Breakfast Pizza
A breakfast pizza with cracked eggs, cheese, and breakfast toppings (bacon, sausage, scallions) baked right onto pizza dough. The runny yolks act as a sauce when you cut into them. Perfect for weekend brunches when you want pizza for breakfast (which is most weekends).
Prep Time
15 min
Cook Time
11 min
Servings
4
Calories
358 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Pizza Dough1 ball
- Eggs2
- Cheese1 cup
- Tomato Sauce1 cup
- Mozzarella1 cup
- Oregano1
- Olive Oil2 tbsp
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Pizza Dough1 ball
- Eggs2
- Cheese1 cup
- Tomato Sauce1 cup
- Mozzarella1 cup
- Oregano1
- Olive Oil2 tbsp
Instructions
- 1
Heat the oven to 475°F (245°C) with a pizza stone or heavy baking sheet inside. The hotter the better — you need maximum bottom heat for a crisp crust.
- 2
Cook 4 slices of bacon in a skillet until crisp. Drain on paper towels and chop. Cook 2 breakfast sausage patties (or links removed from casings); drain and crumble.
- 3
Stretch 1 ball of pizza dough on a parchment-lined surface to 12 inches. Brush lightly with olive oil. Spread 2 tablespoons of garlic-infused olive oil (or just plain) across the dough — no tomato sauce on breakfast pizza.
- 4
Top with 1.5 cups of shredded mozzarella, the cooked bacon, the cooked sausage, ½ cup of diced bell pepper, 2 chopped scallions, and a generous grating of black pepper.
- 5
Make 4 small wells in the cheese with the back of a spoon. Carefully crack 4 eggs into the wells. Sprinkle with salt and pepper.
- 6
Slide the pizza (with parchment) onto the hot stone. Bake 9-12 minutes until the crust is golden, the cheese is bubbly, and the egg whites are set but the yolks are still soft (jammy yolks are the goal). Top with chopped fresh chives, slice into wedges, and serve immediately.
Watch how to make Breakfast Pizza
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💡 Expert Tips
- 1.No tomato sauce. Breakfast pizza uses olive oil or garlic oil as the base. Tomato sauce overwhelms the eggs and breakfast meats.
- 2.Make wells for the eggs. The wells prevent the egg from spreading across the entire pizza into one giant egg-and-cheese mess.
- 3.Jammy yolks. The eggs are done when whites are set but yolks are still soft — the soft yolk acts as built-in sauce. Watch closely past the 9-minute mark.
- 4.Cook the meats first. Bacon and sausage need to be cooked separately first; the pizza bake time isn't enough to render them.
🔬 Why It Works
Breakfast pizza succeeds when the eggs are cooked perfectly (set whites, soft yolks) at the same time as the crust crisps and the cheese melts. The well-in-the-cheese trick contains the egg whites so they don't spread. The high oven temperature cooks everything fast enough that the eggs don't overcook into rubber. The jammy yolks, when broken, act as a sauce that ties the toppings to the crust.
Frequently Asked Questions
Can I make this without bacon/sausage?▾
Why are my eggs overcooked?▾
Best pizza dough?▾
Can I add Hollandaise?▾
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