Breakfast Pizza (Eggs, bacon, cheese) Recipe

By What’s Baking

A crispy homemade pizza crust topped with creamy cheese, savory bacon, and perfectly set eggs creates the ultimate morning indulgence that combines breakfast classics with pizza satisfaction.

Difficulty:

Intermediate

Prep Time:

20 mins

Cook Time:

15 mins

Serves:

1 pizza (4 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g strong bread flour (plus extra for dusting)</li><li class="ingredients-single-item">7g instant yeast</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">15ml olive oil (plus extra for drizzling)</li><li class="ingredients-single-item">150ml warm water</li><li class="ingredients-single-item">125g mozzarella cheese, grated</li><li class="ingredients-single-item">50g cheddar cheese, grated</li><li class="ingredients-single-item">100g bacon, diced</li><li class="ingredients-single-item">4 medium eggs</li><li class="ingredients-single-item">2 tablespoons fresh chives, chopped</li><li class="ingredients-single-item">Freshly ground black pepper</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or baking steel (or heavy baking tray)</li><li class="equipment-single-item">Pizza peel (or flat baking sheet)</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li></ul>

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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, combine the bread flour, instant yeast, and salt, keeping the salt and yeast separate initially (salt can inhibit yeast activation). Make a well in the center and pour in the warm water and olive oil. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked gently with your finger.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place the dough in a lightly oiled bowl, cover with a damp tea towel or plastic wrap, and leave to rise in a warm place for about 1 hour or until doubled in size. This slow fermentation develops gluten and creates flavor in your crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough rises, cook the bacon pieces in a frying pan over medium heat until just beginning to crisp but not fully cooked (they'll finish cooking in the oven). Drain on paper towels and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place your pizza stone or baking steel in the oven and preheat to 250°C (480°F) for at least 30 minutes. This high heat is crucial for a crispy crust that can support your toppings.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has risen, punch it down gently to release excess air. On a well-floured surface, roll or stretch the dough into a 30cm (12-inch) round. If the dough springs back too much, let it rest for 5 minutes before trying again – this relaxes the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the dough to a flour-dusted pizza peel or upside-down baking sheet. Work quickly to prevent sticking by giving the peel a gentle shake occasionally to ensure the dough moves freely.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Sprinkle the mozzarella and cheddar cheeses evenly over the dough, leaving a 1cm border for the crust. Distribute the bacon pieces evenly over the cheese, creating four small wells where you'll later place the eggs.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully slide the pizza onto the preheated stone or steel in the oven. Bake for 5 minutes until the cheese begins to melt and the crust starts to set but is not yet browned.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Open the oven and quickly crack each egg into the wells you created. This two-stage baking process ensures the eggs don't overcook while the crust gets perfectly crisp. Return to the oven and bake for another 6-8 minutes, until the egg whites are set but the yolks remain slightly runny (or longer if you prefer firmer yolks).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven when the crust is golden brown and the cheese is bubbling. Immediately sprinkle with freshly chopped chives and black pepper. Let the pizza rest for 1-2 minutes before slicing – this allows the eggs to set slightly and makes for cleaner slices. Serve immediately while still hot and enjoy your delicious breakfast creation!</li></ol>

Chef’s Notes

A few helpful details for making this recipe.

How can I make my breakfast pizza crust extra crispy?

For an extra crispy breakfast pizza base, preheat your pizza stone or steel for at least 30 minutes at the highest oven temperature. Using semolina flour instead of regular flour on your pizza peel adds crispiness, and brushing the edge with olive oil creates a beautifully golden, crunchy crust.

Can I prepare the pizza dough the night before for a quicker morning bake?

Yes! Preparing the dough the night before is actually beneficial. After kneading, place it in a lightly oiled bowl, cover, and refrigerate overnight. The slow fermentation enhances flavour and texture. Remove from the fridge about 30 minutes before shaping to allow it to warm slightly.

What's the secret to preventing eggs from overcooking on a pizza?

The key is the two-stage baking method: partially bake the crust with cheese and bacon first, then add eggs in small indentations and finish baking. For perfect runny yolks, ensure eggs are at room temperature before adding, and watch carefully during the final baking minutes.