Breakfast Pizza

Breakfast Pizza

  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes


  • warm water (110-115F): 1/4 cup
  • packet of active dry yeast: 1
  • sugar: 1 tsp
  • all purpose flour, plus more for dusting: 3 1/4 cups
  • salt: 1 tsp
  • water: 1 cup
  • olive oil: 6 tbsp
  • asparagus spears: 4
  • Italian Fontina or Mozzarella Cheese, shredded: 1 cup
  • cooked crispy bacon: 3 strips
  • large eggs: 4
  • Parmesean Cheese, grated: 2 tbsp

  1. To make the dough, place the warm water in a 1-cup measuring cup. Stir in the yeast and sugar; let stand until foamy, about 5 minutes.
  2. Mix the flour and salt in a stand mixer with the dough hook attached. Add the yeast mixture, water, and 3 tablespoons olive oil mixing on medium speed until the dough is smooth and elastic, about 5 minutes.
  3. Shape the dough into a ball and place into an oiled mixing bowl. Cover with plastic wrap and let stand until doubled in bulk, about 45 minutes.
  4. Divide the dough half. Wrap and freeze one half to use another time.
  5. Turn the function selection to pizza and preheat the oven. Lightly brush the pizza pan with 1 tablespoon of olive oil.
  6. Turn out the dough onto a lightly floured surface. With lightly floured hands, shape the dough into a disk. Gently pull and stretch the dough into a 12-inch round. Transfer the dough to the pizza pan, gently pulling the dough back to the edges of the pan. Brush the top of the dough with 1 tablespoon olive oil. Bake until the dough begins to puff slightly and the bottom begins to brown (use a narrow metal spatula to lift the bottom of the dough to check for browning), about 12 minutes.
  7. Using a vegetable peeler, shave the asparagus into thin ribbons, leaving the tips whole. Transfer to a medium bowl, drizzle with the remaining olive oil and season with salt and pepper. Sprinkle the fontina evenly over the dough. Scatter the asparagus and bacon over the cheese. Reset the pizza function and bake until the asparagus is tender and the crust is golden, 12 – 15 minutes.
  8. Remove the pizza from the oven and evenly crack the eggs on top. Return the pizza to the oven and bake until the whites are set but the yolks are still runny, 3 – 4 minutes longer.

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