Breakfast & Brunch
This bacon and egg breakfast pizza delivers crispy crust perfection and savory yolk magic in just 20 minutes. The secret lies in a quick homemade dough that bakes up golden and crispy while supporting all the rich toppings—crispy bacon, runny yolks, and melted cheese.
I developed this recipe after years of weekend brunch cravings, and it never fails to impress even the pickiest eaters.
The beauty of this recipe is its simplicity: you can use store-bought dough for a 15-minute version or make your own for that authentic wood-fired crust.
The toppings assembly is where the magic happens—crispy bacon laid in a perfect lattice pattern, dollops of creamy ricotta, and fresh herbs that add brightness. The key is baking at high heat to get that crispy crust while keeping the eggs perfectly runny.
What you'll end up with is a restaurant-quality breakfast pizza that's crispy at the edges, tender in the middle, and topped with golden-brown bacon and bright yellow yolks that cut through the richness.
The aroma alone will have everyone gathering around your kitchen, and the first bite delivers that perfect balance of salty, creamy, and savory flavors.
Perfect for weekend brunches, lazy mornings, or feeding a crowd, this pizza comes together faster than you can say "breakfast for dinner." The best part? Leftovers reheat beautifully—just a quick warm in the oven to restore that crispy texture. Let's get started!
Ingredients for bacon and egg breakfast pizza
Crispy crust, runny yolks, and salty bacon—this breakfast pizza is pure magic in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | For homemade crispy crust |
| Instant Yeast 🍞 | ½ tsp | Active dry works too |
| Granulated Sugar 🍚 | 1 tbsp | Feeds the yeast |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Olive Oil 🫒 | ½ cup | Extra-virgin preferred |
| Warm Water 💧 | 1 cup | 105-110°F ideal |
| Thick-Cut Bacon 🥓 | 8 oz | Crispy when cooked |
| Large Eggs 🥚 | 4 whole | Room temperature preferred |
| Whole Milk Ricotta 🧀 | ½ cup | Full-fat for creaminess |
| Shredded Mozzarella Cheese 🧀 | 1 ½ cups | Part-skim or whole milk |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped for freshness |
| Garlic Cloves 🧄 | 2 cloves | Minced for flavor |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
The dough is where the magic starts. King Arthur Flour or your grocery store's all-purpose will work, but bread flour gives extra chew. For the yeast, Bob's Red Mill instant yeast is my go-to—it dissolves fast. Warm the water to 105-110°F (like baby bath water) to activate the yeast properly. Pro tip: Let the dough rest 30 minutes after mixing for maximum crispiness. The bacon? Thick-cut from Costco crisps up perfectly—avoid thin slices, they burn too fast.
No ricotta? Cottage cheese blended smooth works in a pinch, though it's not quite the same. Fresh basil is ideal, but dried oregano at half the amount gets you close. Eggs at room temperature crack cleaner—pop them in warm water for 5 minutes if they're straight from the fridge. Want extra richness? Add a splash of heavy cream to the ricotta. And yes, you can use pre-shredded cheese, but freshly shredded melts better. The garlic? Roast it first for mellow sweetness if you're feeling fancy.
Dough keeps 2 days wrapped in the fridge or 3 months frozen. Bacon stays crispy for 3 days in the fridge if stored in a single layer. Fresh basil? Wrap in damp paper towels and store in a bag—it'll last 5 days. This pizza reheats beautifully: 5 minutes at 375°F restores that crispy crust. Double the dough and freeze half for lazy mornings—just bake straight from frozen with 5 extra minutes.
Why You'll Love This Recipe
- No Yeast Fuss: I swear by this dough—just flour, yeast, sugar, and olive oil tossed together, then left to rise while I make coffee. No kneading, no waiting hours, just 10 minutes of hands-off magic that actually works.
- Crispy-Creamy Magic: That first bite? Crunchy crust with a chewy center, topped with salty bacon and runny eggs. Honestly, it’s the kind of combination that makes you pause mid-mouth to appreciate how good simple things can be.
