Crispy bacon, runny egg yolks, and melted cheese on a golden pizza crust this breakfast pizza has become my Saturday morning tradition. I first made it on a lazy weekend when I had leftover pizza dough in the fridge and a craving for something more exciting than scrambled eggs. The smell of bacon sizzling while the dough rises fills the whole kitchen with the kind of warmth that makes everyone wander in asking what’s cooking. It’s surprisingly simple to pull together, and the homemade crust makes it feel special without much extra effort.
If you’re looking for more morning inspiration, check out these breakfast recipes or try my Easy Tortilla Baked Eggs Recipe or Healthy Cheese Danish or Easy Strawberry Freezer Jam for another savory start to your day.
Why You’ll Love This Homemade Breakfast Pizza Recipe
This Breakfast Pizza gives you a real, from-scratch pizza experience without being complicated. The dough is soft and easy to work with, even if you’ve never made pizza before. The sauce simmers with garlic, herbs, and a hint of sweetness that balances the salty bacon perfectly. And the toppings? Bacon, eggs, cheese, and green onions classic breakfast flavors on a savory pizza for brunch. It’s filling enough to keep everyone satisfied until lunch, and it looks impressive when you pull it out of the oven. Kids love it, adults love it, and it’s one of those weekend breakfast pizza ideas that never gets old.
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Breakfast Pizza Ingredients
Here’s everything you need to make this easy breakfast pizza with crust from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Pizza Dough:
Warm water: Activates the yeast and helps the dough rise. Make sure it’s warm but not hot, around 110°F works perfectly.
Yeast: Creates the lift and airy texture in the crust. Active dry or instant yeast both work well here.
Sugar: Feeds the yeast and helps it foam up nicely. It also adds a subtle sweetness to the dough.
All-purpose flour: Forms the structure of the pizza crust and gives it that chewy, satisfying texture.
Salt: Enhances all the flavors in the dough and strengthens the gluten for a better rise.
Olive oil: Adds richness to the dough and helps keep the crust tender and flavorful.
For the Pizza Sauce:
Olive oil: Used to sauté the garlic and create a flavorful base for the sauce.
Garlic: Adds aromatic depth and makes the whole kitchen smell amazing while it cooks.
Crushed tomatoes: Provides the rich, tomatoey base for the sauce with a slightly chunky texture.
Tomato paste: Concentrates the tomato flavor and thickens the sauce beautifully.
Sugar: Balances the acidity of the tomatoes and rounds out the flavor.
Salt: Brings out the natural sweetness of the tomatoes and seasons the sauce properly.
Basil: Adds that classic Italian herb flavor that makes pizza sauce taste authentic.
Dried oregano: Gives the sauce a warm, earthy note that pairs perfectly with the other herbs.
Freshly cracked black pepper: Adds a gentle heat and depth to the sauce.
Crushed red pepper: Optional, but it adds a nice kick if you like a little spice in the morning.
For the Toppings:
Bacon: Brings smoky, salty, crispy goodness to every bite. Cook it until it’s nice and crunchy.
Shredded cheese: Melts into a gooey, golden layer that holds everything together. Mozzarella, cheddar, or a blend all work great.
Large eggs: Bake right on top of the pizza and create those delicious runny yolks that mix with the sauce.
Green onions: Add a fresh, mild onion flavor and a pop of color when you slice them on top.
How To Make Breakfast Pizza
This simple breakfast pizza dough comes together easily, and the whole process is more fun than complicated.
Activate the yeast: Dissolve the yeast and sugar in warm water and let it sit for 5 minutes. You’ll see a thick layer of foam form on top, which means the yeast is alive and ready to work.
Mix the dry base: In a large bowl, whisk together 1 cup of flour and salt so they’re evenly combined.
Form the dough: Add the olive oil to the yeast mixture, then pour it into the flour mixture. Gradually stir in more flour, about ¼ to ½ cup at a time, until a dough ball forms that’s too thick to stir with a spoon.
Knead: Turn the dough onto a lightly floured surface and knead it for 5 minutes. Add small amounts of flour as you go to keep it from sticking to your hands. The dough should feel smooth and elastic when you’re done.
Let it rise: Place the dough in a lightly oiled bowl, cover it loosely with a clean kitchen towel, and let it rise in a warm spot for 1 hour. It should double in size and feel puffy when you poke it.
