Breakfast Pizza Recipe

preheat and prepare dough

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating. Lightly flour a work surface. Stretch or roll the 1 lb pizza dough into a roughly 12–14 inch oval or rectangle to yield 10 large slices. Transfer dough to a piece of parchment paper or a lightly oiled baking sheet.

Brush the dough surface lightly with 1 tablespoon olive oil mixed with 1 teaspoon minced garlic to add flavor and prevent sogginess. Dock the dough lightly with a fork if you prefer a less puffy center.

make creamy cheese base

In a small bowl, beat together the softened 4 oz cream cheese and 2 tablespoons milk until smooth. Fold in 1 cup shredded sharp cheddar, 2 cups shredded mozzarella, 1 teaspoon salt, and 1/2 teaspoon black pepper. The mixture should be spreadable but not runny. If needed, add another teaspoon of milk.

Spread the cheese mixture evenly over the oiled dough, leaving a 1/2 inch border for the crust. This forms a rich, slightly tangy base that holds toppings and eggs.

prepare toppings

If using raw breakfast sausage, cook it in a skillet over medium heat until browned and cooked through; drain excess fat and crumble. If using bacon, cook until crisp, drain and chop. Dice 1/2 small red bell pepper, thinly slice 2 green onions, and roughly chop 1 cup fresh spinach. Preheat a nonstick skillet over medium heat and quickly sauté the red pepper and spinach for 1–2 minutes just to wilt the spinach and soften the pepper. Set toppings aside.

add toppings to pizza

Evenly scatter the cooked sausage or bacon across the cheese layer. Sprinkle the sautéed red pepper and chopped spinach, then sprinkle remaining shredded mozzarella/cheddar if you like extra cheese (reserve a small handful for topping eggs). Add 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes evenly over the pizza.

add eggs

Make six shallow wells in the toppings where the eggs will sit. Crack one large egg into each well. For a more set yolk, lightly beat the eggs in a bowl and pour in thin streams into the wells, or leave whole for runny yolks. If you used beaten eggs, distribute evenly into the six wells so each section gets a portion.

bake

Carefully slide the pizza (on parchment or baking sheet) onto the preheated stone or oven rack. Bake at 475°F (245°C) for 10–14 minutes, checking at 8 minutes. Bake until the crust is golden brown, cheese is bubbling, and egg whites are set while yolks reach your preferred doneness. Rotate halfway through baking for even color.

rest and garnish

Remove the pizza from the oven and let it rest for 3–5 minutes so the cheese sets slightly. Sprinkle 2 tablespoons chopped fresh parsley or chives over the top and season crust edges with kosher salt to taste. Let rest another minute, then slice into 10 large pieces.