Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 pound pizza dough, at room temperature
- 6 slices thick-cut bacon, cut into 1/2-inch pieces
- 1 1/2 cups finely diced Yukon Gold potato, 1/4-inch dice
- 1/3 cup whole-milk ricotta, 2 tablespoons heavy cream or whole milk, 1 teaspoon Dijon mustard, 1 small grated garlic clove
- 1 1/4 cups shredded low-moisture mozzarella and 1/2 cup shredded sharp cheddar
- 4 large eggs
- 2 scallions, thinly sliced, plus optional chopped chives
- Kosher salt, black pepper, flour or cornmeal for shaping, and 1 teaspoon olive oil
Do This
- 1. Preheat the oven to 475°F with a pizza stone or inverted baking sheet inside for 30 minutes.
- 2. Cook the bacon in a skillet until crisp, then cook the diced potatoes in 1 tablespoon bacon drippings until tender and golden.
- 3. Mix ricotta, cream, Dijon, garlic, salt, and pepper to make the creamy breakfast sauce.
- 4. Stretch the dough into a 12-inch round, then top with sauce, cheese, potatoes, and bacon, leaving 4 small spaces for eggs.
- 5. Bake for 7 minutes, then add the eggs to the spaces and season lightly.
- 6. Bake 5 to 7 minutes more, until the whites are set and the yolks are still soft, or longer for firm yolks.
- 7. Rest 3 minutes, finish with scallions and chives, then slice and serve hot.
Why You’ll Love This Recipe
- It feels special but stays simple: Store-bought dough, a quick skillet topping, and a hot oven do most of the work.
- It has all the breakfast favorites: Crispy bacon, tender potatoes, melty cheese, creamy sauce, and sunny eggs in every slice.
- The texture is irresistible: A crisp-bottomed crust meets gooey cheese, golden potatoes, and rich egg yolks.
- It is easy to customize: Make the yolks runny or firm, add vegetables, swap cheeses, or use hash browns instead of diced potatoes.
Grocery List
- Produce: 1 medium Yukon Gold potato, 2 scallions, 1 small garlic clove, optional fresh chives or parsley
- Dairy: 4 large eggs, whole-milk ricotta, heavy cream or whole milk, low-moisture mozzarella, sharp cheddar
- Meat: 6 slices thick-cut bacon
- Bakery: 1 pound pizza dough, preferably fresh or thawed
- Pantry: Dijon mustard, kosher salt, black pepper, all-purpose flour or fine cornmeal, olive oil, optional red pepper flakes
Full Ingredients
For the Pizza Base
- 1 pound pizza dough, homemade or store-bought, at room temperature
- 1 to 2 tablespoons all-purpose flour, for stretching the dough
- 2 teaspoons fine cornmeal, optional, for the peel or baking sheet
- 1 teaspoon olive oil, for brushing the crust edge
For the Creamy Breakfast Sauce
- 1/3 cup whole-milk ricotta cheese
- 2 tablespoons heavy cream or whole milk
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely grated or minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For the Toppings
- 6 slices thick-cut bacon, about 6 ounces, cut crosswise into 1/2-inch pieces
- 1 1/2 cups Yukon Gold potato, cut into 1/4-inch dice, about 8 ounces
- 1/4 teaspoon kosher salt, for the potatoes
- 1/4 teaspoon freshly ground black pepper, for the potatoes
- 1 1/4 cups shredded low-moisture mozzarella cheese, about 5 ounces
- 1/2 cup shredded sharp cheddar cheese, about 2 ounces
- 4 large eggs
- 2 scallions, thinly sliced
- 1 tablespoon chopped fresh chives or parsley, optional
- 1 pinch red pepper flakes, optional
Step-by-Step Instructions
Step 1: Preheat the oven and prepare your baking surface
Place an oven rack in the lower third of the oven. Set a pizza stone, baking steel, or inverted heavy baking sheet on the rack and preheat the oven to 475°F for at least 30 minutes. A very hot surface helps the pizza crust become crisp and golden underneath. If your dough has been refrigerated, let it sit at room temperature for 30 to 45 minutes before stretching so it is relaxed and easy to shape.
Step 2: Cook the bacon and potatoes
Place the bacon pieces in a large skillet over medium heat. Cook for 6 to 8 minutes, stirring occasionally, until the bacon is browned and crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Carefully pour off the bacon drippings, leaving 1 tablespoon in the skillet.
Add the diced potatoes to the skillet with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook over medium heat for 8 to 10 minutes, stirring often, until the potatoes are tender in the center and lightly browned on the edges. The potatoes should be nearly fully cooked before they go on the pizza because the final bake is quick. Transfer the potatoes to a plate and set aside.