Shape the crust: After rising, stretch or roll the dough into a 14-16 inch circle and place it on a pizza pan. Don’t worry if it’s not perfectly round-rustic looks homemade and delicious.
Cook the garlic: Heat olive oil and minced garlic in a saucepan over medium heat for 1-2 minutes until it smells fragrant and golden. Don’t let it burn or it’ll taste bitter.
Build the sauce: Add the crushed tomatoes, tomato paste, sugar, salt, basil, oregano, black pepper, and crushed red pepper if you’re using it. Stir everything together until well combined.
Simmer: Let the sauce simmer gently for 15-30 minutes, stirring every few minutes. The longer it cooks, the thicker and more flavorful it gets.
Crisp the bacon: Cook the bacon in a skillet over medium heat until it’s crispy and golden. Transfer it to paper towels to drain off the extra grease, then crumble it into bite-sized pieces.
Preheat: Set your oven to 450ºF (230ºC) so it’s nice and hot when the pizza goes in.
Spread the sauce: Spoon pizza sauce evenly over the dough, leaving about a half-inch border around the edges for the crust to puff up.
Add the cheese: Sprinkle shredded cheese evenly over the sauce, covering it completely for maximum meltiness.
Top with eggs and bacon: Crack 4 eggs onto the pizza, spacing them evenly so everyone gets one. Scatter the crumbled bacon over everything.
Bake: Slide the pizza into the oven and bake for 12-15 minutes. The crust should turn golden brown, the cheese should bubble, and the egg whites should be set while the yolks stay slightly soft.
Finish and serve: Take the pizza out of the oven and sprinkle sliced green onions on top. Cut it into 8 slices and serve it hot while the cheese is still gooey.
Substitutions and Variations
You can customize this Breakfast Pizza to fit what you have on hand or what your family likes.
Use store-bought dough: If you’re short on time, grab pre-made pizza dough from the grocery store. Just let it come to room temperature before stretching it out.
Swap the bacon: Try cooked sausage, ham, or even crispy prosciutto instead of bacon for a different flavor.
Change up the cheese: Mozzarella is classic, but cheddar, Monterey Jack, or a Mexican cheese blend all taste great. You could even add a sprinkle of Parmesan for extra flavor.
Add more veggies: Sautéed mushrooms, diced bell peppers, spinach, or caramelized onions all make delicious additions to this cheesy breakfast pizza.
Make it spicy: Add jalapeños, hot sauce, or extra crushed red pepper if you like heat in the morning.
Skip the sauce: For a white breakfast pizza, brush the dough with olive oil or use a thin layer of ricotta instead of tomato sauce.
Equipment For Breakfast Pizza
You don’t need any fancy tools to make this Breakfast Pizza for breakfast, just a few basic kitchen items.
A pizza pan or baking sheet holds the dough while it bakes and helps the bottom get crispy. A regular skillet works perfectly for cooking the bacon until it’s nice and crunchy. You’ll need a saucepan to simmer the tomato sauce with all those herbs and spices. Keep a knife and cutting board handy for mincing garlic and slicing green onions. Measuring spoons and cups keep everything accurate so the dough rises properly. A large mixing bowl gives you plenty of room to mix and knead the dough. And of course, your trusty oven does the final magic, baking everything together into a golden, bubbly pizza.
How to Store Breakfast Pizza
Leftover slices keep well if you store them properly. Let the pizza cool completely, then wrap individual slices in plastic wrap or aluminum foil. You can also stack them in an airtight container with parchment paper between each slice. They’ll stay fresh in the fridge for 3-4 days. When you’re ready to eat them, reheat slices in a 350°F oven for about 10 minutes until the crust crisps up again and the cheese melts. The microwave works in a pinch, but the crust won’t be as crispy. The eggs will firm up more after reheating, so they won’t be quite as runny as when the pizza was fresh, but it still tastes really good.
Expert Tips
Let the dough rise in a warm spot. If your kitchen is cold, turn your oven on for a minute, then turn it off and let the dough rise inside with the door closed. The warmth helps it double in size.
Don’t overbake the eggs. Keep an eye on them during the last few minutes of baking. The whites should be fully set, but the yolks should still jiggle slightly when you shake the pan. They’ll continue cooking a bit after you take the pizza out.
