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Bacon Breakfast Pizza

Bacon Breakfast Pizza

A crispy breakfast pizza topped with smoky bacon, melted mozzarella and cheddar, and baked eggs. Perfect for a filling breakfast, weekend brunch, or breakfast-for-dinner.

Prep Time20 minutes
Cook Time15 minutes
Total Time35–40 minutes
Servings6
Course: Breakfast, Brunch Cuisine: American Calories: 400 Difficulty: BeginnerDiet: Non-Vegetarian

Ingredients

Pizza

1 pound pizza dough
6 slices bacon
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
4 large eggs
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sliced green onions, optional
All-purpose flour, as needed for shaping the dough

Equipment

  • Baking sheet or pizza pan
  • Skillet
  • Parchment paper, optional
  • Rolling pin
  • Pastry brush or paper towel
  • Spatula
  • Small cup for cracking eggs, optional
  • Pizza wheel or sharp knife

Method

  1. Preheat the oven to 425°F and place a baking sheet or pizza pan inside while the oven heats.
  2. Cook the bacon in a skillet over medium heat for 6 to 8 minutes, turning as needed, until lightly crisp. Transfer it to a paper towel-lined plate and chop it into bite-size pieces.
  3. Let cold pizza dough sit at room temperature for 20 to 30 minutes if needed. Lightly flour the counter and roll or press the dough into a 10- to 12-inch round or oval about 1/4 inch thick.
  4. Brush 1 tablespoon olive oil over the dough, leaving about 1/2 inch uncovered around the edge.
  5. Sprinkle 1 cup mozzarella and 1/2 cup cheddar evenly over the crust, then scatter the cooked bacon over the cheese.
  6. Use the back of a spoon to make 4 small wells in the toppings, keeping each one away from the outer edge.
  7. Crack 1 egg into each well and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
  8. Transfer the pizza to the hot pan and bake at 425°F for 10 to 14 minutes, until the crust is golden, the cheese is melted, and the egg whites are set.
  9. Remove the pizza from the oven and let it rest for 3 to 5 minutes. Sprinkle with sliced green onions if using.
  10. Cut into 6 to 8 slices and serve warm.

Chef’s Notes

  • * Cook the bacon before adding it to the pizza so it does not release too much grease while baking.
  • * Keep the center of the crust close to 1/4 inch thick so it cooks through before the eggs overcook.
  • * For firmer egg yolks, bake the pizza a little longer and check it often near the end.
  • * Monterey Jack can replace mozzarella or cheddar if preferred.
  • * Store cooled leftovers covered in the refrigerator and reheat until hot throughout.
  • * Reheat slices in a skillet or hot oven for a crisper crust.