Step 3: Mix the creamy breakfast sauce
In a small bowl, stir together the ricotta, heavy cream or whole milk, Dijon mustard, grated garlic, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. The sauce should be creamy and spreadable, not runny. If your ricotta is very thick, add 1 additional teaspoon of cream or milk to loosen it.
Step 4: Stretch the dough
Lightly flour your work surface and hands. Stretch or roll the pizza dough into a 12-inch round or oval, keeping the outer edge slightly thicker to form a crust. If using a pizza peel, dust it with fine cornmeal or flour and transfer the dough to the peel. If using a baking sheet, lightly flour or oil the sheet and shape the dough directly on it. Brush the outer 1/2-inch edge of the dough with 1 teaspoon olive oil.
Step 5: Add sauce, cheese, bacon, and potatoes
Spread the ricotta sauce over the dough, leaving a 1/2-inch border around the edge. Sprinkle the mozzarella and cheddar evenly over the sauce. Scatter the cooked potatoes and crisp bacon over the cheese. Make 4 shallow open spaces in the toppings, one for each egg, but do not add the eggs yet. Keeping those spaces clear makes it easier for the eggs to sit neatly on the pizza later.
Step 6: Par-bake the pizza
Carefully slide the pizza onto the hot stone, steel, or inverted baking sheet. If you shaped it on a baking sheet, place the entire sheet in the oven. Bake at 475°F for 7 minutes, until the crust is puffing, the cheese is starting to melt, and the bottom is beginning to set. Remove the pizza from the oven or carefully pull the oven rack out enough to work safely.
Step 7: Add the eggs and finish baking
Crack each egg into a small cup or ramekin first, then gently pour one egg into each open space on the pizza. This gives you more control and helps prevent shell pieces from landing on the pizza. Season the eggs with a small pinch of kosher salt and black pepper.
Return the pizza to the oven and bake for 5 to 7 minutes, until the egg whites are opaque and just set while the yolks are still soft. For medium yolks, bake 7 to 8 minutes. For fully set yolks, bake 8 to 10 minutes. If one side browns faster than the other, rotate the pizza halfway through this final bake.
Step 8: Garnish, rest, and slice
Let the pizza rest for 3 minutes so the cheese settles and the eggs finish gently setting. Sprinkle with sliced scallions, chopped chives or parsley if using, and a pinch of red pepper flakes if you like a little heat. Slice into 4 large wedges or 8 smaller slices and serve warm.
Pro Tips
- Use room-temperature dough: Cold dough snaps back and is harder to stretch. Give it time to relax for the best shape and texture.
- Dice the potatoes small: A 1/4-inch dice cooks quickly in the skillet and stays tender on the pizza.
- Crack eggs into cups first: This makes it much easier to place the eggs exactly where you want them.
- Watch the eggs closely: Eggs can go from soft to firm quickly in a 475°F oven, so start checking at the 5-minute mark after adding them.
- For extra crisp crust: Preheat the pizza stone, steel, or inverted baking sheet for the full 30 minutes and avoid overloading the center with sauce.
Variations
- Hash brown breakfast pizza: Replace the diced potatoes with 1 cup thawed frozen shredded hash browns. Squeeze them very dry, then crisp them in the bacon drippings for 6 to 8 minutes before adding to the pizza.
- Southwest breakfast pizza: Swap the cheddar for pepper Jack, add 2 tablespoons diced pickled jalapeños, and finish with cilantro and a spoonful of salsa after baking.
- Veggie-loaded version: Skip the bacon and cook 1 cup sliced mushrooms and 1/2 cup diced bell pepper in 1 tablespoon olive oil until browned. Add a handful of baby spinach during the last minute of cooking.
- Scrambled egg version: For less runny eggs, lightly scramble 4 eggs with 2 tablespoons milk and a pinch of salt. Add the soft-scrambled eggs after the 7-minute par-bake, then bake 3 to 5 minutes more until just set.
Storage & Make-Ahead
This breakfast pizza is best served fresh, especially if you like soft yolks. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 375°F oven or toaster oven for 8 to 10 minutes, until the crust crisps and the cheese is hot. The microwave works in a pinch, but it will soften the crust and may overcook the eggs.
To make breakfast easier, cook the bacon and potatoes up to 2 days ahead and refrigerate them separately. The ricotta sauce can also be mixed up to 2 days ahead. Grate the cheeses and slice the scallions the night before. For the best texture, assemble and bake the pizza just before serving.
Nutrition (per serving)
Approximate nutrition per serving, based on 4 servings: 650 calories, 31 g protein, 58 g carbohydrates, 34 g fat, 14 g saturated fat, 265 mg cholesterol, 3 g fiber, 4 g sugar, and 1,250 mg sodium. Nutrition will vary depending on the dough, bacon, and cheeses used.
