This breakfast pizza is made, quite simply, with pizza crust loaded with bacon and eggs and cheese. Sounds like all the makings of a proper breakfast to us. It also seems like a pretty darn good reason to get out of bed.
This breakfast pizza recipe was devised by baker Joanne Chang as an alternative to the many buttery, sugary, sweet breakfast treats that she offers at Flour, her beloved bakery with locations throughout Boston. The breakfast pizza brilliant caters to those customers who sorta need bacon and eggs in the morning but in a grab-and-go sorta fashion. Of course, we prefer to linger over it while seated at the table, but that’s just us. Chang relies on rich, buttery, ever so slightly sweet, indulgent brioche dough, which she allows to rest overnight in the fridge before she stretches and pulls it like a pizza dough, for the crust of this breakfast creation. We adore these breakfast pizzas when made with buttery brioche, although we also tried swapping out homemade brioche for our most trusted pizza dough and we’ve heard no complaints. Either serves as a magnificent platform for a bacon pizza blanketed with cheese and baked until the eggs are barely set. As Chang says, “it’s a bit of a messy breakfast, but you won’t care once you taste how good it is.” This recipe has been updated. Originally published February 5, 2014.–Renee Schettler Recipe
Breakfast Pizza Recipe
- Quick Glance
- 45 M
- 1 H, 20 M
- Makes 8 pizzas
- 1. Preheat the oven to 300°F (150°C) and place 1 rack in the center of the oven and another in the top third of the oven. Line a rimmed baking sheet with parchment paper.
- 2. Arrange the bacon slices in a single layer on the prepared sheet and bake for 20 to 30 minutes, or until the slices are about half barely crisp and half a little bendy. Remove the bacon from the oven and let cool.
- 3. Increase the oven temperature to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper.
- 4. Shape the pizza dough into a rectangle about 8 inches long and 4 inches wide and 1 inch thick. Using a ruler and a knife, divide the pizza dough in half horizontally and then divide it vertically into strips 2 inches wide. You will have eight 2-inch squares, each about 3 1/2 ounces. Stretch each square of pizza dough into a circle about 5 inches in diameter as if you’re making a small pizza. Stretch the inner part of the circle so that it is quite thin and shape the edge of the circle to create a rim that will contain the runny egg. The center should be almost paper-thin. Place the dough circle on 1 of the prepared baking sheets and repeat with the remaining dough squares, spacing them 2 to 3 inches apart and using both baking sheets.
- 5. Using the back of a spoon, spread 1 tablespoon crème fraîche over the base of each circle of dough, spreading it evenly over the base but leaving the raised rim bare. Cut the bacon slices in half and press 3 half slices bacon up against the rim of each circle of dough to create a reinforcing bacon wall just within the rim. Divide the caramelized onions evenly among the circles of dough, spooning and spreading the onions next to the bacon but leaving the center of the circle bare except for the crème fraîche.
- 6. Bake the pizzas for about 15 minutes, or until the edges of the pizzas start to turn light brown, switching the baking sheets between the racks and rotating them back to front about halfway during baking. Remove the baking sheets from the oven and carefully crack an egg into the center of each pizza. Sprinkle about 1/4 cup mozzarella on top of each pizza, covering both the egg and the exposed rim of dough. Bake for another 8 to 10 minutes (again switching the baking sheets between the racks and rotating them back to front about halfway through baking) or until the cheese has melted, the edges of the egg are cooked but the yolk is still wiggly, and the edges of the pizza are golden brown. Remove from the oven. Let the pizzas cool for 8 to 10 minutes to allow the eggs to set up a bit before serving.
- Ham, Ricotta, and Parmesan Breakfast Pizza
- Omit the bacon, onions, and mozzarella. Substitute 4 ounces sliced ham, 1 cup fresh whole-milk ricotta cheese, and 1 cup freshly grated Parmesan cheese. Using about 1/2 ounce ham per pizza, tear the ham into small pieces and press them against the dough rim to create a ham wall. Spread 2 tablespoons ricotta along the edges of each pizza next to the ham, leaving the center of the circle of dough bare except for the crème fraîche. Bake as directed, substituting 2 tablespoons grated Parmesan in place of the mozzarella sprinkled over the egg on each pizza. Let cool for 8 to 10 minutes before serving.
- Tomato and Cheddar Breakfast Pizza
- Omit the bacon, onions, and mozzarella. Substitute 2 ripe tomatoes, thinly sliced, and 8 ounces shredded or thinly sliced Cheddar cheese. Using 2 to 3 tomato slices per pizza, tear the slices into pieces and press the pieces against the edge of the dough rim to create a tomato wall, leaving the center of the circle of dough bare except for the crème fraîche. Bake as directed, substituting 1 ounce Cheddar in place of the mozzarella on the egg on each pizza. Let cool for 8 to 10 minutes before serving.
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Breakfast Pizza Recipe © 2013 Joanne Chang. Photo © 2013 Michael Harlan Turkell. All rights reserved.
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