Bacon, Egg, and Cheese Breakfast Pizza

Quick Recipe Version (TL;DR)

• Yield: 4 servings, one 12-by-16-inch breakfast pizza
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 pound pizza dough, at room temperature for 30 minutes
• 2 teaspoons olive oil, plus more for hands
• 1 tablespoon cornmeal or all-purpose flour, for the pan
• 6 slices thick-cut bacon, cooked crisp and chopped
• 4 ounces cream cheese, softened
• 1/3 cup whole-milk ricotta
• 2 tablespoons finely grated Parmesan cheese
• 1 tablespoon heavy cream or whole milk
• 1 small garlic clove, minced
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper, plus more to finish
• 1 cup shredded low-moisture mozzarella cheese
• 4 large eggs
• 2 tablespoons finely chopped fresh chives

Do This

• 1. Heat the oven to 475°F and place a rimmed baking sheet or pizza stone inside to preheat.
• 2. Cook the bacon in a skillet over medium heat for 8 to 10 minutes until crisp; drain and chop.
• 3. Mix cream cheese, ricotta, Parmesan, cream, garlic, salt, and pepper into a smooth creamy base.
• 4. Stretch the dough to about 12 by 16 inches on parchment sprinkled with cornmeal or flour.
• 5. Spread on the cheese base, add mozzarella and bacon, then bake for 8 minutes at 475°F.
• 6. Make 4 shallow wells, crack in the eggs, and bake 6 to 8 minutes more, until the whites are just set.
• 7. Finish with chives and black pepper, rest for 2 minutes, then slice and serve warm.

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Why You’ll Love This Recipe

• It feels special but stays simple: Store-bought pizza dough keeps the process easy, while the creamy cheese base makes it taste like a weekend brunch treat.
• The eggs bake right on the pizza: Cracking the eggs directly onto the pizza gives you tender whites and softly set yolks without needing a separate pan.
• Crispy bacon in every bite: Pre-cooking the bacon keeps it crunchy and savory, even after baking.
• Great for breakfast, brunch, or breakfast-for-dinner: Serve it with fruit, a simple green salad, or just coffee and call it a meal.

Grocery List

• Produce: 1 small garlic clove, 1 bunch fresh chives
• Dairy: 4 ounces cream cheese, 1/3 cup whole-milk ricotta, 2 tablespoons Parmesan cheese, 1 tablespoon heavy cream or whole milk, 1 cup shredded low-moisture mozzarella cheese, 4 large eggs
• Meat: 6 slices thick-cut bacon, about 6 ounces total
• Pantry: 1 pound pizza dough, olive oil, cornmeal or all-purpose flour, fine salt, black pepper

Full Ingredients

For the Crust

• 1 pound prepared pizza dough, homemade or store-bought, rested at room temperature for 30 minutes before stretching
• 2 teaspoons olive oil, plus a little more for your hands if the dough sticks
• 1 tablespoon cornmeal or all-purpose flour, for dusting the parchment or pan

For the Creamy Cheese Base

• 4 ounces cream cheese, softened to room temperature
• 1/3 cup whole-milk ricotta cheese
• 2 tablespoons finely grated Parmesan cheese
• 1 tablespoon heavy cream or whole milk
• 1 small garlic clove, minced very finely, about 1 teaspoon
• 1/4 teaspoon fine salt
• 1/4 teaspoon freshly ground black pepper

For the Toppings

• 6 slices thick-cut bacon, about 6 ounces total
• 1 cup shredded low-moisture mozzarella cheese, about 4 ounces
• 4 large eggs
• 1/8 teaspoon fine salt, for seasoning the eggs
• 1/8 teaspoon freshly ground black pepper, for seasoning the eggs

For Finishing

• 2 tablespoons finely chopped fresh chives
• Additional freshly ground black pepper, to taste
• Optional: pinch of crushed red pepper flakes for gentle heat

Step-by-Step Instructions

Step 1: Preheat the oven and warm the dough

Place a pizza stone, baking steel, or upside-down rimmed baking sheet on the middle rack of the oven. Preheat the oven to 475°F for at least 20 minutes so the baking surface gets very hot. A hot surface helps the bottom of the pizza crisp instead of turning pale or doughy.

While the oven heats, let the pizza dough sit at room temperature for 30 minutes if it has been refrigerated. Room-temperature dough stretches more easily and is less likely to spring back.

Step 2: Cook the bacon until crisp

Place the bacon slices in a large skillet in a single layer. Cook over medium heat for 8 to 10 minutes, turning occasionally, until browned and crisp. Transfer the bacon to a paper towel-lined plate or a clean rack and let it cool for a few minutes.

