Breakfast Pizza Recipe
Make the Breakfast Pizza Recipe for a savory weekend brunch with bacon, sausage, and creamy garlic sauce.
Ingredients
- 3/4 cup (180 ml) warm water, 105–115°F (40–46°C)
- 1 teaspoon (4 g) granulated sugar
- 2 1/4 teaspoons (7 g) active dry yeast (one standard packet)
- 2 tablespoons (28 g) olive oil, plus more for greasing the bowl
- 2 1/4 cups (270 g) all-purpose flour, plus more for dusting
- 1 teaspoon (5 g) fine sea salt or table salt
- 1 tablespoon (8 g) fine cornmeal, for dusting the parchment or pan
- 4 slices (about 4 oz / 115 g) thick-cut bacon, cut into 1/2-inch (1.25 cm) pieces
- 4 oz (115 g) breakfast sausage, casing removed and crumbled
- 1/4 cup (40 g) finely diced yellow onion
- 1/4 cup (35 g) finely diced red bell pepper
- 4 large eggs (about 200 g without shells), at room temperature
- 2 tablespoons (30 ml) whole milk or heavy cream (for the eggs)
- 1/4 teaspoon (1.5 g) kosher salt (for the eggs)
- 1/8 teaspoon (0.5 g) freshly ground black pepper (for the eggs)
- 1 tablespoon (14 g) unsalted butter (for cooking the eggs)
- 1 tablespoon (14 g) unsalted butter (for the sauce)
- 1 tablespoon (8 g) all-purpose flour (for the sauce)
- 3/4 cup (180 ml) whole milk (for the sauce)
- 1 small garlic clove, minced (about 1 teaspoon / 3 g)
- 1/4 teaspoon (1.5 g) kosher salt (for the sauce), plus more to taste
- 1/8 teaspoon (0.5 g) freshly ground black pepper (for the sauce)
- 1 cup (100 g) shredded low-moisture mozzarella cheese
- 1/2 cup (50 g) shredded sharp cheddar cheese
- 2 tablespoons (10 g) freshly grated Parmesan cheese
- 1 teaspoon (5 ml) olive oil, for brushing the crust
- 1 tablespoon (4 g) finely chopped fresh chives or green onions, for garnish (optional)
- 1/4 teaspoon (0.5 g) crushed red pepper flakes, for serving (optional)
- About 1 tablespoon (15 ml) hot sauce per serving, for serving (optional)
Instructions
Step 1: Bloom the yeast and combine with oil
Warm water, sugar, and active dry yeast are gently combined in a small clear glass measuring cup until the surface forms a delicate, foamy cap that smells faintly yeasty; a teaspoon of olive oil is whisked in so the liquid sits silky and glossy. The description emphasizes the airy foam, tiny bubble textures, and the glossy sheen where oil ribbons across the surface — a quiet, fragrant starting point for the dough.
Step 2: Mix the flour and form a shaggy dough
In a large matte-grey ceramic mixing bowl, the all-purpose flour and salt are whisked, then the foamy yeast mixture is poured in and stirred with a wooden spoon until a rough, shaggy dough forms with no dry streaks. The dough looks coarse and patchy at this point — sticky pockets of hydration, scattered flour dust, and a wooden spoon coated in tacky gluten.
Step 3: Knead until smooth and let rise until doubled
The shaggy mass is turned onto a lightly floured Carrara marble surface and kneaded until smooth, elastic, and only slightly tacky, developing a satiny gluten window and faint stretch marks from the fingers; the dough is then given a light coating of olive oil, placed back in the same matte-grey ceramic bowl, covered, and left in a warm spot until it puffs and roughly doubles, forming a smooth, domed surface. The focus here is on the dough’s glossy skin, soft spring, and the gentle air pockets beneath the surface.
Step 4: Brown the bacon and crumble the sausage, then rest
Crisp, browned bacon pieces and small, craggy crumbles of breakfast sausage are transferred to a paper-towel–lined plate to drain and cool; the bacon is mahogany with rendered gloss, the sausage shows browned fissures and a slightly caramelized exterior. A small glass jar holds the reserved tablespoon of rendered fat. Everything is arranged neatly on the marble so the cooked meats can rest and be inspected for texture and color without any stove visible.
Step 5: Sauté the aromatics, make soft scrambled eggs, and whisk a garlic cream sauce
In the reserved pan juices the finely diced yellow onion and red bell pepper have been softened to translucent, lightly golden bits and are set alongside the meats; separately, very soft, glossy scrambled eggs are folded until just underdone and spooned onto a plate so they remain pillowy and custardy. The garlic cream sauce is shown cooled in a small white ceramic pouring jug — a pale, silky béchamel-like texture that clings to a spoon and shows flecks of minced garlic and freshly ground pepper. These components are arranged together on the marble, ready for assembly.
Step 6: Preheat the stone, shape the dough, and assemble the pizza
After the dough is punched down and rested, it is pressed and stretched on the marble into a 12-inch disc with a slightly higher rim, placed on a parchment square dusted with fine cornmeal, then spread with the cooled garlic cream sauce leaving a neat 1/2-inch border. Half of the shredded mozzarella and cheddar are sprinkled, followed by an even scatter of bacon, sausage, sautéed onion and bell pepper, and pieces of the soft scrambled eggs; the remaining cheeses and grated Parmesan finish the top, and a small pastry brush and a tiny glass jug of olive oil sit beside the crust for the final brush. The assembled, uncooked pizza is calm, layered, and ready for the hot stone.
Step 7: Bake until golden, rest, garnish, and slice to serve
The baked pizza is described after baking: a deep golden-brown rim with tiny blisters, a well-browned bottom, bubbling, slightly bronzed cheese, visible ribbons of garlicky cream, crisp bacon fragments, browned sausage pockets, and soft egg curds that have set without drying; it rests briefly on a wooden board, is sprinkled with finely chopped chives and a pinch of crushed red pepper flakes, then sliced into 6–8 wedges and served with optional hot sauce on the side. The finished result is juicy, textural, and composed for hot serving.
Notes
- Let the dough rise in a warm, draft-free spot for best results.
- Use a preheated baking stone or steel for a crisper bottom.
- Keep scrambled eggs slightly underdone before adding to the pizza to avoid dry curds.