Breakfast Pizza W/ Bacon Recipe

Preheat and prepare pan

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. If using a sheet pan, lightly oil it or line with parchment.

Stretch or roll the pizza dough to a roughly 12-inch circle on a lightly floured surface. Transfer the dough to a pizza peel dusted with cornmeal or to your prepared sheet pan.

Brush the dough lightly with 1 tablespoon olive oil mixed with the minced garlic, and sprinkle the 1 teaspoon salt and 1/2 teaspoon black pepper around the surface (avoid the center where eggs will go). This creates a flavorful base and prevents sogginess.

Spread a thin, even layer (about 1/4 cup) of tomato or pizza sauce (or an alternate like pesto) over the dough, leaving a 1/2-inch border for the crust. If using cream cheese or ricotta, drop small dollops (about 1/4 cup total) across the surface now so they melt into pockets.

Distribute 1 1/2 cups shredded mozzarella evenly over the sauce and sprinkle 1/2 cup shredded sharp cheddar on top. The combination gives good melt and sharp flavor for the breakfast profile.

Cook bacon

Cook 6 strips of bacon until just crisp in a skillet over medium heat, about 8–10 minutes, turning as needed. Drain on paper towels, then roughly chop or crumple into bite-sized pieces. Reserve 1 teaspoon of the bacon fat to brush the dough edge if desired (optional).

Scatter the chopped bacon evenly across the cheese layer. Add halved cherry tomatoes (1/2 cup) if using; they add brightness.

Using the back of a spoon, make four shallow wells in the cheese/bacon layer spaced evenly so each egg has its own area. Crack one large egg into a small bowl and gently slide it into a well. Repeat for all 4 eggs (work quickly so yolks stay intact). If you prefer fully set yolks, you can beat the eggs and drizzle them instead, but whole eggs give a classic breakfast look.

Sprinkle the scallions (thinly sliced) and red pepper flakes (if using) over the pizza, avoiding direct placement on the uncooked egg whites where possible.

If you reserved a teaspoon of bacon fat, brush it onto the crust now (or use 1 tablespoon melted butter). Sprinkle the crust with everything bagel seasoning or flaky sea salt (about 1/2 teaspoon).

Slide the pizza onto the preheated pizza stone or place the sheet pan in the oven. Bake at 475°F (245°C) until the crust is golden and the cheese is bubbling, and the egg whites are set but yolks are still slightly runny, about 10–14 minutes. For firmer yolks, bake an additional 2–4 minutes.

Remove the pizza from the oven. Let rest 2 minutes so the eggs finish setting slightly. Sprinkle the fresh basil leaves and additional scallions over the top. Grind the remaining 1/4 teaspoon black pepper over the pizza to taste.

Slice into 6–8 wedges and serve immediately so diners can enjoy warm melted cheese and the runny yolks.