Bacon and Egg Pizza

Basic Information

• Total Time: 30 minutes (preparation + baking)

• Servings: 2–4 people

• Difficulty: Easy to Moderate

• Rating: 4.0/5 (based on 363 reviews)

• Reader Comments: 31 comments

Recipe Overview

For those craving a savory breakfast pizza, this recipe delivers a sophisticated twist on classic morning fare. Featuring a creamy ricotta base, perfectly runny eggs, and crispy crumbled bacon, this white pizza (sans tomato sauce) mirrors the indulgent richness of carbonara, with a velvety texture from blended cheeses and a smoky-salty depth from bacon. Ideal for weekend brunches or lazy mornings, it redefines breakfast comfort with a pizza-centric flair.

Featured in: "Pizza for Breakfast, but Not What You Think"

Ingredients (for a 12-inch pizza)

• 1 lb (450g) pizza dough (store-bought or homemade; proofed if homemade)

• 200g fresh ricotta cheese (drained of excess whey for texture)

• 150g fresh mozzarella cheese, shredded (or low-moisture mozzarella)

• 6 slices thick-cut bacon (or pancetta for a richer profile)

• 4 large eggs (room temperature, for runny yolks)

• 2–3 tbsp extra-virgin olive oil (for dough brushing)

• Pinch of salt and freshly ground black pepper

• Optional garnish: Fresh chives, parsley, or red pepper flakes

Instructions

1. Preheat & Prep

Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside for 30 minutes (critical for a crispy crust). Cook bacon in a skillet over medium heat until crispy (8–10 minutes), then crumble and set aside. Drain excess fat from the skillet.

2. Roll Out Dough

On a floured surface, roll dough into a 12-inch circle (¼-inch thick). Transfer to a pizza peel dusted with flour or parchment paper.

3. Assemble the Pizza

• Brush dough lightly with olive oil to prevent sticking.

• Spread drained ricotta evenly across the dough, leaving a ½-inch border.

• Sprinkle shredded mozzarella over the ricotta, ensuring full coverage.

• Distribute crumbled bacon across the cheese.

• Crack eggs gently onto the pizza, spacing them (1–2 per person).

• Season with salt, pepper, and optional garlic powder/red pepper flakes.

4. Bake & Rest

Slide pizza onto the preheated stone/sheet. Bake 12–15 minutes, rotating halfway, until crust is golden and cheese bubbles. Eggs should be set but runny (check by prodding a yolk with a fork). Rest 2–3 minutes before slicing.

Pro Tips

• Egg Doneness: For runny yolks, avoid overbaking; bake until whites are set but yolks wobble.

• Crust Crispness: Use a preheated pizza stone for maximum crispiness.

• Ricotta Texture: Drain ricotta 10 minutes in a colander to remove moisture for a creamier base.

• Bacon Upgrade: Pancetta adds depth; thick-cut bacon crisps better than thin varieties.

Enjoy this indulgent breakfast pizza—where crispy bacon meets creamy cheese and runny eggs, perfect for starting the day!