Recipe courtesy of Stephen Grein

Breakfast Pizza

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  • Level: Intermediate
  • Total: 49 min
  • Prep: 20 min
  • Inactive: 4 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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Pizza Dough:

8 ounces water

1/8-ounce yeast

1/4-ounce salt

1 pound bread flour

1/8 cup olive oil

1/8 cup cornmeal


4 cups tomato sauce

16 slices Canadian bacon, cooked until crispy

2 cups shredded mozzarella cheese

2 eggs


  1. Place the water in a large bowl or mixer with a dough hook. Dissolve the yeast in the water. Add the remaining ingredients and mix on low speed until a ball is formed. Change to medium speed and mix approximately for 1 to 2 minutes until a smooth and elastic dough is formed. Remove the dough from the bowl, cut the dough into 2 portions, roll into tight balls and place in lightly oiled sheet pan, cover and let proof for a minimum of 4 hours.
  2. Preheat oven to 400 degrees F. When the dough is ready to be used, simply roll out with a rolling pin. Add the sauce and all of the toppings except the egg. Place the pizza in the oven for approximately 15 minutes until golden and crisp. Crack the egg on top of the pizza, place in the oven for an additional 5 minutes.