Bacon and Egg Breakfast Pizza with Sun-Dried Tomato Infusion

Bacon and Egg Breakfast Pizza with Sun-Dried Tomato Infusion

A crisp-crusted breakfast pizza topped with smoky bacon, sun-dried tomatoes, and baked eggs.

Total 30 min Makes 4 servings Calories 480/serving

Dietary

Nut free

Allergens

Dairy, Eggs, Wheat

This breakfast pizza layers a garlicky sun-dried tomato cream base with melted mozzarella, crumbled bacon, and eggs cracked directly onto the crust before baking. The yolks finish soft and glossy, turning each slice into a knife-and-fork breakfast that works equally well for brunch gatherings or a weekend morning at home.

Ingredients

  • 1 prepared pizza dough (about 1 pound)
  • 6 slices bacon, cooked and crumbled
  • 1/3 cup sun-dried tomatoes in oil, drained and chopped
  • 1/3 cup heavy cream
  • 2 cloves garlic, minced
  • 2 tablespoons grated parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 4 large eggs
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons fresh basil, chopped

Method

  1. Preheat the oven to 475°F. Lightly oil a 9x13-inch baking sheet or pizza pan.

  2. Stretch or roll the pizza dough to fit the prepared pan, pressing it evenly into the corners.

  3. In a small bowl, whisk together the heavy cream, minced garlic, parmesan, salt, and black pepper to make the sun-dried tomato cream base.

  4. Spread the cream mixture evenly over the dough, leaving a 1/2-inch border. Scatter the chopped sun-dried tomatoes over the top.

  5. Sprinkle the mozzarella cheese evenly over the sauce, then scatter the crumbled bacon on top.

  6. Bake until the crust is lightly golden and the cheese is melted, about 8 minutes.

  7. Remove the pizza from the oven and crack the eggs evenly spaced over the top, keeping the yolks intact.

  8. Return the pizza to the oven and bake until the egg whites are set but the yolks are still soft, 7 to 9 minutes.

  9. Remove from the oven and sprinkle with red pepper flakes and fresh basil. Slice and serve immediately.

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Rate this recipe

★ 4.8 (1)

Bacon and Egg Breakfast Pizza with Sun-Dried Tomato Infusion

This breakfast pizza layers a garlicky sun-dried tomato cream base with melted mozzarella, crumbled bacon, and eggs cracked directly onto the crust before baking. The yolks finish soft and glossy, turning each slice into a knife-and-fork breakfast that works equally well for brunch gatherings or a weekend morning at home.

30 min 4 servings 480 cal

Ingredients

  • 1 prepared pizza dough (about 1 pound)
  • 6 slices bacon, cooked and crumbled
  • 1/3 cup sun-dried tomatoes in oil, drained and chopped
  • 1/3 cup heavy cream
  • 2 cloves garlic, minced
  • 2 tablespoons grated parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 4 large eggs
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons fresh basil, chopped

Method

  1. 1

    Preheat the oven to 475°F. Lightly oil a 9x13-inch baking sheet or pizza pan.

  2. 2

    Stretch or roll the pizza dough to fit the prepared pan, pressing it evenly into the corners.

  3. 3

    In a small bowl, whisk together the heavy cream, minced garlic, parmesan, salt, and black pepper to make the sun-dried tomato cream base.

  4. 4

    Spread the cream mixture evenly over the dough, leaving a 1/2-inch border. Scatter the chopped sun-dried tomatoes over the top.

  5. 5

    Sprinkle the mozzarella cheese evenly over the sauce, then scatter the crumbled bacon on top.

  6. 6

    Bake until the crust is lightly golden and the cheese is melted, about 8 minutes.

  7. 7

    Remove the pizza from the oven and crack the eggs evenly spaced over the top, keeping the yolks intact.

  8. 8

    Return the pizza to the oven and bake until the egg whites are set but the yolks are still soft, 7 to 9 minutes.

  9. 9

    Remove from the oven and sprinkle with red pepper flakes and fresh basil. Slice and serve immediately.