Breakfast Pizza

Recipe by MaryJane Robbins
14 Reviews 4.7 out of 5 stars

Pizza for breakfast? No cold, leftover slices here. This Breakfast Pizza recipe features soft-scrambled eggs in a creamy sauce topped with sausage, peppers, and onions — or make it your own and use your favorite omelet toppings! Sharp cheddar cheese adds tang and salty flavor, and mozzarella gives that melty, gooey, stretch and pull we love. Treat the family this weekend and surprise them all with Breakfast Pizza!

Prep
30 mins
Bake
15 to 20 mins
Total
1 hr
Yield
1 large pizza
Breakfast Pizza
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Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat the oven to 400°F with a rack in the center.

  2. To prepare the crust:

    Roll or pat out your pizza dough to a 14" round or 12" x 16" rectangle and transfer to a parchment-lined 14" round pizza pan or baking sheet. Set aside while you prepare the filling. (Letting your pizza crust rise a bit before topping will give you a fuller, more bready crust. If you prefer thin crust, skip the rise and roll your crust just before topping.)

  3. For the Breakfast Pizza toppings:

    In a large sauté pan, cook the onions and peppers in a touch of butter or oil until they begin to soften. Add the sausage, breaking it up with a spatula as you go. Cook until the sausage is cooked through but not browned. Drain the mixture of excess fat and set aside to cool slightly.

  4. In the same pan (no need to clean it out first), cook the butter and flour for about 4 minutes; don't allow it to brown. Remove the pan from the heat and whisk in the milk or half-and-half. Return to the heat and cook until the sauce begins to thicken.

  5. Crack the eggs into the sauce and whisk in well. Continue to cook the eggs until soft set. Avoid overcooking; this will make the eggs rubbery. (See "tips," below for more details.)

  6. Spread the egg mixture over the crust, and top with the sausage mixture, spreading evenly. If you have more eggs than pizza, save for another day rather than risk a soggy crust. Top with both cheeses.

  7. To bake the Breakfast Pizza: 

    Bake for 15 to 18 minutes, until well-browned and bubbly. Remove from the oven and transfer to a wire rack to cool slightly before slicing and serving.

  8. Storage information for Breakfast Pizza:

    Refrigerate leftovers well wrapped for several days; reheat individual slices in a 325°F oven for 5 to 10 minutes.

Tips from our Bakers

  • The key to making a Breakfast Pizza with a creamy sauce that's reminiscent of soft scrambled eggs is to cook the half-and-half and egg mixture just until the eggs start to come together; they should still be noticeably moist/wet before baking. Avoid overcooking to prevent a rubbery texture.

  • To give your Breakfast Pizza a deep golden brown, crispy crust, bake it on a baking stone. Preheat the stone in the middle of the oven for 45 to 60 minutes. Shape and top your pizza on parchment paper or a baker's peel and when you're ready to bake, slide the pizza onto the hot stone (parchment and all, if you're using parchment).

  • To add flexibility to your schedule and have Breakfast Pizza on the table without waking up early, start the night before. Prepare the dough, let it rise once at room temperature, gently deflate it, then cover and put it in the refrigerator overnight. The next morning, remove the dough from the refrigerator and stretch it into its pan. Let it rest and warm up until slightly puffy, then proceed with the recipe as written.

  • Want to experiment with different cheeses beyond the standard mozzarella? Choose those that melt well: Fontina, cheddar, Jack, provolone, brick, Gouda, and Muenster are all good candidates.

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