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Breakfast Pizza

August 12, 2013 by bsinthekitchen

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Breakfast Pizza | bsinthekitchen.com #pizza #breakfast #bsinthekitchen

The Breakfast Pizza – the end of a trilogy! This also marks the 4th day in a row that I have eaten pizza. I can’t complain though, pizza is a wonderfully balanced meal in my eyes (and stomach)!

I figured it was time to try making a breakfast pizza, and let me tell you, it did not disappoint! Not only did it gift my nostrils with the pleasant aroma of my breakfast favourites, the flavour was wonderful! Combining breakfast classics onto thin, airy pizza crust, how could you go wrong? Well you can’t! Unless you burn it of course…

Breakfast Pizza | bsinthekitchen.com #pizza #breakfast #bsinthekitchen

Breakfast Pizza | bsinthekitchen.com #pizza #breakfast #bsinthekitchen

Breakfast Pizza

BS' in the Kitchen
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Dinner
Cuisine Italian
Servings 3

Ingredients
  

  • —————————–
  • No-Knead Pizza Dough
  • —————————–
  • 250 g all-purpose flour
  • 1 tsp salt
  • ⅛ tsp active dry yeast
  • 180 ml water
  • ——————-
  • Pizza Toppings
  • ——————-
  • tomato sauce
  • cheddar cheese grated
  • cooked bacon
  • ham
  • green onion
  • russet potato very thinly sliced
  • egg

Instructions
 

  • In a bowl, combine dry ingredients, slowly mix in water while stirring with a wooden spoon.
  • Once dough begins to form, work it into a roughly shaped ball with your hands, leaving it in the bowl, and covering with plastic wrap.
  • Allow dough to rise at room temperature for around 18 hours or until doubled inside.
  • After 18 hours, remove dough from bowl and place on a floured work surface,
  • Cut the dough into three even pieces for personal sized pizzas.
  • Knead each piece of dough into a ball and allow to rise for another hour covered with a damp towel, or wrapped in plastic wrap.
  • If you won’t be using all the dough right away, refrigerate it, and remove it from the fridge 1-2 hours before cooking allowing it to warm to room temperature.
  • While dough is resting, if using a pizza stone, place it in the cold oven and turn the heat to 500F (or as close to that heat as possible), allowing the oven to heat for about an hour.
  • If you don't have a pizza stone, arrange the pizza dough on a baking sheet, and just preheat the oven to 500-550F.
  • Once the dough has finished resting, on a floured surface, stretch it thinly to your preference (without breaking the dough).
  • Spread tomato sauce, topped with grated cheddar cheese, potato, bacon, ham & green onion. Once all your ingredients are placed, crack an egg on top of the pizza.
  • If using a baking sheet, bake at 500-550F, if using a pizza stone, turn your oven to broil and cook the pizza for 5-10 minutes until desired doneness.

Breakfast Pizza | bsinthekitchen.com #pizza #breakfast #bsinthekitchen

Doesn’t that look amazing? It kind of reminds me of my Breakfast Grilled Cheese, but on a pizza! Maybe I should just start transforming all my grilled cheese sandwiches into pizzas. Wouldn’t that be delicious!?

Breakfast Pizza | bsinthekitchen.com #pizza #breakfast #bsinthekitchen

Like that yolk, I gotta run!

Enjoy,

Bob

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Related

Filed Under: breakfast, Cheese, Dinner, Egg, Pizza Tagged With: Bacon, breakfast, breakfast pizza, cheese, egg, green onion, ham, how to make pizza, no knead pizza dough, Potato, thin crust

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Reader Interactions

Comments

  1. Marissa (@pinchandswirl)

    September 5, 2013 at 3:51 pm

    This looks fabulous! I’ve always liked cold pizza for breakfast. But this looks even better.

  2. Ashley Bee

    August 14, 2013 at 8:07 am

    Looks divine. I’d eat it as dinner, too!

  3. Lydia

    August 12, 2013 at 7:43 pm

    I have ate? I have eaten.

    • bsinthekitchen

      August 13, 2013 at 12:42 am

      Caught by the grammar police! Fixed it.

Trackbacks

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    November 4, 2014 at 5:20 am

    […] dinner).  The best part about pizza is that, when it comes to toppings, pretty much anything goes. This one gets smothered in tomato sauce, bacon, thinly-sliced potatoes, ham, and whole eggs. If you’re not […]

  2. The Best Trick to Make Any Meal Better in Every Way says:
    October 11, 2014 at 2:32 pm

    […] dinner). The best part about pizza is that, when it comes to toppings, pretty much anything goes. This one gets smothered in tomato sauce, bacon, thinly-sliced potatoes, ham, and whole eggs. If you’re […]

  3. Pizza: Breakfast of Champions - Baddork says:
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    […] Link […]

  4. In order to catch you up… | A man, a woman, and two cats says:
    August 25, 2013 at 11:10 am

    […] Breakfast pizza. This one is easy. I copied it from another blog so I’ll give credit to BS in the kitchen. A great name for a blog in my opinion because who really knows what they’re doing? I didn’t have any green onion or potatoes (who doesn’t have potatoes?!) so we did without. It said to cook for 5-10 minutes which seems like a large difference to me. But after 5 minutes the eggs cracked on top were still veeeeery runny. 10 minutes was a bit long, but one of the eggs was a bit juicy for my husband who refuses to eat completely cooked egg yolk. Here’s my picture.  It’s funny how he doesn’t like cooked yolk, but when I asked if he wanted to crack an egg he broke it and said, “that one’s yours”. […]

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