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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.
Why you’ll love Breakfast Pizza
- 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.
Key Ingredients & Substitutions
- 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.
- 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.
Special Tools Needed
- Pizza Stone – Recommended to achieve a crispy bottom. If you don’t have one, you can still make this pizza.
- Two Sauté Pans, one large and one medium
- 2 or 3 Sheet Trays
- Parchment Paper Sheets
- Various Measuring Cups and Spoons
- Cutting Board and Sharp Knife
- Mandoline Slicer – This is the one we have in our own kitchen.
- Medium Bowl
- Wooden Spoon
- Rubber Spatula
- Pizza Wheel or Sharp Knife
- Pastry Brush
How do I make Breakfast Pizza?
- Place pizza stone in the bottom of your oven. Preheat oven to 450 degrees F.
- 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.)
- Cook bacon until crisp. Reserve the rendered bacon fat.
- Make the white sauce. Set it aside.
- Slice yellow potatoes into thin slices, then lay out on parchment paper. Partially bake in oven.
- Stretch dough to the edges of the pan, then pre-bake, placing the pan directly on the hot pizza stone.
- 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.
- 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.
- 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.)
Tips & Tricks
As the bottom gets browned and crisp, some of the cooking time will be on an upper rack. If the bottom is crisp but the upper pizza needs more time, feel free to place a second sheet tray under the first to stop the bottom from browning.
Frequently Asked Questions
- 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.
Click here for more delicious Breakfast Recipes!
1 tablespoon extra-virgin olive oil
20-ounces of pizza dough
1/2 pound bacon cut into bite sized pieces (lardons)
2 tablespoons butter
1 cup yellow onion, diced
1 small garlic clove, minced
2 tablespoons all-purpose flour
1 1/2 cups light cream, heated to hot (if you can’t find light cream, mix heavy cream and whole milk)
1/2 teaspoon kosher salt
Few grinds fresh nutmeg
1/2 teaspoon white pepper
1/4 teaspoon dry mustard
1 large yellow potato, peel left on
2 cups sharp white cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
6 whole eggs
Pesto, for garnish (make your own or buy jarred pesto)
- Place a pizza stone in the bottom of your oven and preheat the oven to 450 degrees F for an hour before cooking.
- Place olive oil on the sheet tray and brush bottom and sides.
- Remove pizza dough from refrigeration and stretch into a rectangle shape. Place on oiled pan and cover with plastic and let sit out to warm and become pliable while you prepare the other ingredients. Every five minutes or so, press it and stretch it until it reaches all four sides and stays stretched.
- In a large skillet over medium heat, cook bacon lardons to almost cooked through but not crisp. Set bacon aside and reserve the fat.
- Place one tablespoon of the bacon fat back into the pan along with the butter over medium high heat and add the onion and garlic and cook for three minutes.
- Reduce to medium heat and add the flour and cook for two minutes. Add the hot cream a third at a time, whisking as you add.
- Season with salt, nutmeg, pepper, and mustard. Set this aside.
- Slice the potato on the thinnest setting on a mandolin.
- Lay out a sheet tray with parchment and spray with kitchen pan spray, then lay a single layer of potato slices and spray the tops. All slices will not fit on one pan. Either bake two pans at once or one at a time. Bake for ten minutes. Set these aside.
- Shred both cheese types and toss together.
- Once the pizza dough stays stretched to all four corners, place the pan with the dough on the pizza stone and pre-bake for eight minutes then remove.
- Reheat the white sauce and spread on the prebaked crust, leaving an edge crust all the way around.
- Top the sauce with two cups of the shredded cheese (Save a half cup). Then layer a single layer of potatoes across the entire pizza, overlapping to make them all fit. Place the slices cooked side facing down.
- Make six indentations with the back of a spoon and crack open six eggs into the indentations. Sprinkle on the remaining half cup of cheese along with the partially cooked bacon.
- Bake on an upper rack until the egg whites are set and the yolks are still runny, about 8-10 minutes more. Broil for a minute if needed to melt the cheese on top.
- Top with dollops of pesto and cut 2X3 into six pieces making sure there is an egg on each piece. (We found it easier to slide the pizza out onto a cutting board to cut instead of in the pan.)
- Serve hot with additional pesto on the side.
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