Use parchment paper. If you’re worried about the pizza sticking, line your pan with parchment paper before stretching out the dough. It makes cleanup easier too.
Prebake the crust if you like it extra crispy. Bake the dough with just the sauce for 5 minutes before adding the cheese, eggs, and bacon. This helps the bottom get nice and crunchy.
FAQ
What goes on a breakfast pizza?
A breakfast pizza typically includes eggs, bacon or sausage, cheese, and sometimes vegetables like peppers or onions. The base is usually pizza dough with tomato sauce or a white sauce, and the toppings are all your favorite breakfast foods. In this recipe, we use crispy bacon, eggs, shredded cheese, and green onions on top of homemade pizza sauce. William’s favorite part is the runny egg yolk that mixes with the cheese when you cut into it.
Is pizza for breakfast a thing?
Yes, pizza for breakfast is definitely a thing, and it’s been popular for years. Some people eat leftover pizza cold in the morning, but breakfast pizza is specifically designed with morning flavors like eggs, bacon, and cheese. It’s a fun twist on traditional breakfast and makes weekend mornings feel special. Plus, it’s filling and keeps you satisfied way longer than cereal or toast.
Does Aldi have breakfast pizza?
Aldi does carry frozen breakfast pizzas in some locations, but availability varies by store and season. Making your own at home gives you control over the ingredients and lets you use fresh eggs, quality bacon, and homemade dough. It tastes so much better than anything from the freezer aisle, and you can customize it exactly how your family likes it.
Is it okay to eat pizza in the morning?
Absolutely. Pizza for breakfast can actually be a balanced meal if it includes protein from eggs and bacon, carbs from the crust, and some vegetables like green onions or peppers. This breakfast pizza recipe has 34 grams of protein per serving, which helps keep you full and energized. It’s not an everyday breakfast, but for weekends or special occasions, it’s a delicious and satisfying choice that everyone enjoys.
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Pairing
These are my favorite dishes to serve with breakfast pizza
Breakfast Pizza
A delicious and savory breakfast pizza topped with eggs, crispy bacon, and melty cheese.
Ingredients
Method
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Dissolve the yeast and sugar in the warm water. Let the mixture sit for 5 minutes, or until it becomes frothy.
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In a large bowl, combine 1 cup of flour and the salt, then stir well.
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Add the olive oil to the yeast mixture, then pour it into the bowl with the flour and salt. Slowly add more flour, about ¼ cup at a time, until a dough ball forms that can no longer be stirred with a spoon.
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Turn the dough onto a lightly floured surface and knead for about 5 minutes. Add flour as necessary to keep the dough from sticking.
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Place the dough back in the bowl, drizzle with olive oil, and turn it to coat. Cover the bowl loosely and let the dough rise in a warm place for 1 hour or until it has doubled in size.
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Once the dough has risen, roll or stretch it out to a 14-16 inch circle and place it on a pizza pan. It is now ready for toppings.
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For the sauce, heat olive oil in a pot over medium heat. Add the minced garlic and cook for 1-2 minutes, just until fragrant.
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Add the crushed tomatoes, tomato paste, sugar, salt, basil, oregano, freshly cracked black pepper, and a pinch of crushed red pepper. Stir well. Cover and simmer for at least 15 minutes, or up to 30 minutes for a deeper flavor.
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While the sauce simmers, cook the bacon in a skillet over medium heat until crispy. Drain on a paper towel-lined plate.
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Preheat the oven to 450°F (230°C). Spread the pizza sauce evenly over the pizza dough, leaving a ½-inch border around the edges.
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Sprinkle the shredded cheese evenly over the sauce, then crack the eggs directly onto the pizza, spaced out evenly. Crumble the cooked bacon on top.
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Bake the pizza for 12-15 minutes, or until the crust is golden brown, the cheese is melted, and the eggs are cooked to your liking (firm or runny yolks).
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Remove the pizza from the oven and top with sliced green onions. Slice into 8 pieces and serve.
Nutrition
Notes
This breakfast pizza is the perfect way to start your day with a twist! Feel free to customize the toppings with your favorite ingredients, and don’t forget to pair it with a hot cup of coffee for the ultimate breakfast experience.
