Bacon and Egg Breakfast Pizza Recipe
Bacon and Egg Breakfast Pizza Recipe photo by Taste of Home

Bacon and Egg Breakfast Pizza Recipe

Publisher Photo
My husband has been trying to get the pizza place down the street to serve breakfast pizza. When he told me his idea, I came up with this bacon and egg version, but I put sausage on his half. It's great with the spicy salsa! —Darlene Brenden, Salem, Oregon
TOTAL TIME: Prep: 10 min. + rising Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + rising Bake: 20 min.
MAKES: 8 servings

Ingredients

  • 1 envelope (1/4 ounce) quick-rise yeast
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1-1/3 to 1-2/3 cups all-purpose flour
  • 1/2 cup water
  • 1 tablespoon vegetable oil
  • 1 tablespoon cornmeal
  • TOPPINGS:
  • 1 tablespoon butter
  • 4 eggs
  • 1/4 teaspoon salt
  • Dash pepper
  • 3/4 cup salsa
  • 1/3 pound Canadian bacon, chopped
  • 4 bacon strips, cooked and crumbled
  • 1-1/4 cups (5 ounces) shredded part-skim mozzarella cheese

Directions

  1. In a large bowl, combine the yeast, sugar, salt and 3/4 cup flour; set aside. In a small saucepan, heat water and oil to 120°-130°; stir into dry ingredients. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest for 10 minutes.
  3. Grease a 14-in. pizza pan; sprinkle with cornmeal. Roll out and transfer dough to prepared pan; build up edges slightly. Bake at 400° for 13-15 minutes or until edges are lightly browned.
  4. Meanwhile, in a small skillet, melt butter over medium heat. Whisk the eggs, salt and pepper; add to skillet. Cook and stir until just set.
  5. Spread salsa over pizza crust; layer with meats, egg mixture and cheese. Bake 5-6 minutes longer or until cheese is melted. Yield: 8 servings.
Originally published as Bacon and Egg Breakfast Pizza in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p217

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