Alfredo Bacon Breakfast Pizza Recipe
potatoes + egg + bacon + spinach + mozzarella and cheddar
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Ingredients
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Crust & base
Alfredo sauce
Toppings
Method
Crust & base
- 1
preheat and prepare dough
Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat as well. Lightly flour a work surface with the 2 tablespoons of flour. Stretch or roll the pizza dough into a 12-inch round, leaving a slightly thicker edge for the crust. Transfer dough to a piece of parchment paper or a pizza peel dusted with a little flour/semolina. Brush the dough lightly with 1 tablespoon olive oil to help it brown and prevent sogginess.
Alfredo sauce
- 2
make the sauce
In a small saucepan over medium heat, melt 2 tablespoons butter. Add the minced garlic and cook 20–30 seconds until fragrant but not browned. Sprinkle in 1 tablespoon flour and whisk for 30 seconds to form a roux. Gradually whisk in 1 cup whole milk and 1/2 cup heavy cream until smooth. Bring to a gentle simmer, whisking constantly, and cook 2–3 minutes until slightly thickened. Remove from heat and whisk in 3/4 cup grated Parmesan until melted and smooth. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and a pinch (1/8 tsp) nutmeg, if using. Taste and adjust seasoning. Keep the sauce warm and cover to prevent skin forming while you prepare toppings.
Toppings
- 3
prepare potatoes
Preheat a skillet over medium-high heat while you slice potatoes thinly (about 1/8-inch slices) — no need to peel if using Yukon Gold. Toss the potato slices with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. In the hot skillet work in batches and sear slices for about 2 minutes per side until just tender and lightly golden. Alternatively, you can parboil slices 3–4 minutes and drain. Pat cooked slices dry on paper towels to remove excess moisture; this prevents a soggy pizza.
- 4
cook bacon
Cook 6 strips of bacon until crisp (in a skillet or on a baking sheet in the oven at 400°F/200°C for 15–20 minutes). Drain on paper towels, then chop into bite-size pieces. Reserve a little bacon fat if you like—use sparingly to brush crust before baking for extra flavor (optional).
- 5
assemble pizza
Spread an even layer of the warm Alfredo sauce over the stretched dough, leaving a 1/2-inch border. Sprinkle 3/4 cup shredded mozzarella and 1/2 cup shredded cheddar evenly over the sauce. Arrange the seared potato slices in a single layer over the cheese, slightly overlapping. Scatter the chopped bacon and roughly chopped spinach evenly across the pizza. Reserve a little cheese for finishing if desired.
- 6
par-bake (optional)
For a crisper crust and to set toppings before adding eggs, slide the pizza (on parchment) onto the preheated pizza stone or a baking sheet and bake for 6–8 minutes until the crust just begins to color and the cheese softens.
- 7
add eggs and finish baking
Remove the pizza from the oven (if par-baked) or keep it on the peel if baking in one go. Using the back of a spoon, make four shallow wells spaced evenly on the pizza (about where you want the eggs). Crack one egg into each well. If you prefer fully set yolks, whisk the eggs with a fork and drizzle; for runny yolks keep whole. Return the pizza to the oven and bake 6–9 minutes at 475°F (245°C) until whites are set and yolks reach your desired doneness (about 6–7 minutes for slightly runny yolks, longer for firm yolks). Watch closely so whites don’t overbrown.
- 8
finish and garnish
Once eggs are cooked to preference and cheese is bubbly and golden at the edges, remove the pizza from the oven. Let rest 2–3 minutes. Scatter the remaining 1/4 cup mozzarella/1/4 cup cheddar if reserved or additional grated Parmesan, and sprinkle the chopped chives or parsley over the top. Slice into 4–6 pieces and serve immediately.