This Wholesome Breakfast Pizza combines the comfort of a hearty morning meal with the ease of a no-knead dough. The crust, fermented overnight for 12 hours, bakes into a golden, crispy base with a soft, airy interior.
Topped with creamy eggs, savory bacon, and melted cheese, every bite offers a delightful mix of textures and flavors. Perfect for lazy weekends or brunch gatherings, it’s a dish that feels indulgent yet wholesome.
With just 30 minutes of prep and 12 minutes in the oven, this recipe is surprisingly simple for such a show-stopping result.
The tangy dough, fluffy eggs, and smoky bacon create a symphony of tastes that will leave everyone reaching for seconds. Whether you’re feeding a crowd or treating yourself, this breakfast pizza is a delicious way to start the day.
Wholesome Breakfast Pizza Ingredients
- ½ recipe No-Knead Pizza Dough (prepared in advance, fermented for 12 hours)
- Semolina or flour (for dusting the parchment paper)
- 1 cup (3 oz/85 g) mozzarella, shredded (substitute with cheddar or a dairy-free alternative if preferred)
- 10 slices smoked bacon, cooked and roughly chopped (turkey bacon or vegetarian bacon works too)
- 4 green onions, sliced (scallions or chives are great alternatives)
- 6 large eggs, at room temperature (for even cooking)
- Freshly cracked black pepper (to taste)
Step-by-Step Instructions
- Preheat the oven to 450°F (230°C). Place a pizza stone or an upside-down baking sheet in the oven to heat up.
- Divide the dough into 2 equal portions. Roll each half into a ball and let them rest under a clean tea towel for 30 minutes.
- Roll out the dough: Working with one piece at a time, roll or stretch the dough on a lightly floured surface until it forms a 12-inch (34 cm) circle.
- Prepare the parchment: Dust a large square of parchment paper with semolina or flour, then place the dough on top.
- Add toppings: Sprinkle half of the mozzarella, bacon, and green onions evenly over each pizza.
- Bake the pizza: Slide the parchment with the pizza onto the preheated stone or baking sheet. Bake for 6-8 minutes, until the crust begins to set and the cheese melts.
- Add the eggs: Crack 3 eggs onto each pizza. Continue baking until the crust is golden brown, the cheese is bubbling, and the egg whites are set, about 6 more minutes.
- Finish and serve: Crack black pepper over the pizzas and serve immediately. For leftovers, store in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (180°C) oven for 10 minutes.
Creative Topping Ideas for Your Breakfast Pizza
While bacon, mozzarella, and green onions are a classic combo, feel free to get creative! Try adding sautéed spinach or roasted cherry tomatoes for a veggie boost.
For a spicy kick, sprinkle on some crushed red pepper flakes or drizzle with hot honey. If you’re feeling adventurous, swap the mozzarella for goat cheese or cheddar for a different flavor profile.
Perfect Pairings: What to Serve with Breakfast Pizza
This breakfast pizza is hearty on its own, but it pairs beautifully with a fresh fruit salad or a simple mixed greens salad with a light vinaigrette. For a brunch spread, add a side of roasted potatoes or avocado slices. Don’t forget a cup of freshly brewed coffee or orange juice to complete the meal!
Storage and Reheating Tips for Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the pizza on a baking sheet and warm it in a 350°F (180°C) oven for about 10 minutes. Avoid microwaving, as it can make the crust soggy. For best results, reheat until the cheese is bubbly and the crust is crisp.
Time-Saving Tips for Busy Mornings
To save time, prepare the No-Knead Pizza Dough the night before and let it ferment in the fridge overnight. You can also cook the bacon and slice the green onions ahead of time. When you’re ready to bake, simply assemble and pop it in the oven. This recipe is perfect for a quick yet impressive breakfast or brunch!
Equipment Guidance for the Best Results
Using a pizza stone or an upside-down baking sheet helps achieve a crispy crust. If you don’t have either, a regular baking sheet will work, but preheat it in the oven for best results.
Dusting the parchment paper with semolina or flour prevents sticking and adds a nice texture to the crust. A rolling pin or your hands can be used to stretch the dough—just go slow to avoid tearing.
Wholesome Breakfast Pizza Recipe (No-Knead)
Ingredients
- ½ recipe No-Knead Pizza Dough
- Semolina for dusting
- 1 cup mozzarella, shredded 3 oz/85 g
- 10 slices smoked bacon, cooked and roughly chopped
- 4 green onions, slices
- 6 large eggs, at room temperature
- freshly cracked black pepper
Instructions
- Preheat the oven to 450°F (230°C). Place a pizza stone or upside-down baking sheet in the oven.
- Divide the dough into 2 equal portions, roll each half into a ball and let rest under a clean tea towel for 30 minutes.
- Working with one piece of dough at a time, roll or stretch out on a lightly floured surface until you have a 12-inch (34 cm) circle.
- Dust a large square of parchment paper with semolina or flour, then place the dough on top.
- Sprinkle half of the mozzarella, bacon and onions on each pizza.
- Slide the parchment on top of the preheated stone in the oven.
- Bake each pizza for 6-8 minutes, until the crust is beginning to set and the cheese has melted.
- Crack 3 eggs onto the pizza and continue to bake until the crust is brown, the cheese is bubbling and the whites of the eggs are set, about 6 more minutes.
- Crack over some black pepper and serve pizzas immediately as they are best hot from the oven. If you have leftovers you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in a 350° (180°C) oven for 10 minutes.