Eggs and Bacon Breakfast Pizza

Eggs and Bacon Breakfast Pizza Recipe
Photo: Randy Mayor; Styling: Lindsey Lower

Bacon and eggs, those American breakfast staples, go Italian in this quick pizza. Be careful not to overcook the eggs--you'll want to sop up the golden yolk with your crust.


Serves 4 (serving size: 2 slices)

Total time: 40 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 40 Minutes

Nutritional Information

Calories 373
Fat 12.8 g
Satfat 4.6 g
Monofat 4.5 g
Polyfat 1.6 g
Protein 20.6 g
Carbohydrate 40.8 g
Fiber 6.2 g
Cholesterol 202 mg
Iron 2.2 mg
Sodium 673 mg
Calcium 175 mg


12 ounces refrigerated fresh pizza dough
1 teaspoon olive oil
2.5 ounces part-skim mozzarella cheese, shredded (about 2/3 cup)
3 center-cut bacon slices, cooked and crumbled
4 large eggs
1 tablespoon grated Parmesan cheese
2 tablespoons minced fresh chives
2 tablespoons minced fresh flat-leaf parsley


1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).

2. Let dough stand at room temperature for 30 minutes.

3. Roll dough into a 14-inch circle on a floured surface; pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Brush oil over dough. Top evenly with mozzarella cheese and bacon. Crack eggs over top of pizza; sprinkle evenly with Parmesan cheese. Bake at 500° for 8 minutes or until crust is browned and crisp. Sprinkle with chives and parsley. Cut into 8 slices.

Kimberly Holland,

Cooking Light

December 2013
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