This quick and simple breakfast pizza is cooked entirely from scratch and is ready in less than thirty minutes from the time it is started until it is finished. Ingredients include bacon, eggs, tomatoes, spinach, and cheese.
This breakfast pizza is so quick and easy to make from scratch, thanks to this 4-ingredient pizza dough made with any flour of your choice, Greek yogurt, baking powder and salt! No yeast, no fancy mixer!
A healthy spin on a pizza, loaded with protein and tastes delicious!
What exactly is meant by “breakfast pizza”?
It’s essentially a pizza topped with everything you’d want on a breakfast sandwich, and the possibilities for topping combinations are almost unlimited. I used bacon, tomatoes, and mozzarella, but it would also be delicious with ham, sausage, or you could make it vegetarian by just adding extra vegetables such as bell peppers, mushrooms, onions, etc. You are welcome to experiment with a variety of various cheese pairings. The egg yolks have a fairly solid consistency; thus, if you want them to be runny, you should bake the crust for a few minutes before adding the egg. Alternately, if you would rather have scrambled eggs, you should first cook the eggs on the stovetop before adding them to the dough.
Instructions for the preparation of morning pizza
- To prevent them from adhering to the baking sheet, you may either use a silpat or parchment paper that has been coated with oil.
- You may know this dough recipe from my article on making bagels; the only change I made was to reduce the amount of baking powder.
- If you use plain yogurt, the dough will be much too sticky; using Greek yogurt instead is an absolute need. If there is any liquid in the yogurt, make sure to drain it. Both Fage and Stonyfield Greek worked well in the tests that I ran.
- If your dough is too sticky, try adding additional flour or reducing the amount of yogurt you use.
- If you are using self-rising flour, you may eliminate the salt and baking powder from the recipe.
- It is possible to prepare the dough in advance, cover it in plastic, and store it in the refrigerator for up to four days. If you forget to let it return to room temperature before baking, the crust may become too puffy and difficult to work with.
- 1 cup (5 oz) all purpose or white whole wheat flour*
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup nonfat Greek yogurt, not regular, drained if there’s any liquid
- handful baby spinach
- 2 ounces (1/2 cup) shredded mozzarella cheese
- 8 cherry tomatoes, sliced
- 4 large eggs
- 2 strips cooked center cut bacon, chopped..
- Preheat the oven to 450F. Place a silicone liner on a large baking sheet or spray with oil if using parchment.
- In a medium bowl combine the flour, baking powder and salt and whisk well.
- Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is sticky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
- Divide into 4 equal balls about 3-3/8 oz each.
- Sprinkle a work surface and rolling pin with a little flour, roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.
- Top with spinach, mozzarella and tomatoes, leaving the center open for the egg. Gently break an egg into the center of each dough and finish with bacon.
- Bake for 10 to 12 minutes, until the crust is golden and the egg is set. Season with salt and pepper.