Breakfast Pizza Part 1: Savory Breakfast Pizza

I made a breakfast pizza “buffet” last night for dinner. I use this term “buffet” lightly because really…it was only 2 pizzas (a savory and a sweet) but that is a lot of pizza for two of us! I had spotted the original concept for this recipe on Smitten Kitchen months ago and knew I had to try it…eggs on a pizza, who would have thought? But the idea of mixing two of the best things (breakfast AND pizza) was just too tempting not to play with.

I had to trick Wyatt with this dish. We are a pizza-loving house and he wants to go out for pizza at least once a week. Once a week! I’ve tried to rationalize it by loading the pizzas with mounds of veggies but he finally complained that I put too much on them and now just insists on cheese. Never will you meet a couple that fights so much over pizza toppings! So, of course, you can only imagine the look on his face on Sunday night when he asked what I was making and I replied with pizza dough. Let’s just say it started out as a big grin then quickly turned into a suspicious glare and ended in the question “What are you putting on top of this pizza?”. I told him “breakfast. Mostly eggs”. He must have assumed this was a joke because it was dropped and the look on his mortified face when I cracked three eggs over the pizza dough the next day was absolutely priceless.

Luckily, he was hungry enough to eat whatever I put in front of him and not only did he eat one piece with egg on it, but he ate three! It was just that good! Imagine a delicious pizza crust as the toast and then lathered between the toast and egg is a layer of gooey cheese and spices. How can that be bad?

I also made a delicious blueberry lime pizza but you will have to wait until tomorrow for that recipe!

Savory Breakfast Pizza

Simple pizza dough:

  • 4 cups flour
  • 4 teaspoons salt
  • 1/2 teaspoon active yeast
  • 3 cups + 1 Tablespoon warm water

And for the toppings:

The night before: Whisk together the flour, salt, and yeast. Slowly add in the warm water and mix until just combined. On a lightly floured surface, roll out the mixture and knead until everything is incorporated (this shouldn’t take more than a minute or two). Place the dough in a greased bowl and cover with a rag. Let sit overnight so that the yeast can do its thing and double in size.

Once ready to make the pizza, preheat oven to 425 degrees. Divide the dough in half and either roll out two pizzas or save one of the halves for another night (you can wrap it up and stick it in the fridge for another day). Roll out the pizza dough on a floured surface until it’s the desired thickness you’d like (it will rise a bit in the oven but not much). Set aside to let the dough rise slightly while you prepare the toppings. Also, note that a lot of people claim you should not use a rolling pin to stretch pizza dough because of the air pockets but I have never had problems with the dough not coming out delicious so do whatever you are comfortable with.

In a skillet, heat a tablespoon of olive oil over medium heat. Add in the fakin’ bacon and cook on each side for about 3 minutes or until it becomes crispy. Remove from heat and slice into little chunks.

Spread a tablespoon of olive oil over the top of the pizza dough and then layer on the mozzarella, tomatoes, bacon, and basil. Finally, crack the eggs and place in four different spots on the pizza. Season with salt and pepper.

Cook for 12 to 15 minutes, checking periodically. Depending on how you like your eggs is how long you will want to cook it- it you like the yolk running then take it out much soon than if you like them hard (just make sure the white parts are for sure cooked before removing!).

Serve with a strong bloody Mary or tequila sunrise.



  • Allison
    June 19, 2012

    I often saw (and ate) eggs cooked onto pizza when I lived in Japan. It’s soooo good. (And that wasn’t even the craziest thing about Japanese pizzas– other popular toppings were shrimp, corn, and mayonnaise…)

    Also while I’m here, I really like the re-design of your blog! : )

    • shellywest
      June 20, 2012

      Mayonnaise?! I can’t really picture that one!

      And thanks for noticing the re-design! It was a bit of work but well worth the out come.

      • Allison
        June 20, 2012

        Yep, well Japanese mayonnaise (which I like better; it’s a little lighter, thinner, and more vinegary), but still strange on a pizza.

  • Morlan Carr
    June 19, 2012

    Reblogged this on Jack Sprats Cafe.

  • Crystle
    June 19, 2012

    This looks so delish. Can’t wait to try it.

    P.S. I absolutely adore your blog!

  • makedospend
    June 20, 2012

    WOW! Looks amazing

  • loveonice
    June 20, 2012

    I’m drooling!

  • Tuko Loves the Internet (and the Internet Loves Him) « Vegetarian 'Ventures
    June 20, 2012

    […] everyone is having a great Wednesday and see you tomorrow for part 2 of Breakfast Pizzas! 0.000000 0.000000 Share this:TwitterFacebookStumbleUponTumblrPinterestMoreEmailPrintRedditLike […]

  • baconbiscuit212
    June 20, 2012

    I adore eggs on pizza. Your breakfast pizza looks wonderful!

  • Truth and Cake
    June 20, 2012

    I LOVE eggs on pizza. I’m actually kind of obsessed. I can’t wait to try your version!

  • Natalia at Hot, Cheap & Easy
    June 20, 2012

    Totally gorgeous and so clever and novel!!! Pinning for future reference!

  • Breakfast Pizza Part 2: Blueberry Lime Pizza « Vegetarian 'Ventures
    June 21, 2012

    […] here we are…onto Part 2 of Breakfast Pizza! This one is a sweet pizza with layers of sweet crust, lime flavored cream cheese, and topped with […]

  • tanyamhudson
    June 28, 2012

    One of our favorite local pizzerias has a pie on the menu called “bacon + egg,” which is a thin-crust prosciutto pizza with an egg cracked onto the middle. It’s really good. But four eggs? That would make it heavenly. Thanks for a great post!

  • Summer Vegetable Calzones « Vegetarian 'Ventures
    June 28, 2012

    […] Do you remember those delicious pizzas I made here? Well, I froze the rest of the dough and made calzones out of it yesterday! It was oh so yummy and […]

  • June Wrap Up « Vegetarian 'Ventures
    July 2, 2012

    […] this and have at least turned to making my own pizza so that I know exactly what goes into it. This Savory Breakfast Pizza was part of a two segment post that also included yummy Blueberry Lime […]

  • Pizza Anyone? | Brooklyn Locavore
    August 10, 2012

    […] Breakfast Pizza Part 1: Savory Breakfast Pizza ( Share this:FacebookTwitterPinterestTumblrLinkedInEmailPrintLike this:LikeBe the first to like this. Posted in Recipes | Tagged Brooklyn, Dough, easy weekday meal, food, Pizza, recipe, Tomato sauce […]

  • What Can I Do With Whole Wheat Pizza Dough ? « jovinacooksitalian
    August 14, 2012

    […] Breakfast Pizza Part 1: Savory Breakfast Pizza ( […]

  • Pizza Anyone? « Brooklyn Locavore
    June 9, 2013

    […] Breakfast Pizza Part 1: Savory Breakfast Pizza ( […]

  • Lindsay
    May 30, 2014

    YUM!! Can’t wait to try this recipe. I love your site design and photography!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.