5 from 27 votes
Bacon Breakfast Pizza
Bacon Breakfast Pizza features a rolled pizza crust topped with mozzarella, pre-cooked bacon, green onions, and garlic olive oil. Eggs are cracked on top mid-bake and cooked until the whites set while keeping yolks intact. The crust turns golden and crisp with a savory blend of ingredients, offering a hearty breakfast option with varied textures and rich flavors.
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
6
servings
Course:
Main Course
Ingredients
- 8 Bacon cut into 1 1/2 inch pieces, slices
- 1 ½ tablespoons cornmeal
- 1 pizza crust refrigerated, 13.8-ounce can, classic
- 1 ½ tablespoons olive oil
- 2 cloves garlic minced
- 1 fresh mozzarella cheese Stella®, 8-ounce package, thinly sliced
- 3 green onions thinly sliced
- 3 egg large
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 tablespoons parsley chopped fresh leaves
- ¼ teaspoon red pepper flakes crushed
Instructions
- Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
- Heat a large skillet over medium high heat. Add bacon and cook until just golden but not yet crispy, about 3-4 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
- Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.
- Brush dough with olive oil and garlic. Top with mozzarella, bacon and green onions, leaving 3 (3-inch rounds) for the eggs.
- Place into oven and bake until the edges begin to brown, about 10-12 minutes.
- Remove from oven. Add eggs, gently cracking the eggs throughout and keeping the yolk intact.
- Place into oven and bake until the egg whites have set and crust is golden brown, an additional 8-10 minutes.
- Serve immediately, garnished with parsley and red pepper flakes, if desired.
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