Breakfast Pizza with Eggs and Bacon
This large sheet-pan pizza has a thin layer of peppery white gravy beneath soft scrambled eggs, cooked bacon, and patches of melted cheddar and mozzarella. It goes to the table whole, then gets cut into squares.
The dough gets a short par-bake before the toppings go on. That sets the center beneath the gravy, while a brief final bake melts the cheese without drying out the eggs.
Ingredients for Breakfast Pizza
- 1 1/2 pounds pizza dough (680g)
- 1 tablespoon olive oil
- 10 ounces bacon, about 10 standard slices (280g)
- 2 tablespoons unsalted butter (30g)
- 2 tablespoons all-purpose flour (15g)
- 1 cup whole milk for the gravy, plus 2 tablespoons for the eggs
- 8 large eggs
- 1/2 teaspoon fine salt, divided, or to taste
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup shredded cheddar (about 115g)
- 1 cup shredded low-moisture mozzarella (about 115g)
Yield: 1 large rectangular pizza, or 8 servings. Time: About 20 minutes prep, 25–30 minutes cooking, and 45–55 minutes total; some stovetop work overlaps the oven time.
How to Make Breakfast Pizza with Eggs and Bacon
- Preheat and prepare the pan: Set a rack near the center of the oven and heat to 425°F (220°C). Lightly coat an 18-by-13-inch rimmed metal baking sheet with the olive oil.
- Cook the bacon: Cook the bacon in a large skillet over medium heat until browned and fully cooked, about 10–12 minutes, depending on thickness. Drain, then chop or break it into irregular pieces. The brief final bake will not cook raw bacon through.
- Par-bake the dough: Stretch the dough nearly to the edges of the sheet pan, leaving a modest raised border. Lightly prick the center. Bake uncovered for 9–11 minutes, checking at 9 minutes. The surface should look set, not raw or sticky, and the edges should just begin to color.
- Make the gravy: Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook briefly, then gradually whisk in 1 cup milk. Simmer, whisking, until the gravy coats a spoon but still spreads easily, about 5–7 minutes. Stir in 1/4 teaspoon each salt and pepper. If it runs like milk, simmer it a little longer.
- Softly scramble the eggs: Whisk the eggs with the remaining 2 tablespoons milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Wipe excess bacon fat from the skillet. Cook the eggs over medium-low heat, stirring gently, for about 3–4 minutes. Remove them from the heat when soft curds have formed and no liquid egg pools in the pan; they should still look moist.
- Top and bake: Spread the gravy thinly over the par-baked center, leaving the border visible. Add the eggs and bacon, then scatter on the cheddar and mozzarella, leaving some sauce, egg, and bacon visible. Bake uncovered for 10–14 minutes, checking at 10 minutes. The cheese should be melted, the edges lightly golden, and the center of the crust baked rather than doughy. Rotate the pan only if your oven browns unevenly.
- Rest and serve: Leave the whole pizza on its baking sheet for about 5 minutes so the cheese settles, then cut it into squares.
How to Keep the Crust from Turning Doughy
The par-baked center should look set before the gravy goes on; it does not need to be fully browned. Use a thin layer of spreadably thick gravy, and check the center of the crust at the end of the final bake rather than judging by melted cheese alone.
A smaller pan will make the dough thicker and may require more baking time. If using a prepared crust, follow its baking directions where applicable.
Why the Eggs and Bacon Cook Differently
Cook the bacon completely before assembly because the final bake is short. Take the eggs off the heat while they are softly set: they will heat again on the pizza, and dry scrambled eggs can turn rubbery.
White Gravy and Topping Options
For a shortcut, use about 1 cup thick prepared white gravy in place of the homemade gravy. Spread it thinly and taste before adding salt, since prepared gravies vary. Fully cooked, crumbled breakfast sausage can replace the bacon, though bacon defines this version. Offer hot sauce or red pepper flakes at the table if desired.
For another shareable brunch dish, try sheet pan French toast.
Storage and Reheating
Refrigerate leftover cooked pizza in an airtight container or zip-top bag for up to 3 days. To reheat refrigerated slices, preheat an air fryer to 350°F (175°C) and heat for about 3–4 minutes, checking early and making sure the center is hot.
Cooked slices can also be frozen, separated with parchment in freezer-safe wrapping or bags, for up to 1 month. Reheat frozen slices in an air fryer at 400°F (205°C) for about 5–7 minutes, until hot in the center. Thicker slices and different air fryers may need more or less time.
Nutrition
Approximate nutrition per serving (1/8 of the pizza): 610 calories, 27g protein, 36g fat, and 48g carbohydrates. Approximate values per 100g of finished pizza: 290 calories, 13g protein, 17g fat, and 23g carbohydrates. Values will vary with the dough, bacon, cheese, and moisture lost during cooking.
Equipment
- Oven
- 18-by-13-inch rimmed baking sheet
- Large skillet
- Small saucepan
- Whisk
Ingredients
For the Pizza
- 1 1/2 pounds pizza dough (680 g)
- 1 tablespoon olive oil
- 10 ounces bacon, about 10 standard slices (280 g)
- 1 cup shredded cheddar (about 115 g)
- 1 cup shredded low-moisture mozzarella (about 115 g)
For the Gravy
- 2 tablespoons unsalted butter (30 g)
- 2 tablespoons all-purpose flour (15 g)
- 1 cup whole milk
- 1/4 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
For the Eggs
- 8 large eggs
- 2 tablespoons whole milk
- 1/4 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Set a rack near the center of the oven and preheat to 425°F (220°C). Lightly coat an 18-by-13-inch rimmed baking sheet with olive oil.
- Cook the bacon in a large skillet over medium heat until browned and fully cooked, about 10–12 minutes. Drain and chop or break it into pieces.
- Stretch the dough nearly to the edges of the baking sheet, leaving a modest raised border. Lightly prick the center and bake uncovered for 9–11 minutes, until the surface is set and the edges just begin to color.
- Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook briefly, then gradually whisk in 1 cup milk. Simmer, whisking, for 5–7 minutes until the gravy coats a spoon but still spreads easily. Stir in 1/4 teaspoon each salt and pepper.
- Whisk the eggs with the remaining 2 tablespoons milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Wipe excess bacon fat from the skillet. Cook the eggs over medium-low heat, stirring gently, for 3–4 minutes, until soft curds form and no liquid egg pools in the pan. Remove from the heat while the eggs still look moist.
- Spread the gravy thinly over the par-baked dough, leaving the border visible. Add the eggs and bacon, then scatter on the cheddar and mozzarella.
- Bake uncovered for 10–14 minutes, until the cheese melts, the edges are lightly golden, and the center crust is baked through. Rotate the pan if your oven browns unevenly.
- Let the pizza rest on the baking sheet for about 5 minutes, then cut into squares.
Tips
- Par-bake the dough until the center looks set before adding gravy.
- Keep the gravy spreadably thick and use a thin layer to help prevent a doughy crust.
- Cook the bacon fully before assembling; the final bake is too short to cook raw bacon.
- Remove the eggs from the heat while they are still moist so they do not turn rubbery in the oven.
- Check the center crust for doneness rather than judging by melted cheese alone.
Variations
- Prepared White Gravy: Use about 1 cup thick prepared white gravy in place of the homemade gravy; spread it thinly and taste before adding salt.
- Breakfast Sausage: Replace the bacon with fully cooked, crumbled breakfast sausage.
- Spicy Topping: Serve with hot sauce or red pepper flakes, if desired.