- Breakfast Reinvented: Weekday mornings? Check. Brunch with friends? Even better. The dough’s neutral flavor lets you load it up with whatever’s in your fridge—bacon, eggs, cheese, even leftover veggies—without overpowering the base.
- Leftover Goldmine: Make a big batch, bake it, and store it in the fridge for days. Reheat slices in the oven until crispy again, and suddenly you’ve got a 5-minute breakfast that still tastes like you slaved over it. (Between us, my kids don’t even know it’s "leftovers.")
Step-by-step instructions for bacon and egg breakfast pizza
Here's how to make this crispy, savory breakfast pizza that's ready in under 30 minutes.
Make the Crispy Pizza Crust
In a large bowl, whisk together the 2.5 cups all-purpose flour, 0.5 tsp instant yeast, 1 tbsp granulated sugar, and 1 tsp salt. Add the 0.5 cup olive oil and mix until combined. Gradually pour in the 1 cup warm water while stirring until a shaggy dough forms.
Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic. This dough doesn't need to rise—it's designed for quick cooking. Roll it out on a floured surface to about 1/8-inch thickness and transfer to a greased pizza pan or baking sheet. The crust should be slightly larger than your pan to help it crisp up nicely.
Cook the Bacon and Prep Toppings
While the crust preheats, cook the 8 oz thick-cut bacon in a skillet over medium heat for 10-12 minutes, flipping occasionally, until crispy. Drain on paper towels and crumble into bite-sized pieces. This step is crucial—crispy bacon makes all the difference in flavor and texture.
In a small bowl, mix the 0.5 cup whole milk ricotta with 0.5 tsp ground black pepper. Finely chop the 0.25 cup fresh basil leaves and mince the 2 cloves garlic. Set these aside for the topping. Preheat your oven to 425°F—this high temperature ensures a crispy crust and perfectly cooked eggs.
Assemble the Pizza
Spread the ricotta mixture evenly over the rolled-out crust. Sprinkle half of the 1.5 cups shredded mozzarella cheese on top, followed by the crispy bacon pieces. Dot the pizza with the 4 whole large eggs—space them about 2 inches apart to prevent cracking. The eggs will cook perfectly in the oven, creating that runny yolk center we all love.
Top with the remaining mozzarella, then sprinkle the minced garlic and chopped basil over everything. The garlic adds a subtle depth of flavor, while the basil brings freshness to balance the richness of the eggs and bacon.
Bake to Crispy Perfection
Bake the pizza in the preheated oven for 12-14 minutes until the crust is deep golden brown and the egg whites are fully set but the yolks remain slightly runny. You'll know it's done when the crust has crisped up and the cheese is bubbly and slightly browned in spots.
Let the pizza rest for 2-3 minutes before slicing—this allows the cheese to set slightly and makes it easier to cut cleanly. Serve immediately with extra basil leaves sprinkled on top for a pop of freshness. The contrast of the crispy crust, creamy ricotta, savory bacon, and runny yolks makes this breakfast pizza irresistible!
Pro Tips For Making Bacon And Egg Breakfast Pizza
- Preheat Your Pan: Get that skillet screaming hot—45 seconds on high before adding the dough. I used to slide it in too soon, and the crust would turn out greasy instead of crisp. High heat seals the bottom fast, so you don’t end up with a soggy base from the eggs.
- Mix Yeast with Warm Water: Dissolve the instant yeast in ¼ cup warm water (110°F) first—let it foam for 5 minutes before mixing into the dough. Skipping this step means uneven rising, and nobody wants a flat, dense breakfast pizza. (Yes, even if you’re impatient like me.)
- Salt the Dough Twice: Sprinkle half the salt into the dry flour, then add the rest after kneading. The first batch helps activate the gluten, while the second ensures even distribution. I learned this the hard way—my first attempts had salty edges and bland centers.
