The easiest breakfast pizza is made with homemade sourdough crust, melted cheese, crispy bacon, veggies, and perfectly cooked eggs, baked to perfection. Your mornings just got really delicious.
Here at our house we have a few staples for breakfast that we like to go through regularly. Kefir smoothies, sourdough pancakes, and homemade yogurt with crunchy sourdough granola are a few of our favorites. This breakfast pizza is also one we love to make on the regular because it’s easy to whip together in the morning, but it’s also fun enough to make for special weekend breakfasts!
It starts with a delicious homemade pizza dough and is topped with fresh eggs, melty cheese, tomatoes, green onions and crispy flavorful bacon. However, the topping options are endless! Top your pizza with breakfast sausage instead of bacon, and add a variety of different veggies such as bell peppers, onions, and mushrooms. It’s hard to go wrong here.
While pizza may not be something you think about when listing your favorite breakfast foods, this hearty meal is about to make its way into your breakfast rotation for good. Your whole family is going to love it!
Why You’ll Love This Recipe
Easy – This easy homemade breakfast pizza is so simple to make with just a handful of ingredients, and turns out so delicious. It is such a simple recipe and is also a family favorite!
Twist on a classic breakfast – Breakfast is one of those meals where it is easy to get stuck in a rut. This is a great option to shake things up a little bit and make breakfast more exciting.
Versatile – This meal is so versatile and easy to customize to your preferences. Switch up the toppings to suit what you like.
Ingredients
Pizza dough – You can use any pizza dough you like, whether homemade or from the grocery store. I prefer to use my sourdough pizza dough recipe.
Shredded cheese – Use your favorite kind. We like cheddar or mozzarella. I prefer to grate my own cheese. It is cheaper and healthier and you avoid all the extra ingredients that are added to keep pre-shredded cheese from clumping.
Bacon – Make sure to pre cook your bacon before adding it to your pizza. This ensures it cooks all the way through and gives you the best crispy result.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Breakfast Pizza
Step 1: Prepare pizza dough according to instructions. I used a 1/2 recipe of my sourdough pizza dough.
Step 2: Preheat oven to 425 degrees Fahrenheit. Roll and stretch the dough using a rolling pin. I like to create a bit of a ridge around the outside for hand stretched thickness.
Step 3: Slice tomatoes really thin and place them on the crust. Drizzle the pizza with olive oil all over, including the edges, and sprinkle with salt. Bake for 15 minutes.
Step 4: Top with freshly shredded cheese, cooked chopped bacon and green onions. Add eggs (raw cracked on top). Sprinkle with salt and freshly cracked black pepper to taste.
Step 5: Bake on a pizza stone, cast iron skillet or pizza pan for 10 minutes until eggs set.
Tips
- When you bake this with eggs on top and look in the oven, it will look like they are not cooked – even when they are. Poke them to see if they are cooked all the way through, or if they are still a little runny (which is how I like them).
- I included the pizza toppings we used for this recipe, but if you love peppers, add some diced peppers. Make it your own.
- You can double or triple this recipe to make more than one pizza.
Recipe FAQs
Yes! Use your favorite gluten-free pizza crust recipe, follow the instructions on the recipe for pre-baking, and then add the breakfast pizza ingredients.
For this recipe, I used a blend of mozzarella and sharp cheddar. I love the sharpness the cheddar adds, while the classic mozzarella gives it that yummy gooeyness.
Yes! Cooking it first gives it a delicious crispiness that bacon is known for. Also, it wouldn’t be cooked all the way through if you just added it raw to the pizza.
Trust me on this, it is worth the extra step to cook it up before adding it to the pizza.
In this breakfast pizza recipe, the eggs are cracked on top of the pizza and cooked thoroughly in the oven.
This pizza is best fresh, but you can store leftover pizza in an airtight container in the fridge for 2-3 days.
More Breakfast Recipes from the Farmhouse
- Sourdough Breakfast Sandwich
- Sourdough Pumpkin Cobbler Recipe
- Sourdough Donuts With Vanilla Glaze
- Perfect Instant Pot Hard Boiled Eggs
- Sourdough French Toast Casserole with Apple, Cinnamon, and Raisin
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
The Best Easy Breakfast Pizza Recipe
Ingredients
- 1 large prepared pizza dough, I used 1/2 recipe of sourdough pizza dough
- Olive Oil
- 2 tomatoes
- 1 teaspoon salt
- 12 ounces shredded cheese , I like Mozzarella and cheddar cheese
- 2 green onions
- 1/4 cup cooked chopped bacon
- 8 eggs
- black pepper, to taste
Instructions
- Prepare pizza dough according to instructions. I used a 1/2 recipe of my sourdough pizza dough.
