This Homemade Breakfast Pizza has a from-scratch crust and is topped with cheese, bacon, and eggs. It’s such an easy breakfast or brunch, done in under 45 minutes! Homemade crust just tastes so much better than store-bought!
This post is sponsored by Fleischmann’s® Yeast. Their RapidRise® Yeast makes this homemade crust come together in just minutes!
Since we’re pizza fanatics in my house I figured…why not try a breakfast pizza? In a perfect world I would eat pizza for every meal, so breakfast pizza is a must.
While it’s easy to order pizza in or buy a pre-made crust, it’s so much better to make your own. Do you know how simple (and tasty) it is to make homemade pizza crust? It can be done in under 30 minutes, thanks to Fleischmann’s® Yeast Rapid Rise® Yeast.
Not only do you control the ingredients when you make pizza crust at home, but it tastes better too. It’s softer and chewier and you get to control how crispy the edges get. Making dough at home has never been faster; whether you want to make dinner rolls, breadsticks, or even just white bread, baking with yeast is simple and produces a much better tasting result than if you bought something at the store.
Make a from-scratch pizza crust to make this easy homemade breakfast pizza; it’s fast and easy and so much better than store-bought.
Breakfast pizza is good for breakfast or brunch or even dinner! We love having breakfast for dinner because it mixes things up a little.
There are hundreds of ways to make a breakfast pizza because you can use any combination of toppings. For this simple breakfast pizza I decided on eggs and bacon – a classic!
Hands down, the best part of this breakfast pizza (or any pizza), is the homemade crust. Fleischmann’s® Rapid Rise® Yeast gets the job done fast, making at-home crust not just attainable but better tasting than store-bought. In short: it tastes fresh and real. I love how soft and crunch a homemade crust is; I can taste all the ingredients making this pizza dough the perfect addition to any homemade pizza.
What is the best yeast to use for pizza dough?
There are two kinds of yeast you’ll find at the grocery store: Active Dry Yeast and Rapid Rise® Yeast. I always used to use active dry until I discovered Rapid Rise® – there is hardly any rise time when you use it. Instead of waiting an hour or more for the dough to double in size, you just have to let it rest for 10 minutes.
The other perk of using Rapid Rise® Yeast is that you don’t have to proof it. You simply add it to the dry ingredients and it activates when you add the warm wet ingredients. It’s much simpler to use and perfect for the beginner baker.
How do you make an easy homemade pizza dough?
It’s simple with this recipe and you don’t even need any special tools or equipment.
First, mix the dry ingredients together: 1 cup of flour, sugar, salt, and yeast.
Then, add the wet ingredients: hot water and oil. The important part about the wet ingredients is that the water must be hot (between 120°-130°F). If you have an instant read thermometer, use it to test the water. Otherwise, just think “hot bathwater” when testing it.
Stir the mixture together until it’s a wet mixture.
Then add more flour, just enough that it comes together in a ball. I find that adding about 1/2-¾ cup is perfect. Stir it together until it forms a ball. It’ll be a bit sticky but not too wet.
Then turn the dough out onto a floured surface.
Add more flour and knead it for a few minutes, or until it forms a non-sticky ball and the dough bounces back when you touch it.
This is where the Rapid Rise® Yeast works its magic: instead of waiting for the dough to double in size, you simply let it rest 10 minutes.
It will grow a little bit, but not too much.
Meanwhile, prepare your toppings and your oven.
For a perfectly crispy and browned pizza, preheat your oven to 500°F. Place your pizza pan or pizza stone (or a rimmed baking sheet) in the oven to preheat.
Use a piece of parchment paper and roll out the dough to a 10-12-inch rectangle.
At this point, since we’re making a breakfast pizza, you should pre-bake the crust for about 5-7 minutes. It’ll start to brown.
Then, add your toppings.
Again, making a breakfast pizza has so many possibilities: use whatever toppings you love for breakfast. Our favorites are bacon and eggs.
I cooked the bacon until crispy and chose to do a “fried” style egg on top. Top the crust with cheese and bacon. Make 3 wells in the cheese for the eggs to lay and crack your eggs on top.
Brush the edges with olive oil and bake until the cheese is melted and eggs are cooked through, about 5-8 more minutes.
Topped with chives, this makes the perfect breakfast recipe: a homemade breakfast pizza.
The 30-minute pizza crust recipe can also be found on Breadworld.com!
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Homemade Breakfast Pizza
For the Pizza Dough:
- 1 ¾ to 2 1/4 cups all-purpose flour
- 1 envelope Fleischmann’s® RapidRise® Yeast
- 1 1/2 teaspoon granulated sugar
- 3/4 teaspoon salt
- 2/3 cup very warm water 120°-130°F
- 3 tablespoons oil
For the toppings:
- 5 slices center cut bacon
- 1 1/2 cups mozzarella cheese shredded
- 3 large eggs
- Chives for garnish
- Preheat oven to 500°F. Place pizza pan or rimmed baking sheet in the oven to preheat.
- Combine 1 cup flour, undissolved yeast, sugar, and salt in a large bowl. Add very warm water and oil; stir until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form ball and be slightly sticky. Knead dough for about 4 minutes on a floured surface, until it is smooth and elastic. Cover and rest for 10 minutes.
- While the dough is resting, cook the bacon to very crisp. Drain and crumble.
- Stretch and pat dough with floured hands to a 10 to 12-inch circle. Place on parchment paper. Bake for 6 minutes.
- Sprinkle with cheese, top with crumbled bacon, and crack the eggs over the top. Note: when cracking the eggs, create little wells of cheese so the egg has a place to sit. Brush the edges of the crust with olive oil.
- Bake for an additional 6-8 minutes (or until eggs are done to desired consistency and crust is golden).
- Garnish with chives, slice, and serve while hot.
Nutritional information not guaranteed to be accurate
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Last Updated on May 20, 2022
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: January 24, 2019