- Cook Bacon First: Render the bacon until it’s 80% crispy, then drain on paper towels—don’t skip this. Cold, greasy bacon steams the dough when it hits the pan, turning your crust into a sad, limp blanket. Crispy bacon also releases more flavor when the pizza bakes.
Essential equipment for this dish
Pizza Pan Essentials
Start with a commercial-grade pizza stone or cast-iron skillet for that perfect crispy crust. I swear by a 12-inch Lodge cast iron—it retains heat like a dream and gives you that wood-fired texture at home.
For convenience, a lightweight aluminum pizza pan with a non-stick surface works great, especially if you're short on time. Just avoid flimsy pans—they won’t hold up to the high heat needed for crispiness. 🔥
Bacon Cooking Tools
Crispy bacon is non-negotiable, so grab a heavy-bottomed cast-iron skillet (like Made In or All-Clad) to cook it evenly. A bacon press (such as OXO Good Grips) speeds up cooking and ensures consistent results.
For cleanup, keep paper towels and a wire cooling rack nearby—this combo prevents soggy bacon and makes draining easy. Pro tip: Line your skillet with silicon baking mats for effortless cleanup.
Egg Handling Gear
For perfect runny yolks, use 4 large eggs at room temperature—this prevents cracking during baking. A small offset spatula helps distribute ricotta smoothly, while a sharp pizza cutter makes clean slices.
I also recommend a digital meat thermometer (like Thermoworks Smoke) to check egg doneness—aim for 160°F at the center of the yolk for that ideal creamy texture. 💡
Cheese Prep Must-Haves
Shred your own mozzarella using a box grater—pre-shredded cheese has anti-caking agents that make it dry and clumpy. A small mixing bowl and rubber spatula keep your ricotta mixture smooth.
For extra flavor, keep freshly cracked black pepper and minced garlic ready—these elevate the dish instantly. A microplane is perfect for zesty garlic if you prefer a finer texture.
Oven and Heat Control
Your oven needs to hit 425°F consistently, so invest in an oven thermometer (like Taylor Precision Products) to verify accuracy. A pizza peel helps transfer the dough without tearing, especially if you’re rolling it out directly on parchment.
For even heat distribution, place a baking sheet on the lower rack to catch any drips. Preheat for at least 20 minutes—this ensures your crust crisps perfectly from the first bite. ✨
Nutrition facts
Frequently asked questions
Can I make this pizza without a pizza stone?
A cast-iron skillet or even a baking sheet works perfectly for crispy results. The key is preheating your pan in the oven for 10 minutes before adding the dough. For extra crispiness, bake on the middle rack where heat is most direct. A lightweight aluminum pizza pan also works well if you prefer convenience.
How do I prevent the eggs from cracking during baking?
First, use room-temperature eggs to reduce cracking. Gently press each egg into the cheese with your finger to create a small well. Space them 2 inches apart and avoid overfilling the pizza—this gives them room to expand. For extra insurance, bake at 425°F for 12 minutes before adding eggs, then finish with 2 more minutes of baking.
Can I make this pizza ahead of time?
You can prep components in advance! Make the dough 2 days ahead and store it wrapped in the fridge. Cook the bacon and chop toppings 1 day ahead, keeping them refrigerated. Assemble the pizza just before baking—this ensures the crust stays crispy. For leftovers, reheat slices in a 375°F oven for 5 minutes to restore crispiness.
What can I add for extra flavor?
Try adding crispy prosciutto alongside the bacon for extra richness. A sprinkle of red pepper flakes or fresh chives adds brightness, while caramelized onions bring sweetness. For a heartier version, swap ricotta for goat cheese or add sun-dried tomatoes. The possibilities are endless—just keep the egg-to-cheese ratio balanced!
Why is my crust not crispy?
Crispiness depends on three things: oven temperature (must be 425°F), thin dough (1/8-inch thick), and preheating the pan for 10 minutes before adding dough. If your crust is still soft, try baking on a pizza stone or cast iron for better heat transfer. Avoid overloading toppings—too many can steam the crust instead of crisping it.