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.
This is soooooo yummy! This recipe is one of our family’s favorites. I look forward to more 100% sourdough starter recipes. Thank you!
So glad to hear it! Thanks for sharing!
How do i know how much to feed my started after i use it for the crust? Or do i not feed it until i want to use it again?
You want to feed it as least as much as you have left in your jar. Typically I feed mine 1 cup before sticking it back in the fridge.
I made this a few days ago, and it was so delicious! I had a difficult time spreading the sourdough around my castiron skillet, as it cooked so fast, and I wasn’t able to get the dough higher around the edges, so the eggs slid over and off of the edges. It was still so delicious! I will ry to perfect the spreading of the dougn each time that I make it. I will also have to work on the egss. Your sourdough recipes are the best! Thank you!
Glad you still enjoyed this even if it didn’t work out perfect.
Enjoyed using my sourdough starter to make a Christmas Breakfast Pizza in my cast iron skillet this morning. Added asparagus and basil since I had them. Next time will add roasted red peppers to make it more Christmasy. Also, will sprinkle cornmeal in the cast iron before putting in the sourdough to prevent sticking – just like I do for my sourdough bread. Cooked it the second time 14 minutes as I like my eggs well set. Only used 3 eggs due to my pan size and the fact that the crust edges were too low.
That sounds delicious! Great tip with the corn meal. I’ll have to try that next time.
I’ve made this recipe probably a dozen times and it’s the best!! We always have pizza Friday and it’s a favorite. I don’t change anything and it comes out great. It does take some practice to get the consistency of the sourdough starter right. Also any tips on how to get it not to stick to the pizza stone? Mine tends to stick.
How wonderful! I usually just drizzle some oil on the pizza stone before adding the sourdough starter.
Sadly, I’m guessing it is an over site that down in the instructions it doesn’t say to oil your skillet first? I missed that and had a mess on my hands. I’ve never made a pizza without oiling the pan. I was so concentrating on doing this sourdough rightly and following the step by step instructions but it didn’t dawn on me to oil my skillet. Lesson learned.
I so enjoy your YouTube and am beginning my sourdough journey. This was one of my mess ups for sure. Will keep trying other recipes though.
Thanks for your guidance.
Oh no I’m sorry. I’ll make sure to add that in.
I made this for breakfast this morning. It was very yummy!! Thank you for taking me to use my sourdough
How much fed sourdough starter does this recipe call for? I don’t see the amount, but I’m sure I’m missing it somewhere. Thanks!
Hi, new to sourdough here. I have maintained my starter for over a year now but had only made pancakes. Yesterday I tried your bread recipe and made 2 of the best loaves of bread I have ever eaten!! Tonight I am making this breakfast pizza! I don’t know why I was so intimidated before!! Thanks for your help.
I made this today for veterans day in honor of my hubby and he absolutely loved it. Thank you for all your yummy recipes we have been enjoying a lot of them.
This was delicious! My husband loved it! So I will definitely be making this again! Thank-you for all the recipes and everything else you show us on your you tube channel. I could watch for hours!
Amazing! I was skeptical but pleasantly surprised! Whole family loved it!