Breakfast Pizza


  • (28) oz pizza dough (you can get at local pizzeria or grocery store)
  • (4) eggs
  • (1) sausage, crumbled
  • (2) bacon slices
  • (1) oz goat cheese
  • (1½) cups mozzarella cheese, shredded
  • (¼) cup parmesan cheese, grated
  • (1) bell pepper, chopped
  • (1) plum tomato, chopped
  • (1) kale leaf, roughly chopped
  • olive oil
  • salt & pepper
  • chives (optional)
  • sriracha hot sauce (optional)


  1. Leave dough out on counter to bring it to room temperature
  2. Preheat oven to 450ºF
  3. Add bacon and sausage to a large sauté pan over medium heat and fry until crisp (about 4 minutes per side for bacon, it’s okay if sausage isn’t fully cooked as it will finish cooking in the oven)
  4. Drain bacon and sausage on a paper towel, then roughly chop
  5. Divide room temperature dough into 4 equal portions
  6. One ball of dough at a time, form dough over a lightly floured surface with your fingertips to form a circle (about 6 inches in diameter) — stretch dough as needed over your fists
  7. Place formed pizza dough on a baking sheet drizzled with olive oil
  8. Repeat with other 3 pizza dough portions
  9. Once all pizzas are formed and resting on the baking sheets, sprinkle the dough with the parmesan  and mozzarella cheese
  10. On half of the pizzas add a sprinkle of the chopped peppers and tomatoes
  11. On the other half of the pizzas add pieces of kale and crumbles of the goat cheese
  12. To make a variety, add bacon to one of the pepper/tomato pizzas and one of the kale/goat cheese pizzas; then do the same with the sausage — you’ll have 4 different varieties when all is said and done (oh, and feel free to change up the toppings for some of your favorites!)
  13. Crack 1 egg over the top of each pizza and season with salt and pepper
  14. Place pizza on the middle rack of the oven and bake for 10-12 minutes until crust is golden and eggs are cooked
  15. Remove from oven and sprinkle pizzas with chives
  16. Squeeze some sriracha hot sauce over the pepper/tomato pizzas for a little kick

Recipe adapted from Smitten Kitchen

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Breakfast Pizza