This breakfast pizza recipe makes for a great weekend breakfast or brunch. The homemade pizza crust gets topped with three cheeses, crispy bacon, and perfectly cooked eggs with runny yolks.
For the pizza crust
- 1 1/4 cups lukewarm water
- 1 rounded teaspoon instant yeast
- 1 tablespoon granulated or turbinado sugar
- 2 1/2 to 2 3/4 cups unbleached all-purpose flour, plus more for dusting
- 2 teaspoons kosher salt
- 1 tablespoon olive oil plus more for bowls
For the pizzas
- 6 strips bacon
- 1 cup ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon kosher salt
- 1 1/2 cups freshly grated mozzarella cheese
- 2 tablespoons olive oil
- 8 large eggs
- 1–2 tablespoons minced chives
- 1–2 tablespoons thinly sliced green onions
- 1–2 tablespoons minced parsley
For the pizza crust
- Proof yeast. In a large bowl, stir together warm water, yeast, and sugar until most of the yeast is dissolved. Let the mixture sit at room temperature to proof for 5-10 minutes until foamy (see Note 1).
- Mix dough. Add 2 1/2 cups flour, salt, and olive oil; stir well with a wooden spoon until dough starts to come together into a shaggy ball.
- Knead dough. Transfer dough to a well floured surface and knead for about 5 minutes by hand until the dough becomes smooth. If the dough gets too sticky, add more flour (1 tablespoon at a time) from the remaining 1/4 cup of flour as needed. The dough should be slightly tacky but still be easy to handle.
- First rising. Divide the dough in half and place each ball into medium bowls that have been lightly coated with olive oil. Cover and refrigerate overnight and up to 5 days (see Note 2).
For the pizzas
- Second rising. About 2 hours before baking the pizzas, remove the dough from the refrigerator and let come up to room temperature.
- Prep oven. Heat oven to 450 degrees F.
- Prep pans. Brush 2 large baking sheets with about 1 tablespoon olive oil for each pan. Set aside.
- Prep bacon. Heat a large skillet over medium high heat. Add bacon and cook until just starting to brown but not yet crispy, about 3-4 minutes, turning bacon as necessary. Transfer bacon to a paper towel-lined plate. When the bacon is cool enough to handle, roughly chop it. Set aside.
- Prep ricotta. In a small bowl, stir together the ricotta, Parmesan cheese, and salt. Set aside.
- Make pizzas. With slightly floured hands, transfer one of the dough balls to a lightly floured surface. Divide the dough in half and pat each half into a disc about 4-5 inches in diameter with your fingertips. Let rest for 5 minutes. Transfer the discs to one of the prepared pans. Pat and gently stretch each disc until the dough is about 7 inches in diameter.
- Add toppings. Top each pizza with about 1/4 of the ricotta mixture, 1/4 of the mozzarella cheese, and 1/4 of the bacon.
- Bake pizzas. Bake pizzas until the crust and cheese just start to brown, about 20 minutes. Remove the pan from the oven and crack two eggs in the center of each of the pizzas (see Note 3). Carefully return the pan to the oven and continue baking an additional 8-10 minutes until whites are opaque and yolks are set to your liking (see Note 4).
- Add remaining toppings. Remove pan from the oven and sprinkle 1/4 of the parsley, chives, and green onions on each pizza. Let cool for 2 minutes, slice and serve.
- Repeat. Prepare the second set of pizzas in the same way using the second ball of dough and remaining toppings. (see Note 5).
- When working with instant yeast, proofing isn’t strictly necessary. However, I always like to make sure the yeast is still active before proceeding and proofing is the best way to do that. If the yeast mixture is not foamy after the proofing time, discard the mixture and start again. Check that the yeast has not expired and the water temperature is not too hot. I use water that is between 98 and 99 degrees F.
- The dough is best when it’s allowed to rest overnight but if you want to use the dough the same day, you can skip the overnight resting and let the dough rise in a warm place until doubled in size (at least 2 hours).
- I find it easier to crack the eggs into small saucers first and then sliding the eggs on to the pizza rather than cracking the eggs directly on the pizza. Try it both ways and see which one works better for you.
- If your oven has a window and light, I find it helpful to watch through the window for when the egg whites start to turn opaque.
- If you’re comfortable juggling multiple pans at a time and your oven retains heat well, you can also prepare the second pan of pizzas while the first pan is baking.
- Two eggs per pizza is definitely indulgent. Feel free to use only one egg per pizza if you want something less decadent.
Keywords: breakfast pizza recipe, bacon breakfast pizza