Bacon Breakfast Pizza
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This breakfast pizza is made with crispy bacon, eggs, mozzarella cheese, and store-bought pizza dough. Perfect for brunch or weekend company!
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We loved this recipe!. I made it with left over pizza dough and only had 4 Oz of dough. I made 2 small pizzas with all of the toppings and one egg on each. It was delish and definitely a keeper!
Is this breakfast of champions? Um, yes. Absolutely yes. My team and I certainly had this all morning as we shot this (with a box of donut as we usually do), and we had tested 4 pizzas so we all took some home.
Breakfast for dinner also works, right? And to make this even easier, there is a step-by-step video posted below. So no excuses, guys. This should make your breakfast table tomorrow morning.
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Bacon Breakfast Pizza
This breakfast pizza is made with crispy bacon, eggs, mozzarella cheese, and store-bought pizza dough. Perfect for brunch or weekend company!
Ingredients
- 8 bacon slices, cut into 1 1/2 inch pieces
- 1 ½ tablespoons cornmeal
- 1 pound pizza dough, homemade or store-bought
- 1 ½ tablespoons olive oil
- 2 cloves garlic, minced
- 8 ounces fresh mozzarella cheese, thinly sliced
- 3 green onions, thinly sliced
- 3 large eggs
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley leaves
- ¼ teaspoon crushed red pepper flakes
Instructions
- Preheat oven to 450 degrees F. Lightly coat a pizza stone with olive oil.
- Heat a large skillet over medium high heat. Add bacon and cook until just golden but not yet crispy, about 3-4 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
- Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.
- Brush dough with olive oil and garlic. Top with mozzarella, bacon and green onions, leaving 3 (3-inch rounds) for the eggs.
- Place into oven and bake until the edges begin to brown, about 10-12 minutes.
- Remove from oven. Add eggs, gently cracking the eggs throughout and keeping the yolk intact.
- Place into oven and bake until the egg whites have set and crust is golden brown, an additional 8-10 minutes.
- Serve immediately, garnished with parsley and red pepper flakes, if desired.
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We loved this recipe!. I made it with left over pizza dough and only had 4 Oz of dough. I made 2 small pizzas with all of the toppings and one egg on each
It was delish and definitely a keeper!
This is an excellent pizza that is adaptable for any number of toppings. I added sauteed zucchini, onions and bell peppers, a sprinkle of fresh herbs, and a mix of mozzarella and cheddar cheese. To prevent the eggs from spreading I pressed greased 4″ ring molds into the partially baked top and cracked the eggs into the ring molds. The egg whites took about 5 minutes to set. The yolks were soft.
Delicious. Easy. Beautiful.
I added spinach.
Will definitely make again!!!
So good! I added a little fresh spinach and some mushrooms to get a few veggies in. The egg was cooked perfectly!
I clicked for the picture and stayed for the taste! I just want to applaud how beautiful your pizza is and tastes just as good as it looks.
Phenomenal recipe! We didn’t have green onion so we substituted chives from our garden. It was good but I think the original recipe would have been better. Also we had a hard time prepping the rounds for the eggs, even though we tried to do it like in the video. Just an excuse to make it again, though. :p Oh and it was extra phenomenal because we used the homemade dough recipe from this week’s email. Thanks for another amazing meal!
amazing th
ank you very much
This was absolutely incredible! Would not change a single thing except maybe to double the recipe! It’s that good.
Great idea, Angela!
This looks really good, but I was wondering if you can maybe help me adjust cook times. I use one of those outdoor Pizzacraft ovens, which usually reaches around 700 degrees. I was wondering if you might have suggestions on how I should adjust cooking times. For a regular 12″ pizza, it generally takes me 8 minutes (rotating at the 4 minute mark) and the pizza is fully done for reference.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Your recipes are always my family favorites!
Definitely going to try this. Just wondered what you all think about a layer of salsa verde or regular salsa as “pizza sauce”? I like thinks with a zip, wasn’t sure if it’d make the crust soggy. Thank you.
I love that idea!
Looks so good! I’ve been wanting to try making breakfast pizza for awhile. Thanks for the recipe!
Oh my word, yes! Any time of day this pizza would be good.
This looks great! Combine my two favorite things: breakfast food and pizza. I cannot wait to try it!
That would be “Drop the Mic” not “Drop the Mike!” LOL
Chungah,
I was so impressed with this pizza, I posted it (with photos) on my FB page with a link to your website AND I tweeted it to Tim Ferriss (of the Tim Ferriss Show) and Emeril Lagasse giving you credit for the recipe! I couldn’t post my pics on Pinterest because I couldn’t find a pin of the recipe today (3.31.2018).
This is definitely a “Drop the Mike” kind of pizza!
Kitty
Chungah,
I just made this pizza and I am eating it while typing this! O.M.G. this breakfast pizza is soooooo delicious…so Damn Delicious!! I love it, my husband loves it and it will be one I make again! I will also post a pic on Pinterest to show people that others CAN make it too!
If anyone is contemplating making this pizza, watch the video first before making it. You can see how Chungah put the cheese on to leave space for the 3 eggs!
New family favorite! Thank you!
Kitty
Chungah, thank you so much for so many wonderful recipes. Question — do you think it’s necessary to cook the bacon beforehand OR could you take the uncooked bacon and make sure it’s laid carefully on top of the pizza and other toppings, and THEN cook it? Just trying to simplify, though I understand there are rules about cross-contamination etc.
Erin, I recommend cooking the bacon beforehand as I just don’t think it will fully cook through with the pizza if left uncooked. Hope that helps!
Erin,
In my experience, you need to cook the bacon until almost done (still moveable, not crispy as it will crisp up more in the oven) because if you don’t precook it, your pizza will be greasy and soggy from the bacon fat. Why do I know? Ha! I did it one time and that’s all it took to know not to do it again! LOL
Kitty
Thanks, Kitty! Good point
This looks delicious! Will be making this for sure!
love eggs on anything, pizza even better, thank you for a very creative recipe!