- Preheat oven to 425 degrees. Roll and stretch the dough using a rolling pin. I like to create a bit of a ridge around the outside for hand stretched thickness.
- Slice tomatoes really thin and place them on the crust. Drizzle the pizza with olive oil all over, including the edges, and sprinkle with salt. Slice tomatoes really thin and place them on the crust. Drizzle the pizza with olive oil all over, including the edges, and sprinkle with salt. Bake for 15 minutes.
- Top with freshly shredded cheese, cooked chopped bacon and green onions.
- Add eggs (raw cracked on top). Add salt and freshly cracked black pepper to taste (optional).
- Bake on a pizza stone, cast iron skillet or pizza pan for 10 minutes until eggs set.
Notes
- Make the pizza dough a day or so in advance to make this breakfast pizza quick to pull together.
- I prefer to grate my own cheese. It is cheaper and healthier and you avoid all the extra ingredients that are added to keep pre-shredded cheese from clumping.
- Make sure to pre cook your bacon before adding it to your pizza. This ensures it cooks all the way through and gives you the best crispy result.
- When you bake this with eggs on top and look in the oven, it will look like they are not cooked – even when they are. Poke them to see if they are cooked all the way through, or if they are still a little runny (which is how I like them).
- I included the pizza toppings we used for this recipe, but if you love peppers, add some diced peppers. Make it your own.
- You can double or triple this recipe to make more than one pizza.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Lisa! I used the make the original breakfast Sourdough discard pizza recipe once I found it on your page for my family all the time! It was wonderful! Now I can’t find it, only this recipe. Did this recipe replace it? Is there a reason that one was removed?
It uses this discard pizza recipe here!
My favorite recipe is the one I haven’t made. 😉 This one was no exception. It was surprisingly good! I am super excited to have an easy pizza recipe. I LOVE breakfast any time of the day. Make it a pizza version and it is the bomb.
I have made many of your recipes on your site and every single one has worked so well. Thank you for sharing!
Can I freeze this dough? If so, do I let it rise and then freeze or freeze before rise? Thanks so much! Your recipes have been an absolute delight❤️
Yes, you can freeze it. I like to let it thaw before baking.
Think an enameled cast iron braiser would work?
Yes, that should work!
Can I use discard for this? Will I need yeast? Thanks!!
You can use this recipe for the sourdough pizza crust.
I’m having a hard time trying to use the website, as ads keep popping up EVERYWHERE. I can barely get through the information in an interrupted manner. I want to continue with your instructions and recipes, but am giving up and will have to find a cookbook, I think.
I’m sorry you’re having troubles. There is a button that you can hit that says jump to recipe! That helps.
Our little family of three loves to enjoy a special breakfast on Saturday mornings and this recipe has been a staple for almost a year now! It is delicious and easy to make!
I made this in my 8″ cast iron skillet. My sourdough starter was so stiff, but it turned out great! It made it easier to put a puffy edge on the pizza. I piled so many veggies, I only placed one beautiful egg in the middle. So delicious. I used the broiler for 2 minutes because I was afraid my egg wasn’t cooking. Impatient! Thanks for the delicious recipe. Idk if I’ll ever make a traditional pizza dough!!
I made this in my 18″ cast iron skillet. My sourdough starter was so stiff, but it turned out great! It made it easier to put a puffy edge on the pizza. I piled so many veggies, I only placed one beautiful egg in the middle. So delicious. I used the broiler for 2 minutes because I was afraid my egg wasn’t cooking. Impatient! Thanks for the delicious recipe. Idk if I’ll ever make a traditional pizza dough!!
Hi! I’m new to sourdough and am on day 7 of the fermenting process following your starter recipe. In this one you don’t say how much starter to use. So this is my question, how much starter do I use?
I just pour it into the hot cast iron skillet pan until it forms a crust! It is hard to measure. Around 2 cups I would say.