Breakfast Pizza

Our Breakfast Pizza is a great way to start the day! Crispy pizza crust is topped with a creamy white sauce, slices of potato, shredded cheddar and mozzarella cheeses, bacon, pesto, and sunny side up eggs.

The Best Breakfast Pizza

Several years ago, Jack and I attended a food blogger event where they served us pizza for breakfast. I’ve dreamed about it ever since and it’s the inspiration behind today’s delicious Breakfast Pizza recipe.

This Breakfast Pizza is perfectly balanced in flavor and texture with a crispy crust, a creamy white sauce and melted cheese, slices of potato, crispy bacon, and dollops of basil pesto. Before the pizza is baked in the oven, whole eggs are carefully placed on each portion – and the heat of the oven cooks them to a perfectly-done sunny side up egg.

Our version is just as good as the one I remembered – or maybe even better! I think you’ll love it too.

• The combination of flavors in every bite goes so perfectly together.
• You can easily adapt the pizza toppings to suit your tastes. Swap in crumbled cooked sausage for the bacon, or other melty cheeses.
• You can, of course, enjoy this Breakfast Pizza anytime of the day – it’s great for brunch or dinner.

• Pizza Dough – Store-bought pizza dough is fine for this recipe (or you can make our homemade pizza dough if you have time). You will need a 20 ounce ball.
• Olive Oil – To prepare the pizza pan.
• Bacon – Rendered bacon fat is used to make the white sauce. Cooked bacon is sprinkled on top of the pizza.
• White Sauce – Made with bacon fat, butter, onion, garlic, all-purpose flour, light cream, kosher salt, ground nutmeg, dry mustard, and white pepper.
• Eggs
• Yellow Potato – Just one large potato is enough for this recipe.
• Cheese – We used both shredded cheddar and mozzarella cheeses to top this recipe.
• Pesto – You can buy jarred pesto or make your own.

1. Place pizza stone in the bottom of your oven. Preheat oven to 450 degrees F.
2. Remove dough from the refrigerator and stretch to a rectangular shape. Place into an oiled sheet tray to warm up. (You’ll be able to stretch the dough even more as it warms up.)
3. Cook bacon until crisp. Reserve the rendered bacon fat.
4. Make the white sauce. Set it aside.
5. Slice yellow potatoes into thin slices, then lay out on parchment paper. Partially bake in oven.
6. Stretch dough to the edges of the pan, then pre-bake, placing the pan directly on the hot pizza stone.
7. Assemble ingredients on pre-baked crust: layer white sauce, shredded cheese, then partially cooked sliced potatoes. Make slight indentations in each portion and place cracked whole eggs on top of pizza in those indentations. Top with a small amount of additional cheese and bacon pieces.
8. Bake pizza in the oven on an upper rack until done. Bake pizza until the egg whites are set but the yolks are still runny. See Tips below for additional suggestions.
9. Garnish with dobs of pesto and cut into six pieces. (We found it easiest to slip the whole pizza onto a cutting board to cut instead of trying to cut it in the pan. Cut into 2 by 3 rows for a total of 6 slices.)

• Can I make Breakfast Pizza ahead of time?  The individual components can be cooked and prepped ahead, but this pizza is best served freshly baked.
• How do I store leftovers?  Wrap in plastic wrap or foil and store refrigerated for up to three days.
• How do I reheat leftovers? Reheat in a hot oven for best results. You can microwave the pizza slices, but the crust won’t be as crispy.
• Can I freeze?  Yes, make sure to reheat in a hot oven after thawing.

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