Bacon Breakfast Pizza
This bacon breakfast pizza is perfect for any meal of the day! It’s so flavorful and delicious, and easy to make too!
I mentioned a few weeks ago that we’ve been trying to get back into the swing of weekly pizza nights lately, and this bacon breakfast pizza is one of our favorites! I’ve made it nearly every week for the last month, and we never get tired of it. Even my picky kids love it! It has all the flavors of our favorite breakfast foods, but in pizza form. It just doesn’t get better than that!
I’m not a fan of super runny eggs, so I like to cook the pizza until the whites are completely set and the yolks are soft but not runny. I try to be really careful not to break the yolks when I crack the eggs onto the pizza, but if you do happen to break one (as I did when I took these pictures) it’s not a huge deal. The pizza will still be delicious! If you’re very opposed to the idea of soft yolks on your eggs, you could scramble the eggs instead, and cook the pizza until the eggs are completely set. The recipe is pretty versatile and easy to tailor to your own tastes. We’ve tried it with both cheddar cheese and mozzarella cheese, and it’s delicious both ways. I’m excited to try it with sausage or ham instead of the bacon, too!
Bacon Breakfast PizzaPrint Recipe
- 1 ball of pizza dough
- 1/2 teaspoon corn meal
- 2 teaspoons olive oil
- 2 cups shredded mozzarella cheese
- 4 slices bacon cooked and crumbled
- 4 large eggs
- salt and pepper to taste
- fresh parsley for garnish
- Preheat the oven to 500 with a pizza stone or overturned cookie sheet inside. Sprinkle a piece of parchment paper or a pizza peel with corn meal. Spread the pizza dough into a 12 inch circle, using your fingers to make an indented border around the outside edge. Brush the pizza dough generously with the olive oil. Sprinkle the cheese and Oscar Mayer Bacon on top of the pizza dough, leaving four open spaces for the eggs. Crack an egg into each space, and sprinkle with salt and pepper. Carefully transfer the pizza to the pizza stone or overturned cookie sheet using a pizza peel or large cutting board. Bake 9-10 minutes, or until the egg whites are set and the crust is golden brown. Remove the pizza from the oven, and sprinkle with fresh parsley. Serve hot.