Move over, breakfast sandwich. This pizza is kinda like you, but on steroids! Made with no-knead dough and topped with bacon, cheddar, tomatoes, and eggs, this will make any weekend morning family breakfast special.
Crunchy crust with plenty of cheesy bits, not to mention the-everything’s-better-with-bacon factor, will get everyone off to a cheerful start. But of course, we won’t stop you if you decide to have breakfast for supper too.
There’s no heavy lifting involved here; you can have pizza from start to finish in less than 35 minutes (half of that is baking time.) Now, in terms of time expended and ensuing results, that’s what I call a good bang for your buck!
Tips and Tricks for the Pizza Dough
Homemade No-Knead Pizza Dough makes outstanding pizza. You can make it the night before and it will develop lots of flavor with a room-temperature overnight rise.
It takes only minutes to mix together: Stir flour, salt, yeast, and water together until blended, cover and let rise at room temperature overnight. Boom! It’s ready for you as soon as you head to the kitchen in the morning.
The recipe makes enough for two pizzas; you could either halve it or stash the extra dough in the refrigerator (3 to 4 days) or freezer (in a zip-top freezer bag for 3 months.)
No Knead Pizza Dough has a higher water content than most bread dough, so if you find it too slack (wet) to shape, just knead in a tablespoon or so of flour. Don’t overdo it though, that high water content makes the crust good and crispy.
Then just give the dough a little rest while you cook the bacon for the topping and it should be easier to shape. Rustic is a good look!
Tips and Tricks for Cooking the Eggs
Once the pizza has baked for about 10 minutes, you will take it out of the oven and add the eggs. If you added the eggs at the beginning, they would become overcooked, and we want an egg with a runny yolk. But we’re not the egg police. If you want well-done eggs, just crack them on top at the beginning of baking.
One trick that will get you a nice presentation is to break each egg into a cup and slide it onto the top of the pizza. This gives you a lot more control over where the egg lands!
If you want to cook the eggs separately and put them over the baked pizza, you could do that, too.
Bake the pizza until the crust is golden and the cheese bubbles (15 to 20 minutes) and then add cooked eggs on top. While the pizza is baking, cook the eggs—scrambled, poached, or fried—on top of the stove, and place them on top once the pizza is cut into serving pieces.
Breakfast Pizza Variations
- Make It Yours: There are many variations for embellishing this pizza.
- Don’t like tomatoes with your eggs? Just leave them out!
- Switch up the cheese: Use any melting cheese: Gouda, Swiss, Gruyere, Monterey Jack, Havarti, or Fontina are all good choices.
- Choose different meats: Cooked Canadian bacon, ham, or sausage would all be good.
- Make it vegetarian: Leave out the bacon and add sliced fresh tomatoes, plenty of herbs, olives, cooked peppers, or onions—any vegetable that make sense to you. Just be sure not to overload the toppings or the pizza will become soggy.
Breakfast Pizza Time Saver
You can prep all the components of the pizza (make the dough, grate the cheese, cook the bacon) the night before to cut down on the time it takes to assemble the pizza in the morning.
How to Serve Breakfast Pizza
The pizza is best served right out of the oven with a cold glass of juice and hot cup of coffee or tea. A bowl of fresh fruit would be a nice addition, too. If it’s brunch time, you could also add a salad.
More Pizza Recipes to Enjoy
- Sheet Pan Pizza with Roasted Cauliflower and Greens
- Homemade Pepperoni Pizza
- Spicy Sausage Pizza
- Homemade Pizza & Pizza Dough
- Meat Lovers’ Sheet Pan Pizza
Breakfast Pizza with Cheddar, Bacon, and Eggs
For this recipe, you can make a half batch of the No-Knead Pizza Dough which you will need to make the night before or you can use 1 pound of store-bought pizza dough.
- Vegetable oil or spray, for the baking sheet
- 1 tablespoon corn meal, for the baking sheet
- 1/2 recipe of No-Knead Pizza Dough left to rise overnight or 1 pound store-bought pizza dough
- 6 slices (about 6 ounces) bacon, cut into thirds
- 2 tablespoons olive oil
- 3 to 4 golf-ball size tomatoes, sliced (optional)
- 2 1/2 cups (6 ounces) loosely packed grated cheddar cheese
- 4 large eggs
- 2 tablespoons chopped fresh basil, parsley, or oregano (for garnish)
Preheat the oven and prep baking sheet:
Preheat the oven to 450°F. Lightly oil a baking sheet or spray with vegetable oil. Sprinkle lightly with corn meal.
Flatten the dough and let it rest:
Flour a work surface. Place the ball of pizza dough on top and flatten it with your hands into a circle, around 1-inch thick. Dimple it with your fingers to help spread it out and cover it with a dishtowel.
Let it rest while you cook the bacon to allow the gluten to relax for easier shaping. If using no-knead dough, you may want to knead in 1 to 2 tablespoons of flour if the dough is very slack (wet.)
Cook the bacon:
In a large skillet over medium heat, cook the bacon for 4 to 5 minutes, or until much of the fat has rendered and the bacon is starting to turn golden, but not is yet crisp. Transfer it to a paper towel-lined plate and set aside.
Shape the dough:
Stretch the dough with your hands or roll it with a rolling pin into a large oval about the size of your baking sheet and transfer it to the baking sheet. It doesn’t have to fit into the corners or touch the edges of the pan; it should be a large oval (not square) that takes up most of the space on the baking sheet.
Add toppings to pizza dough:
Brush the dough with olive oil using a pastry brush. Before you add the toppings, use a coffee cup to mark out four 3 to 4-inch spaces for the eggs. Leave the spaces you marked for the eggs free of pizza toppings and top the rest of the pizza with the tomatoes, bacon, and then sprinkle on the cheese, leaving some of the bacon and tomatoes uncovered.
Partially bake the pizza:
Bake for 8 to 10 minutes, or until the dough is set and has started to brown at the edges. Remove the pan from the oven.
Add the eggs and return the pizza to the oven to finish baking:
Crack one egg into a cup or small bowl and gently slide it onto the pizza, placing it on top of one of the empty spaces with no toppings. Repeat with the remaining eggs.
Return the pan to the oven and continue to bake for 7 to 8 minutes, or until the egg
Serve the pizza:
Sprinkle with herbs and cut the pizza into serving pieces. Serve while hot.