Start your morning with a slice of savory joy—Breakfast Pizza is here to turn your brunch game up a notch, loaded with eggs, melty cheese, fresh herbs, and sizzling sausage or bacon on a homemade, oven-baked crust.
Savor every bite of this easy, customizable recipe that feels festive enough for holidays yet simple for weekday treats. Perfect for family gatherings or a lazy weekend brunch, it’s a crowd-pleasing homemade pizza twist you’ll revisit again and again.
Think pizza’s just for dinner? Think again. This Breakfast Pizza transforms classic pizza dough into a golden-crisp canvas for scrambled or cracked eggs, shredded cheeses, herbs, and vibrant vegetables. It’s a seasonal superstar in spring—imagine green onions and fresh chives popping with flavor—but it’s equally welcome on crisp fall mornings with sautéed mushrooms and spinach. I first dreamed up this recipe when my kids begged for pizza on a Sunday morning, so I grabbed leftover dough, raided the fridge for bacon bits and cheddar, and voilà: weekend magic. Not only is it easy to customize—swap savory sausage for turkey bacon or load up on bell peppers for an extra veggie boost—it’s hearty without feeling heavy. Nutritionally, each slice delivers around 12–15 grams of protein (thanks to eggs, cheese, and sausage) and a balance of carbs and fats to keep you energized. Fun fact: a 2023 survey from the National Restaurant Association showed a 20% uptick in homemade breakfast-for-dinner menus, so you’re right on trend.
Why You’ll Love This Recipe
- Ready in under an hour—weekend brunch or weekday treat
- Customizable toppings—meat lovers, vegetarians, gluten-free friends, everyone’s covered
- One-pan prep—minimal cleanup, maximal flavor
- Loaded with protein—eggs and shredded cheese keep you full till lunch
- Crispy, homemade dough—flaky edges with a soft center
- Oven-baked perfection—no stovetop babysitting needed
- Colorful veggies—spinach, peppers, or mushrooms add nutrients and brightness
- Big-batch or mini-pizza friendly—serve it family-style or make personal pies
Ingredients
1 lb pizza dough (store-bought or try King Arthur whole wheat mix)
2 tbsp olive oil (extra virgin, cold-pressed for flavor)
½ cup ricotta cheese (whole milk for creaminess)
1 cup shredded mozzarella (look for part-skim or whole milk, fresh shred melts best)
½ cup shredded cheddar (sharp or mild, depending on taste)
4 large eggs (room temperature; pasture-raised if you can)
4 slices bacon, cooked and chopped (or 6 oz breakfast sausage, crumbled)
1 small red bell pepper, diced (or use green for a milder bite)
2 green onions, sliced (reserve some greens for garnish)
1 tbsp fresh chives, chopped (dry herbs work in a pinch)
½ tsp garlic powder (optional, for extra kick)
Salt & freshly ground pepper, to taste
Red pepper flakes (optional, for heat)
Directions
- Preheat & Prep
Preheat oven to 425°F. If you have a pizza stone, place it in the oven to heat; if not, line a baking sheet with parchment. Let your dough rest at room temp while the oven heats—this makes it easier to stretch. - Roll & Brush
On a lightly floured surface, roll the dough into a 12-inch circle (or rectangle for sheet-pan style). Transfer to a peel or the lined sheet. Brush edges with olive oil for a gold, crunchy crust. - Dollop & Spread Ricotta
Drop spoonfuls of ricotta across the surface, leaving a ½-inch border. Spread gently with the back of a spoon into a thin, even layer; it’s the creamy base that balances savory toppings. - Layer Cheeses & Veggies
Sprinkle shredded mozzarella and cheddar over the ricotta. Scatter diced pepper, green onions, and half of the chives. The shredded cheese ratio ensures a gooey pull without becoming soupy. - Add Meats & Season
Tuck chopped bacon or crumbled sausage evenly on top. Season with garlic powder, salt, and pepper. If you love heat, a pinch of red pepper flakes goes a long way. - Crack & Bake the Eggs
Make four small wells in the toppings. Crack eggs one at a time into a ramekin, then gently slide into each well. This trick helps avoid broken yolks. Bake 12–15 minutes for runny yolks, or 16–18 minutes for firmer eggs. - Garnish & Serve
Once baked, let the pizza rest 2–3 minutes (the cheese will set slightly). Sprinkle remaining chives and serve hot—each slice dances between crispy crust, creamy ricotta, and soft, sunny yolk.
