breakfast pizza

Breakfast Pizza

A delicious pizza made with traditional breakfast ingredients: bacon, potatoes, and eggs.


Breakfast Pizza

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I’m pretty sure that I could count on one hand the things that aren’t good on a pizza. Ok. Maybe that’s a bit of an exaggeration (or Nickxaggeration as Betsy would say), but it’s not too far off.

I had some pizza dough left over from my grilled pizza this week so I figured I would use it with a fun pizza idea I’ve been carrying around in my back pocket for a while.

It’s pretty basic: Take all your standard breakfast ingredients. Stick them on a pie. Add cheese and sauce. Consume immediately.

As it turns out, I like my pizza over-easy.

Breakfast Pizza

2 pizzas
Prep Time:
Total Time:
breakfast pizza
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A delicious pizza made with traditional breakfast ingredients: bacon, potatoes, and eggs.


Dough: (From American Pie)
This is enough dough for four pizzas actually, but you can freeze any leftovers.
5 Cups (22 1/2 ounces) all-purpose flour
1 Tablespoon sugar
1 Tablespoon kosher salt
1 Teaspoon instant yeast (or active dry yeast, dissolved)
3 1/2 Tablespoons olive oil
1 3/4 Cups room temperature water
Other Stuff:
1 Cup Tomato Sauce
1 Teaspoon red pepper flakes (sauce)
1 Tablespoon dried oregano (sauce)
Pinch of salt and pepper (sauce)
6-8 ounces bacon
2 Russet potatoes, cubed
6 eggs, 3 per pizza
10 ounces pepper jack cheese (you could use more or less to your tastes)
Handful of spinach, roughly chopped


1) To make dough, combine water, oil, sugar, salt, and yeast in a mixing bowl.  Stir together and let sit for 5 minutes to make sure yeast is active.  It should bubble.

2) Stir in flour until it’s well-incorporated and forms a ball.  Let it rest for 5 minutes.  Then mix either with your hands or with a stand mixer.  If using hands, repeatedly dip one hand in water and work the dough vigorously until it’s smooth, about 8 minutes.  If using a mixer, mix with dough hook until smooth, about 6 minutes.  If at any point, the dough is very sticky, mix in more flour.

3) Cut dough into 4 even pieces, coat with olive oil and add to a large plastic bag.  Let rest for 20-30 minutes.

4) Refrigerate for at least 2 hours, but ideally overnight.

5) Remove from fridge at least an hour before making pizza.

6) Wash and cube (or shred) potatoes.

7) Slice bacon into chunks and cook it over medium heat in a large skillet.  After about 10 minutes or when bacon is just turning crispy, remove bacon.

8) Cook potatoes in bacon grease for 10 minutes until they are cooked through and slightly crispy.

9) Prepare other ingredients: chop spinach, shred cheese, mix sauce.

10) Roll out pizza dough an add it to a peel lightly dusted with flour or cornmeal.  Add a thin layer of sauce.

11) Add ingredients: cheese, potatoes, bacon, spinach leaving small holes for the eggs in the center.

12) Crack eggs onto the pizza being careful not to bust the yolks.

13) Bake pizza for 12-14 minutes in a preheated 500 degree oven on a pizza stone.

14) Remove and let cool for a minute before slicing and serving.

The Dough

I’m not going to go into detail on the dough in this post because I just used leftover dough from my grilled pizza dough. It’s a pretty standard pizza dough though, but you could use any pizza dough for this guy really.

Besides some dough, you’ll need some breakfast ingredients!


I knew that I wanted to pre-cook the potatoes and bacon a bit because they won’t have time to get really crispy on the pizza.

I just roughly cubed up my potatoes to make for easy cooking. Nothing special. In hindsight, I realized that it might have been fun to shred them and do a kind of hash brown pizza thing.

Makin’ hash…

I also roughly chopped up the bacon and cooked it in a large skillet for about 10 minutes over medium heat until it was just turning crispy. Then I removed all the bacon and cooked the potatoes in the same pan using the bacon grease.

Here’s all my ingredients ready to go!

Ingredients prepped
All set for some pizza!

Making and Baking

I did my traditional oven cooking for this pizza which meant heating up my oven and pizza stone to 500 degrees. I let it preheat with the stone in for about 30 minutes normally to make sure it’s good and hot.

Then I rolled out my dough, put it on my pizza peel dusted with cornmeal, and added a thin layer of sauce.

pizza sauced
Gettin’ sauced!

Next, all the toppings: cheese, bacon, potatoes, and spinach.

Notice that I kind of made three little holes using the toppings. I bet you can guess what’s going in these guys.

Notice the holes…

I was worried that if I didn’t leave little spaces for my eggs, they would overflow and run all over the place which I think is right.

As is though, they kind of just nestled right into the holes perfectly.

If you want runny eggs on your pizza (good idea), then try not to break them. If you break a yolk, it’ll cook completely in the oven.

I know this because I broke one of mine!

Try not to break them…

When you’re sliding this guy into the oven, be gentle. The eggs will want to slide right off the pizza which would be very bad. I found that it helped to use a spatula in my free hand to kind of lift the pizza a bit as a slid it off the peel. If you’re careful you should be able to get it safely on the hot pizza stone with minimal issues.

Bake it at 500 degrees for 12-14 minutes. The eggs will take the most time to cook. They should be set, but still runny in the center.

Then pull it out and let it sit for a minute before slicing and serving!

pizza baked

Here’s the thing about this pizza: It’s delicious. But it doesn’t keep for anything. It’s basically awesome right when it comes out of the oven and an hour later it’s not so hot.

It doesn’t store well and doesn’t microwave or reheat well. So it breaks a lot of the normal pizza benefits in that respect. But as long as you have a few people to help you eat on it, it’s a fantastic breakfast dish!

13 Responses to “Breakfast Pizza” Leave a comment

  1. I don't know how else to say it, except that I need this pizza in my life. Immediately. Or in exactly 22 days when my veg challenge is over, but you get the idea. Love the addition of the spinach, different than other breakfast pizzas I've seen.
    My recent post Black Bean Veggie Burgers

  2. An easier way to make sure the egg doesn't move is to put holes in your pizza dough. I usually take a cup and cut out circles in the dough with it while the dough is spread out on the pizza stone, and then add the extra dough to the edges of the pizza. I prebake my crust for about 8-10 minutes and then crack the eggs in and put the rest of the toppings on. Then you don't have to cook it for too long since the dough will be partially baked and the eggs have a better chance of staying gooey.

  3. Another way not to move things around so much is to treat the dough you cook inside on the stone the same way that you did on the grill. Put it in the oven and precook it for about 5 minutes, take it out, and flip it over. Then top it and put it back in to cook through. I do that all the time and love the way the crust crisps up.

  4. That looks so good! Now I'm wishing I had a pizza stone. There isn't enough space to store all the kitchen gadgets I've got my eye on. How can one go wrong with a breakfast pizza covered in potatoes, bacon and runny eggs? Great job.

  5. Ooooooooooh, this looks SO SO good! I love breakfast pizza, and this one sounds really terrific. Yum! Definitely will have to give this one a try!

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