I have a confession. For years, I turned my nose up at the idea of breakfast pizza. Eggs on pizza? It felt like a gimmick. Then, one bleary-eyed Sunday morning, faced with leftover pizza dough and a desperate need for coffee and carbs, I gave it a shot. Oh, the hubris. I was so, so wrong. This isn’t just pizza for breakfast. It’s a creamy, savory, cheesy masterpiece that happens to be the most glorious vehicle for a runny egg yolk you will ever encounter.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 15 mins | 15 mins | 30 mins | 4 people | Medium |
Why You’ll Love This Recipe
- It’s shockingly impressive but secretly simple. The kind of thing you make when you have house guests and want to look like a culinary wizard.
- That moment you slice into it and the egg yolk runs everywhere? Pure breakfast theater.
- It uses a simple hack for the sauce so you don’t have to make a bechamel.
Grab These
- 1 lb pizza dough, store-bought or homemade (let it come to room temp!)
- All-purpose flour, for dusting
- 2 tbsp olive oil, divided
- ½ cup whole milk ricotta cheese
- ¼ cup grated Parmesan cheese, plus more for serving
- 1 clove garlic, minced
- Salt and freshly cracked black pepper
- 1 cup shredded mozzarella cheese
- 4-5 slices of cooked bacon or breakfast sausage, crumbled (optional, but highly recommended)
- 2-3 large eggs
- Fresh chopped chives or parsley, for garnish
Let’s Make It
First, preheat your oven to a screaming hot 475°F (245°C). If you have a pizza stone, get it in there now. If not, a inverted baking sheet is fine.
On a lightly floured surface, stretch or roll your dough into a rough 12-inch circle. Don’t stress about perfection. Rustic is good! Transfer it to a piece of parchment paper. This is my secret for easy transfer. Drizzle the dough with about 1 tbsp of the olive oil and use your hands or a brush to spread it all over the surface.
Now, for the “sauce.” In a small bowl, mix the ricotta, Parmesan, minced garlic, a big pinch of salt, and a generous amount of black pepper. Spread this mixture evenly over the pizza dough, leaving a small border for the crust. Sprinkle the shredded mozzarella over the top, followed by your cooked bacon or sausage.
Here comes the fun part. Carefully slide the pizza (on the parchment) onto your preheated stone or baking sheet. Bake for 8-10 minutes, until the crust is starting to puff and get golden.
Now, take the pizza out of the oven (be careful!). Quickly create 2-3 little “wells” in the cheese layer with the back of a spoon. Crack an egg directly into each well. Drizzle the eggs with the remaining 1 tbsp of olive oil and sprinkle with a little more salt and pepper.
Slide the pizza back into the oven and bake for another 5-8 minutes. You’re looking for set egg whites, wobbly yolks, and a beautifully golden-brown crust. Keep a close eye on it!
Nutritional Facts (Per Serving – ¼ of pizza)
| Nutrient | Amount |
|---|---|
| Calories | ~ 480 kcal |
| Protein | 28g |
| Carbohydrates | 58g |
| Fat | 15g |
| Fiber | 2g |
| Sugar | 3g |
| Note: Values are estimates and will vary with toppings. |
Variations & Add-Ins
- Veggie Lover’s: Before baking, scatter over some thinly sliced red onion, mushrooms, or bell peppers.
- Everything Bagel: Brush the crust with olive oil and sprinkle with everything bagel seasoning before baking. Life-changing.
- Green Goddess: After baking, top with fresh arugula tossed in a squeeze of lemon juice.
Serving Ideas
- This is a full meal. All it needs is a hot cup of coffee and maybe a side of fresh fruit to cut through the richness.
- It’s also fantastic at room temperature, making it a great option for a brunch buffet.
Storage & Reheating
Best eaten fresh. Leftovers can be stored in the fridge for a day and reheated in a 350°F oven for 10 minutes to re-crisp the crust. The eggs will be fully set.
My Two Cents
Let your dough come to room temperature! Trying to stretch cold dough is a fight you will not win. It’ll just snap back. A 30-60 minute rest on the counter makes it pliable and easy to work with.
You Asked, I’m Answering
- Can I make this without a pizza stone? Absolutely! A regular old baking sheet works just fine. Preheat it in the oven for best results.
- My eggs always overcook! You’re par-baking the pizza for a reason! That first bake without the eggs ensures the crust cooks through before the delicate eggs go in.