Breakfast pizza is a savory flatbread or pizza crust topped with eggs, cheese, and breakfast meats, then baked until the cheese melts and the eggs set. It works because it combines the comforting familiarity of pizza with the hearty satisfaction of a morning meal, and it’s endlessly customizable. This guide walks you through ordering or building your own breakfast pizza, whether you’re at a pizzeria or in your own kitchen.
Ingredients
- 1 lb (450 g) pizza dough (store-bought or homemade)
- 1 tbsp (15 ml) olive oil
- 1 cup (240 ml) whole-milk ricotta cheese
- 1 cup (100 g) shredded mozzarella cheese
- 1/2 cup (50 g) shredded cheddar cheese
- 4 large eggs
- 6 slices bacon, cooked and crumbled (about 1/2 cup / 60 g)
- 1/2 cup (75 g) cooked breakfast sausage, crumbled
- 1/4 cup (30 g) grated Parmesan cheese
- 1/2 tsp (2 g) black pepper
- 1/4 tsp (1 g) salt
- 1 tbsp (15 g) chopped fresh chives (optional)
Instructions
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats. If not, use a baking sheet.
- On a lightly floured surface, stretch or roll the pizza dough into a 12-inch (30 cm) round. Transfer it to a piece of parchment paper.
- Brush the dough with olive oil, then spread the ricotta evenly over the surface, leaving a 1-inch (2.5 cm) border for the crust.
- Sprinkle the mozzarella and cheddar over the ricotta. Scatter the crumbled bacon and sausage on top.
- Crack the eggs directly onto the pizza, spacing them evenly. Season with salt and pepper.
- Slide the pizza (still on the parchment) onto the hot stone or baking sheet. Bake for 15–18 minutes, until the crust is golden and the egg whites are set but the yolks are still slightly soft. If you prefer firmer yolks, bake an additional 2–3 minutes.
- Remove from the oven, sprinkle with Parmesan and chives, and let rest for 5 minutes before slicing.
Tips
- Don’t overload the pizza: Too many toppings can make the crust soggy. Stick to the amounts listed, and if you add extra vegetables, pat them dry first.
- Use a hot oven: A high temperature ensures the crust crisps before the eggs overcook. If your oven runs cool, increase the time by a few minutes.
- Substitute meats: No bacon or sausage? Use diced ham, prosciutto, or even leftover cooked ground beef. For a vegetarian version, skip the meat and add sautéed mushrooms or spinach.
- Check egg doneness: The eggs should reach 160°F (71°C) for food safety (USDA FSIS safe minimum for egg dishes). If the whites are still translucent, bake a little longer.
Serving Suggestions
Serve the breakfast pizza hot, cut into wedges, with a side of fresh fruit or a simple green salad. It also pairs well with hot coffee or a glass of orange juice. For a brunch spread, offer hot sauce or maple syrup for drizzling.
Variations
- Veggie Breakfast Pizza: Omit the meat and add sautéed bell peppers, onions, and mushrooms.
- Southwest Style: Use pepper jack cheese, add black beans, corn, and a drizzle of salsa after baking.
- Smoked Salmon: Bake the pizza without the eggs, then top with cold smoked salmon, cream cheese, and capers after baking.
- Sweet and Savory: Add a thin layer of apple butter or fig jam before the cheeses, and top with cooked apples and prosciutto.
Storage and Reheating
Refrigerate leftover breakfast pizza in an airtight container within 2 hours of baking. It will keep for up to 3 days. To reheat, place slices on a baking sheet in a 350°F (175°C) oven for 5–7 minutes, or until heated through. You can also microwave individual slices for 30–45 seconds, but the crust will be less crisp. For best results, reheat in a toaster oven or skillet.
Frequently Asked Questions
Can I use pre-made crust instead of pizza dough? Yes, a pre-baked pizza crust or flatbread works well. Reduce the baking time to 10–12 minutes since the crust is already cooked.
How do I know when the eggs are done? The whites should be completely set and opaque, and the yolks should be slightly jiggly if you like them soft. For safety, the eggs should reach 160°F (71°C) as measured with a food thermometer.
Can I make this ahead of time? You can assemble the pizza (without eggs) and refrigerate it for up to 24 hours. When ready to bake, add the eggs and increase the baking time by 2–3 minutes.
What if I don’t have ricotta? Substitute with cottage cheese (blended smooth) or cream cheese softened. The texture will be slightly different but still delicious.
Can I freeze breakfast pizza? Yes, bake it fully, let it cool, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 15–20 minutes.
Is it okay to use raw eggs on the pizza? Yes, because they bake in the oven. Just ensure they reach 160°F (71°C) before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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