This simple home made breakfast pizza is topped with bacon, eggs, tomatoes, spinach and cheese for a satisfying meal. It’s made fully from scratch and prepared in lower than half-hour from begin to end!
Breakfast Pizza With Eggs, Bacon and Veggies
This breakfast pizza is principally a pizza topped with all the pieces you’d need on a breakfast sandwich. The topping mixtures are infinite! I used bacon, tomatoes and mozzarella, however it’s additionally nice with ham or sausage, or make it meatless and add extra veggies like bell peppers, mushrooms, onions, and so forth. The bottom is a young yogurt-based crust that’s leavened with baking powder, which suggests it’s simple sufficient for a busy morning. (You might acknowledge this dough from my bagel recipe; I modified it to make use of much less baking powder.) If you happen to love savory
breakfast recipes, it is a good change of tempo from the same old eggs and bacon!
Why This Breakfast Pizza Is the Greatest Technique to Begin the Day
This breakfast pizza is so fast and simple to make from scratch due to my 4-ingredient pizza dough. It’s a wholesome spin on a pizza, loaded with protein and it tastes scrumptious!
- No fuss crust. The dough comes collectively in minutes, with no mixer, no yeast, and no rising time.
- Protein-packed. Greek yogurt, eggs, and bacon make this a hearty and satisfying breakfast.
- Straightforward to customise. Swap the toppings based mostly in your tastes or what you have got readily available.
Yield: servings
Serving Measurement: 1 pizza
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Preheat the oven to 450F. Place a silicone liner on a big baking sheet or spray with oil if utilizing parchment.
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In a medium bowl mix the flour, baking powder and salt and whisk effectively.
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Add the yogurt and blend with a fork or spatula till effectively mixed, it’s going to seem like small crumbles.
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Calmly mud flour on a piece floor and take away dough from the bowl, knead the dough a number of instances till dough is cheesy, however not sticky, about 20 turns (it mustn’t go away dough in your hand if you draw back).
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Divide into 4 equal balls about 3-3/8 oz every.
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Sprinkle a piece floor and rolling pin with a little bit flour roll the dough out into skinny ovals 7 to eight inches in diameter and place on the ready baking sheet.
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Prime with spinach, mozzarella and tomatoes, leaving the middle open for the egg. Gently break an egg the middle of every dough and end with bacon.
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Bake 10 to 12 minutes, till the crust is golden and the egg is ready. Season with salt and pepper.
Final Step:
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*For gluten free I recommend Cup 4 Cup flour.
Serving: 1 pizza, Energy: 271 kcal, Carbohydrates: 27 g, Protein: 20.5 g, Fats: 9 g, Saturated Fats: 4 g, Ldl cholesterol: 198.5 mg, Sodium: 568 mg, Fiber: 1.5 g, Sugar: 2.5 g
Components You’ll Want
Beneath are the components for this breakfast pizza. See the recipe card for the precise measurements.
- All-purpose or white entire wheat flour: For a gluten-free choice, I recommend Cup 4 Cup flour.
- Baking powder: Provides the crust carry with out ready for the dough to rise.
- Kosher salt to season the dough.
- Non-fat Greek yogurt: Drain it if there’s any liquid on high.
- Child spinach that will help you begin your day with some veggies!
- Shredded mozzarella or one other cheese you want.
- Cherry tomatoes or grape tomatoes.
- Massive eggs are baked proper on the pizza.
- Cooked heart reduce bacon for smoky, savory crunch and a few protein.
How you can Make a Breakfast Pizza
Right here’s a fast take a look at the method of creating this breakfast pizza recipe. See the recipe card for printable instructions.
- Put together the oven and pan: Preheat the oven to 450°F and line a baking sheet.
- Combine the dough: Whisk the flour, baking powder, and salt, then stir within the Greek yogurt till crumbly.
- Knead and divide: Knead the dough briefly on a calmly floured floor till it’s cheesy, then divide into 4 equal balls.
- Roll the crusts: Roll every ball into a skinny oval and place on the baking sheet.
- Add the toppings: Layer on the spinach, cheese, and tomatoes, leaving house for the egg. Gently crack an egg onto every pizza, then add the bacon.
- Bake till set: Bake for 10 to 12 minutes, or till the crust is golden and the eggs are simply set. Season with salt and pepper, then serve.
Ideas for Success
- Regulate how the eggs are cooked: As written, the egg yolks are fairly agency. In order for you them runnier, I recommend baking the crust a couple of minutes forward earlier than including the egg. Or if you happen to desire scrambled eggs, prepare dinner them on the range first earlier than including to the dough. (You can even use these Excessive-Protein Scrambled Eggs with Cottage Cheese for extra protein.)
- Hold the crusts from sticking: Use a Silpat or parchment paper sprayed with oil to stop them from sticking to the baking sheet.
- Don’t use common yogurt: Greek yogurt is a MUST or your dough might be too sticky. If there’s any liquid within the yogurt be sure you drain it. I examined this recipe with Fage and Stonyfield Greek and each labored nice.
- Add extra flour if wanted: In case your dough is sticky, add extra flour. Typically in case your kitchen is humid, you want a bit extra.
- Swap in self-rising flour: To make breakfast pizzas with self rising flour, omit the salt and baking powder.
- Prep the dough forward of time: You can also make the dough forward, wrap it with plastic, and hold refrigerated for 3 to 4 days. You’ll want to let it get again to room temperature earlier than baking or the crust will blow up like a balloon.
Storage and Reheating
- Fridge: Retailer leftover breakfast pizza in an hermetic container within the fridge for as much as 3 days. (I don’t suggest freezing leftovers.)
- To reheat: Heat in a 375°F oven or toaster oven till heated by way of. Keep away from the microwave to maintain the crust crisp.
