Description
This Breakfast Pizza combines a soft, homemade yeast dough with savory bacon, scrambled eggs, and melted mozzarella cheese, seasoned with aromatic herbs and spices. Perfect for a hearty breakfast or brunch, it delivers a delicious twist on traditional pizza with breakfast flavors woven into every bite.
Ingredients
Scale
For the Pizza Dough:
- 1 ½–2 cups all purpose flour (195g), plus more for rolling
- 1 package instant or quick yeast (2 1/4 teaspoons)
- ¾ teaspoon salt
- 1 teaspoon granulated sugar
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ⅔ cup warm water
- 2 tablespoons oil
For the Toppings:
- 3 slices thick cut bacon
- 4 eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1 pinch black pepper
- 1 tablespoon oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried parsley
- 2 cups shredded mozzarella cheese
- 1 green onion, sliced (about 1 tablespoon)
Instructions
- Prepare the Pizza Dough: In a medium bowl, combine 1 cup of flour, yeast, salt, sugar, oregano, and garlic powder. Add warm water and oil, mixing until combined into a very wet dough. Gradually add the remaining flour and knead briefly until the dough is soft but not sticky and no longer sticks to your hands.
- Let the Dough Rise: Place the dough in a lightly greased bowl, cover, and set in a warm, draft-free place to rise until doubled in size, about 40 minutes.
- Cook the Bacon: Preheat your oven to 425°F (220°C). Lay bacon strips on a foil-lined baking sheet and bake for 12-15 minutes until crispy. Remove and drain on paper towels, then chop into pieces.
- Scramble the Eggs: Whisk eggs, milk, salt, and black pepper together. Heat a tablespoon of oil in a skillet, cook the eggs over medium heat while stirring frequently until softly scrambled. Set aside.
- Shape the Pizza Base: Roll out the risen dough to slightly larger than a 12-inch pizza pan. Transfer to a lightly greased pizza pan, fold and pinch the edges to create a slightly thicker crust edge that fits the pan exactly.
- Season the Crust: Mix together oil, garlic powder, and dried parsley. Brush this mixture evenly over the pizza crust.
- Assemble the Pizza: Spread the scrambled eggs evenly over the crust, then sprinkle the chopped bacon and shredded mozzarella cheese on top.
- Bake the Pizza: Bake the assembled pizza in the preheated oven at 425°F (220°C) for 12-15 minutes, or until the crust is light golden brown and the cheese is melted and bubbly.
- Garnish and Serve: Remove pizza from oven, sprinkle sliced green onions over the top, slice, and serve warm.
Notes
- Use a pizza stone or baking steel for a crispier crust if available.
- For a vegetarian version, omit bacon and add vegetables like bell peppers or mushrooms.
- If you prefer a spicier breakfast pizza, add crushed red pepper flakes to the egg mixture.
- Make sure water is warm but not hot when activating yeast to ensure proper fermentation.
- Leftover pizza can be refrigerated and reheated in an oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 pizza
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 17 g
- Cholesterol: 210 mg
Keywords: breakfast pizza, homemade pizza dough, bacon pizza, scrambled egg pizza, easy breakfast recipe, brunch pizza