Breakfast pizza is a beloved staple across Long Island, New York, where pizzerias serve it alongside their regular pies from the moment they open. It’s a brilliant mashup: a chewy, blistered pizza crust topped with scrambled eggs, crispy bacon or sausage, and a blanket of melted mozzarella, all finished with a drizzle of maple syrup or a sprinkle of hot sauce. This version brings the classic deli and pizzeria favorite into your home kitchen, using simple ingredients and a hot oven to create a satisfying breakfast or brunch that feeds a crowd.
Ingredients
- 1 lb (450 g) pizza dough, store-bought or homemade, at room temperature
- 8 large eggs
- 1/4 cup (60 ml) whole milk or heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp (30 g) unsalted butter, divided
- 6 slices bacon, chopped (or 1/2 lb / 225 g breakfast sausage, crumbled)
- 2 cups (200 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1 tbsp olive oil, for brushing the crust
- Optional toppings: chopped chives, red pepper flakes, hot sauce, maple syrup
Instructions
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it on the lower rack; otherwise, use a large baking sheet. Let the oven heat for at least 30 minutes.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
- In a large skillet over medium heat, cook the chopped bacon (or sausage) until crispy and browned, about 6-8 minutes. Use a slotted spoon to transfer the meat to a paper towel-lined plate, leaving about 1 tablespoon of rendered fat in the skillet.
- Reduce the heat to low and add 1 tablespoon of the butter to the skillet with the bacon fat. Pour in the egg mixture. Cook gently, stirring constantly with a spatula, until the eggs are softly scrambled and just set but still moist, about 3-4 minutes. Remove from heat immediately; they will finish cooking in the oven.
- On a lightly floured surface, stretch or roll the pizza dough into a large round or rectangle, about 12-14 inches in diameter. Transfer to a piece of parchment paper.
- Brush the surface of the dough with the remaining 1 tablespoon of melted butter (or olive oil). Sprinkle the mozzarella and Parmesan evenly over the dough, leaving a 1-inch border for the crust.
- Evenly distribute the scrambled eggs over the cheese, then sprinkle the cooked bacon or sausage on top.
- Carefully slide the pizza (with the parchment) onto the preheated stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned in spots.
- Remove from the oven and let rest for 2-3 minutes. Slice into wedges or squares and serve hot, with optional hot sauce or maple syrup on the side.
Tips
- Don’t overcook the eggs: The eggs should be slightly underdone when they go on the pizza, as they will continue to cook in the oven. Overcooked eggs become rubbery.
- Use a hot oven: A very hot oven is key to getting a crispy, pizzeria-style crust. If your oven doesn’t reach 475°F, use the highest setting and bake a few minutes longer.
- Customize your cheese: While mozzarella is classic, feel free to mix in provolone, cheddar, or even a sprinkle of ricotta for extra creaminess.
- Make it ahead: You can scramble the eggs and cook the meat the night before. Store them separately in the fridge and assemble the pizza in the morning.
Serving Suggestions
Serve this breakfast pizza hot out of the oven, cut into squares or wedges. It’s fantastic on its own, but you can offer a side of fresh fruit, a simple green salad, or roasted potatoes for a more complete brunch. A drizzle of hot sauce or a side of maple syrup for dipping adds that classic Long Island touch.
Variations
- Veggie Breakfast Pizza: Sauté bell peppers, onions, and mushrooms with the meat, or skip the meat entirely and add extra veggies.
- Sausage and Peppers: Use sweet or hot Italian sausage, crumbled and cooked, and top with roasted red peppers.
- Smoked Salmon: After baking, top the pizza with cold smoked salmon, red onion, capers, and a dollop of crème fraîche.
- Biscuit Dough Crust: For a quicker version, use a tube of refrigerated biscuit dough, press it into a baking sheet, and proceed with the toppings. Bake at 400°F (200°C) for 15-18 minutes.
Storage and Reheating
Leftover breakfast pizza can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm 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 crispy. For a crispy crust, a toaster oven works great.
Frequently Asked Questions
Can I use pre-made pizza dough from the store? Absolutely. Store-bought dough is a great time-saver. Just make sure to let it come to room temperature for about 30 minutes before stretching, as cold dough is harder to work with.
Can I make this gluten-free? Yes, use your favorite gluten-free pizza dough. Follow the package instructions for baking time and temperature, as they can vary.
Why are my eggs watery? Watery eggs usually come from overcooking them before baking, which causes them to release moisture. Cook them gently and remove them from the heat while they’re still soft. Also, make sure your bacon or sausage is well-drained.
Can I freeze breakfast pizza? Yes, you can freeze the baked pizza. Let it cool completely, wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 15-20 minutes.
What’s the best way to get a crispy crust? A hot oven and a preheated pizza stone or baking sheet are key. Also, avoid overloading the pizza with too many wet toppings, which can make the crust soggy.
Can I use liquid eggs instead of fresh? Yes, you can use 2 cups (480 ml) of liquid egg product. Just follow the same scrambling instructions.
Related
- Soft Pretzel Recipe Using Pizza Dough
- Soft Pretzels Columbus Ohio Style
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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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