Breakfast pizza

breakfast pizza
breakfast pizza

breakfast pizzaPizza is great at any time of day – but making one for breakfast is still somewhat unusual. Making the base by hand is very satisfying, but it is perfectly acceptable to cheat and use a ready-made pizza base if you are short on time. Wouldn’t this be the perfect recipe for a relaxed weekend brunch?

For the dough

  • 500g flour
  • 1/2 tsp salt
  • 7g yeast
  • 1/2 tbsp sugar
  • 2 tbsp olive oil
  • 325ml lukewarm water

For the topping

  • 6 strips bacon
  • 1/2 cup grated Parmesan
  • 2 cups grated mozzarella
  • 6 large eggs
  • Freshly ground black pepper
  • 2 tbsp flat-leaf parsley, chopped
  • 2 tbsp chives, chopped
  • 2 spring onions, thinly sliced
  • 1 shallot, finely chopped


Prepare the dough: Mix water, sugar, yeast and olive oil and leave for a few minutes. Add the flour and salt and mix using your hands or a mixer with a dough hook until the mixture is smooth and springs back to the touch.

Turn the dough onto a lightly floured surface, divide into two equal pieces and form each half into a ball. Leave until doubled in size, then roll into a circle.

Preheat the oven to 220 C.

Prepare the dough and toppings: Fry the bacon until crisp. Cool and roughly chop.

Sprinkle the dough with half of the Parmesan, mozzarella and bacon and shallot. Crack 3 eggs over the top and season with salt and pepper.

Bake for 8 to 10 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, transfer the pizza to a cutting board. Sprinkle half of the parsley, chives, scallions and shallot on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way.