Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on Time
15 Mins
Total Time
40 Mins
Serves 4 (serving size: 2 slices)

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.

How to Make It

Step 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).

Step 2

Let dough stand at room temperature for 30 minutes.

Step 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.

Ratings & Reviews

Breakfast Pizza

July 17, 2016
Who doesn't love pizza, and for breakfast!!! Duh!I made breakfast using this recipe as a base recipe. I added a couple of tablespoons chopped onions, garlic powder, dried basil, Mrs. Dash, 1/2 of a chopped roma tomato, but had to use shredded cheddar cheese.( I was out of fresh parm. nor mozzarella)  Also, I do not care for baked "whole" eggs, so I created a raised crust and whisked together 4 eggs and poured them over the veggies.I baked as directed and it was really good. Although I don't have a pizza stone, I will get one before I make this again. I think I will freeze this and store for another when I'm hungry for a good breakfast and no time to cook.4 stars because I don't think it had nearly enough seasonings for me.

Kristing's Review

July 27, 2014
We used a premade cornbread crust I get from my organic delivery service and this was a huge hit with my family. It is an easy breakfast that still has a "WOW" factor.

ktleyed's Review

December 25, 2013
Not bad but unfortunately I over cooked the eggs. Very filling and good anyway.

thaley's Review

November 24, 2013