutes, checking at the 5-minute mark and rotating for even cooking. The crust should be golden, the cheese melted, and the yolks medium-cooked.
- Remove the pizza from the oven with the peel and transfer it to a cutting board. Allow it to rest for 2 minutes. Top with parsley, chives, scallions, and shallots before slicing and serving warm.
- Repeat the same process with the second dough ball to create another delicious breakfast pizza.
