Breakfast Pizza Recipe

Name: Breakfast Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 cup Lukewarm Water; 1 package Instant Yeast (0.25 Ounce Size); 2 cups Bread Flour, Plus More For Dusting The Work Surface And Hands; 2 Tablespoons Olive Oil; 1- 1/2 teaspoon Kosher Salt; 1/2 Tablespoons Sugar; 1 Tablespoon Cornmeal; Olive Oil, For Brushing On The Crust; 2 whole Large Eggs, Crack Into Individual Small Bowls; 2 ounces, weight Fresh Mozzarella, Sliced And Patted Dry; 4 slices Bacon, Par Cooked And Cut Into Large Pieces; 2 Tablespoons Grated Parmesan Cheese; Fresh Basil Leaves; Black Pepper

Servings: persons

1 cup Lukewarm Water
1 package Instant Yeast (0.25 Ounce Size)
2 cups Bread Flour, Plus More For Dusting The Work Surface And Hands
2 Tablespoons Olive Oil
1- 1/2 teaspoon Kosher Salt
1/2 Tablespoons Sugar
1 Tablespoon Cornmeal
Olive Oil, For Brushing On The Crust
2 whole Large Eggs, Crack Into Individual Small Bowls
2 ounces, weight Fresh Mozzarella, Sliced And Patted Dry
4 slices Bacon, Par Cooked And Cut Into Large Pieces
2 Tablespoons Grated Parmesan Cheese
Fresh Basil Leaves
Black Pepper

1
Prepare the pizza dough.
2
In a small bowl combine the water with the yeast and let it sit for 10 minutes until the yeast is dissolved and bubbly.
3
Combine the rest of the dough ingredients in the bowl of a stand mixer fitted with a dough hook attachment.
4
Add the yeast-water and mix until the ingredients have just combined.
5
Cover and allow it to rest in a warm area until it doubles in size, about one hour.
6
One hour before baking, preheat the oven to 500 F with a pizza stone on the lower rack.
7
If cooking the pizza on a baking sheet, preheat the oven 30 minutes before baking.
8
When the dough has rested, take approximately 1/3 of the dough and flatten it with your hands on a floured surface.
9
Use a floured rolling pin to gently roll the crust to about 1/8 of an inch thick.
10
Transfer the dough to a pizza peel (if baking directly on stone) or onto a baking sheet that has been sprinkled with cornmeal.
11
Gently brush the crust with olive oil.
12
The crust makes enough for 3 pizzas, so save the other two sections for dinner!
13
Lower the oven temperature to 450 F. If using a pizza peel, carefully slide the pizza crust in the oven onto the stone.
14
If using a baking sheet, place pizza in the oven.
15
Par bake the crust for about 6-8 minutes until slightly golden.
16
Pull crust from the oven and carefully pour the eggs on top.
17
Place the fresh mozzarella cheese and bacon around the pizza and sprinkle with the grated Parmesan cheese.
18
Return to oven and continue baking for an additional 6-8 minutes or until the eggs have just set and the bacon has crisped.
19
When done, remove the pizza and top with fresh basil leaves and black pepper.
20
Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Lukewarm Water, 1 package Instant Yeast (0.25 Ounce Size), 2 cups Bread Flour, Plus More For Dusting The Work Surface And Hands, 2 Tablespoons Olive Oil, and more.

Yes, Breakfast Pizza falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Pizza

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