This straightforward 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 combos are infinite! I used bacon, tomatoes and mozzarella, but it surely’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 implies it’s straightforward sufficient for a busy morning. (You could 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 standard eggs and bacon!
Why This Breakfast Pizza Is the Greatest Solution to Begin the Day
This breakfast pizza is so fast and straightforward to make from scratch because of 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 could have 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 properly.
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Add the yogurt and blend with a fork or spatula till properly mixed, it is going to appear like small crumbles.
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Frivolously mud flour on a piece floor and take away dough from the bowl, knead the dough just a few instances till dough is cheesy, however not sticky, about 20 turns (it mustn’t depart dough in your hand while 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 just a little 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
Substances You’ll Want
Beneath are the elements for this breakfast pizza. See the recipe card for the precise measurements.
- All-purpose or white complete wheat flour: For a gluten-free possibility, I recommend Cup 4 Cup flour.
- Baking powder: Provides the crust elevate 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 prime.
- 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.
- Giant eggs are baked proper on the pizza.
- Cooked heart reduce bacon for smoky, savory crunch and a few protein.
The way to Make a Breakfast Pizza
Right here’s a fast take a look at the method of constructing 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 flippantly 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. If you’d like them runnier, I recommend baking the crust a couple of minutes forward earlier than including the egg. Or should you want scrambled eggs, prepare dinner them on the range first earlier than including to the dough. (You may also 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 forestall them from sticking to the baking sheet.
- Don’t use common yogurt: Greek yogurt is a MUST or your dough shall be too sticky. If there’s any liquid within the yogurt remember to 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. Generally 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 maintain refrigerated for 3 to 4 days. You should definitely 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 via. Keep away from the microwave to maintain the crust crisp.
