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.
My crust was still wet after the 15 minutes and then 15 again after putting toppings on. Tasted good but it wasn’t like a nice crust more like a gummy crust, any ideas as to why? I used a very hot cast iron skillet in the oven. I spread the crust fairly thin but….would love to try again but with a possible solution? Thanks
I’ve not had this issue. Next time I would try making it very smooth and making sure your sourdough starter is at a 100% hydration level.
How much starter do you use? Does not say in recipe?
I use enough to coat my cast iron. Maybe 1 cup – 1 1/2 cups.
OMG! This looks delicious! I am going to try this weekend! I just discovered your site and recipes. I want to try all of your recipes…I’m always looking for ways to use my sourdough discard. I can’t wait to taste them! We might have this for dinner tonight! 🙂
I have made this pizza for breakfast quite a few times now, and it is sooo delicious! Thank you so much!
Glad you enjoy it!
Can this be made in an enameled Dutch oven, uncovered?
As long as your brand of dutch oven can handle the high heat, I would think it would work.
I’m confused as to how exactly you make the crust.
How much starter? No additional flour? How much oil? Etc, etc.
No additional flour. You just spread the discard out until you have a nice thin layer in the size you want. I can’t give you an exact amount, because it is really up to you. There is a video included in the discard pizza crust blog that may help you here: https://www.farmhouseonboone.com/sourdough-pizza-dough
You can also make my other version with added ingredients and measurements if you prefer: https://www.farmhouseonboone.com/sourdough-pizza-dough
Your pizza crust recipe says to use discard, but this one says to use active starter. Just wondering why the difference? Does the active starter make a thicker/puffier crust? I’m doing a hybrid as I already started my oven and was planning on discard, so I just fed it and I’ll wait about an hour…I know it won’t be “active”, but I’m willing to experiment! Thanks for your recipes…love your content!
You can use my discard pizza crust recipe for this instead! Either will work.
I need help, I’m obviously doing someth8ng wrong. I tried this breakfast pizza couple of times now, always on pizza stone. It never comes off easily, it is always horribly stuck to the stone, so much so that I scrape it off. What am I doing wrong? I follow baking directions exactly, my sourdough is good, there must be something that makes it stick to the pizza stone.
Maybe try adding a little bit more oil to your pizza stone first?
What about lining pan or stone with parchment? It works great for sour dough bread.
Can the be made with scrambled eggs??
Of course!
I’m a little bit obsessed with this recipe! I make a mini pizza in my 8 inch cast iron and use 6 quail eggs, tomato, mozzarella, plus some arugula on the side. Sooo good!
That sounds amazing!
Sounds so cute withc quail eggs.
This recipe has become a discard favorite of mine! Since I usually have enough discard to make more than one small pizza, I do a handful of small personal size (or one large and cut it up) – through step 7 (pre-bake before toppings). I then put those in the fridge to make ‘fresh’ pizzas later in the week- completing steps 8-12, usually in my toaster oven, when I want to eat one. So delicious!
So smart! I love that! Glad you enjoy the recipe.