Once cool enough to handle, chop the bacon into bite-size pieces. You want pieces small enough to scatter evenly, but not so tiny that they disappear into the cheese.

Step 3: Mix the creamy cheese base

In a medium bowl, combine the softened cream cheese, ricotta, Parmesan, heavy cream or milk, minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and spreadable. The mixture should be creamy but not runny; if it feels too stiff to spread, add 1 additional teaspoon of cream or milk.

This base replaces traditional pizza sauce and gives the breakfast pizza a rich, creamy flavor that pairs beautifully with bacon and eggs.

Step 4: Stretch the dough

Place a sheet of parchment paper on a flat surface and sprinkle it with 1 tablespoon cornmeal or flour. Lightly oil your hands with a little olive oil. Set the dough on the parchment and gently press and stretch it into a rough 12-by-16-inch rectangle or a 13-inch round, depending on your pan or baking stone.

If the dough keeps shrinking back, let it rest for 5 minutes, then continue stretching. Brush the outer edge of the dough with 2 teaspoons olive oil to encourage a golden, flavorful crust.

Step 5: Add the cheese base, mozzarella, and bacon

Spread the creamy cheese base over the dough, leaving a 1/2-inch border around the edges for the crust. Sprinkle the mozzarella evenly over the top, then scatter the chopped crispy bacon across the pizza.

Do not add the eggs yet. Baking the pizza briefly before adding them gives the crust a head start and helps prevent the eggs from overcooking before the dough is done.

Step 6: Bake the pizza halfway

Carefully slide the pizza, still on the parchment, onto the preheated pizza stone, baking steel, or upside-down baking sheet. Bake at 475°F for 8 minutes, until the crust is beginning to puff and the cheese is partially melted.

Use the parchment edges or a pizza peel to carefully pull the pizza out just far enough to add the eggs. Keep the oven on and work carefully, because the pan and oven are very hot.

Step 7: Add the eggs and finish baking

Use the back of a spoon to make 4 shallow wells in the melted cheese and bacon topping, spacing them evenly so each serving gets one egg. Crack each egg into a small cup first, then gently slide it into a well. This makes it easier to avoid shell pieces and helps keep the yolks intact.

Sprinkle the eggs with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Return the pizza to the oven and bake for 6 to 8 minutes more, until the egg whites are set and opaque but the yolks are still soft. For firmer yolks, bake 1 to 2 minutes longer.

Step 8: Finish with chives and serve

Remove the pizza from the oven and let it rest for 2 minutes. Sprinkle with the chopped chives and a little extra black pepper. Add crushed red pepper flakes if you like a touch of heat.

Slice into 4 large pieces for a hearty breakfast or 8 smaller pieces for brunch. Serve warm, while the crust is crisp, the cheese base is creamy, and the eggs are just set.

Pro Tips

• Crack the eggs into cups first: This gives you more control and keeps broken shells from landing on the pizza.
• Use low-moisture mozzarella: Fresh mozzarella releases too much liquid for this style of breakfast pizza and can make the center soggy.
• Do not skip preheating the pan or stone: The intense heat helps the bottom crust cook quickly and evenly.
• Watch the eggs closely: Eggs can go from softly set to firm very quickly at 475°F. Start checking at the 6-minute mark after adding them.
• Keep toppings balanced: A moderate layer of cheese and bacon allows the dough to cook through and gives the eggs stable little pockets to sit in.

Variations

• Everything bagel breakfast pizza: Sprinkle 1 tablespoon everything bagel seasoning around the oiled crust edge before baking, and finish with extra chives.
• Spicy bacon breakfast pizza: Add 1/4 teaspoon crushed red pepper flakes to the creamy cheese base and finish with a few dashes of hot sauce after baking.
• Veggie breakfast pizza: Add 1/2 cup sautéed spinach or 1/2 cup thinly sliced cooked mushrooms before baking. Be sure to cook off excess moisture first.

Storage & Make-Ahead

This pizza is best right after baking, especially because the eggs are soft and the crust is crisp. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat slices on a baking sheet in a 375°F oven for 8 to 10 minutes, or until warmed through. The yolks will firm up when reheated, but the flavor will still be delicious.

To prep ahead, cook and chop the bacon up to 3 days in advance and refrigerate it in an airtight container. The creamy cheese base can be mixed up to 2 days ahead; let it soften at room temperature for 15 minutes before spreading. For the best texture, stretch the dough and bake the pizza just before serving.

Nutrition (per serving)

Calories: 625 kcal | Carbs: 48g | Protein: 28g | Fat: 36g | Saturated Fat: 16g | Fiber: 2g | Sugar: 4g | Sodium: 1180mg | Cholesterol: 265mg