Servings & Timing
Makes 6–8 slices (serves 3–4 adults generously)
Prep Time: 15 minutes (plus 10 minutes dough rest)
Bake Time: 15–18 minutes (depending on yolk preference)
Total Time: ~40 minutes from fridge to table
Variations
• Veggie-Loaded: Swap sausage for sliced zucchini and mushrooms—fresh spinach folds in nicely.
• Meat Lover’s: Double up on sausage, bacon, and add diced ham.
• Spicy Southwest: Use chorizo, pepper jack cheese, and top with chopped cilantro and lime.
• Gluten-Free: Try a cauliflower crust or your favorite GF dough mix.
• Cheese-Only Brunch: Leave out meats, add goat cheese, caramelized onions, and a drizzle of balsamic glaze.
• Mini Breakfast Pizzas: Divide dough into 4 balls for personal-size pies—fun for kids!
Storage & Reheating
Refrigerator: Store leftover slices in an airtight container for up to 3 days.
Freezer: Wrap individual slices in foil, then in a freezer bag; freeze for up to 1 month.
Reheat: For best texture, unwrap and reheat on a baking sheet at 350°F for 8–10 minutes; use a toaster oven for single slices.
Make-Ahead: Fully assemble, cover with plastic wrap, and refrigerate up to 4 hours before baking—then pop into a hot oven when guests arrive.
Notes
• Dough Rest: Never skip the 10-minute rest after rolling—your crust will snap back otherwise.
• Cheese Balance: Too much mozzarella can make the pizza soggy; blend in cheddar or fontina for structure.
• Egg Tips: For perfectly centered eggs, rotate the pan halfway through baking so toppings brown evenly.
• Herb Finish: Fresh herbs sprinkled off the heat keep flavors bright—try basil or oregano if you’re out of chives.
• Pan vs. Stone: A pizza stone gives a crispier bottom; a sheet pan makes clean-up easier.
FAQs
Q: Can I make this vegetarian?
A: Absolutely—just skip the meat and double up on veggies like mushrooms, spinach, or zucchini.
Q: How do I get a super-crispy crust?
A: Preheat a pizza stone at 475°F and slide the dough on with a pizza peel; it crisps the bottom in seconds.
Q: My eggs spread too much—how do I keep them neat?
A: Create deeper wells in the toppings or partially bake the crust for 5 minutes before adding toppings.
Q: What’s the best cheese combo?
A: Mozzarella for melt, cheddar for sharpness, and a bit of Parmesan on top for nuttiness.
Q: Can I prepare this the night before?
A: Yes—assemble and refrigerate, then bake straight from the fridge (add an extra 2–3 minutes of bake time).
Q: Is it possible to use leftover pizza dough?
A: Definitely—store-bought or homemade both work. Just let cold dough sit out 30 minutes before shaping.
Q: Any tips for feeding picky eaters?
A: Make mini-pizzas with individual toppings—everyone picks their favorite combo.
Q: Can I turn this into a casserole?
A: Sure—press dough into a 9×13 pan, layer toppings, then crack eggs and bake for a rustic strata feel.
Conclusion
Breakfast Pizza brings together pizza, brunch, and homemade goodness in every slice—crispy crust, melty cheese, and just-set eggs make it a weekend favorite that’s surprisingly easy. Give it a whirl, share your topping ideas below, and don’t forget to peek at my other homemade dough and brunch recipes for even more kitchen inspiration. Enjoy every bite!
Breakfast Pizza
Ingredients
- 1 lb pizza dough (store-bought or King Arthur whole wheat mix)
- 2 tbsp olive oil (extra virgin)
- ½ cup ricotta cheese (whole milk)
- 1 cup shredded mozzarella (part-skim or whole milk)
- ½ cup shredded cheddar cheese (sharp or mild)
- 4 large eggs (room temperature, pasture-raised)
- 4 slices bacon, cooked and chopped (or 6 oz breakfast sausage, crumbled)
- 1 small red bell pepper, diced (or green for milder bite)
- 2 green onions, sliced
- 1 tbsp fresh chives, chopped
- ½ tsp garlic powder
- Salt & freshly ground pepper, to taste
- Red pepper flakes, to taste
Instructions
- Preheat oven to 425°F. If using a pizza stone, preheat it in the oven. Let dough rest at room temp.
- Roll dough into a 12-inch circle, transfer to a peel or lined sheet, brush edges with olive oil.
- Spread ricotta across the dough surface, leaving a ½-inch border.
- Sprinkle mozzarella, cheddar, diced pepper, green onions, and chives over the ricotta.
- Tuck bacon or sausage on top, season with garlic powder, salt, pepper, and red pepper flakes.
- Make wells in the toppings, crack eggs into them, bake for desired yolk consistency.
- Let pizza rest, sprinkle with chives, and serve hot.
