SHARE
  • V
  • GF
  • NS
  • DF
  • View Recipe Key

Breakfast Pizza from Scratch

Breakfast Pizza from Scratch

For true pizza lovers, there’s nothing like starting your day with a breakfast pizza. Learn how to make a memorable one, from the best crust to the most scrumptious toppings!

Breakfast Pizza from Scratch // FoodNouveau.com

This post contains affiliate links. Full disclosure is at the bottom of the article.


Breakfast Pizza from Scratch // FoodNouveau.com

Breakfast Pizza from Scratch

Prep Time:15 mins
Cook Time:8 mins
Total Time:23 mins
Servings 4 individual servings
Author Marie Asselin, FoodNouveau.com

Ingredients

Instructions

  • If you made the pizza dough ahead of time, bring it back to room temperature 30 minutes before rolling. Place a pizza stone on the bottom rack of the oven, then preheat to 450°F (230°C) for at least 30 minutes before using.
  • If using pancetta, quickly sauté it in a hot nonstick skillet until crisp, about 1 minute per side. (No need to fry prosciutto.) Set aside.
  • Separate the pizza dough into 4 equal portions. Lightly flour a working surface, then roll out each portion of dough into 6- to 7-inch (15- to 18-cm) rounds. Place each round of dough on a square of parchment paper.
  • Brush the dough with olive oil. Cover with Mornay sauce. Thinly slice the fresh mozzarella and divide between the pizzas. Cover the cheese with 2 slices of crisp pancetta, or 1 slice of prosciutto. Scatter the asparagus over the pizzas.
  • Bake the pizzas 2 at a time (or more, if your pizza stone accommodates it) for about 8 minutes, or until the dough is puffed up and golden brown and the cheese is bubbly. Remove from the oven and bake the remaining pizzas.
  • While the pizzas are baking, fry the eggs sunny side up in a very hot oiled skillet, seasoning each with flaky sea salt and freshly ground black pepper.
  • Serve each breakfast pizza topped with a fried egg. Garnish with minced chives, if desired, and enjoy right away.

Did you make this?

Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.

Breakfast Pizza from Scratch // FoodNouveau.com

Roman-Style Pizza Dough

This versatile pizza dough is best enjoyed thinly stretched, Roman-style.
Prep Time:25 mins
Proofing Time:1 hr 30 mins
Servings 4 individual, thin-crust 6 in (15 cm) pizzas
Author Marie Asselin, FoodNouveau.com

Ingredients

Instructions

  • In the bowl of a stand mixer fitted with the dough hook, or in a large mixing bowl, combine ¾ cup (180 ml) warm water (100 to 115°F / 38to 46°C) with the sugar and the yeast. Let sit until the yeast has bloomed (itshould look spongy on the surface), about 5 minutes. Mix in the olive oil andthe salt. Using a fork, stir in 2 cups (250 g) of the flour. Knead the dough, using the stand mixer or by hand, adding more flour to keep it from sticking, for about 6 minutes, or until the dough is smooth and elastic. Turn out onto awork surface; knead until smooth and elastic, adding more flour when the doughis sticking, about 6 minutes total.
  • Lightly oil a large bowl. Transfer the dough tothe bowl. Cover with plastic wrap and place in a warm place, such as aturned-off oven with the light on, for 90 minutes.
  • If using the dough right away, roll out the dough following the instructions in the Breakfast Pizza recipe.
  • FREEZING TIPS: Wrap the dough in plastic wrap and refrigerate for up to 2 days, or freeze in a heavy-duty freezer bag for up to 1 month.
  • Recipe Credit: Adapted from Sarah Tenaglia andSelma Morrow, Bon Appétit Magazine.

Did you make this?

Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.

Breakfast Pizza from Scratch // FoodNouveau.com

Breakfast Pizza from Scratch // FoodNouveau.com

Classic Mornay Sauce

This elegant creamy, cheesy sauce is wonderful as a base for pizza, or to serve over vegetables and eggs.
Prep Time:10 mins
Cook Time:27 mins
Servings 1 cup (250 ml)
Author Marie Asselin, FoodNouveau.com

Ingredients

Instructions

  • In a medium saucepan set over low heat, combine the milk, onion wedge, bay leaf, cloves, and some freshly grated nutmeg. Simmer very gently, uncovered, for 15 minutes. Strainthe milk to a measuring cup and discard the onion, bay leaf, and cloves.
  • Wash the saucepan and return to medium-low heat. Melt the butter, then whiskin the flour. Cook, whisking continuously until the mixture (called a"roux") is just fragrant, about 2 minutes. Remove from the heat andslowly whisk in the warm milk. Return the saucepan to medium-low heat and cookwithout boiling, whisking constantly, until the sauce reaches the consistencyof a thick cream soup, 8 to 10 minutes. Remove from the heat and whisk in thegrated cheese. Season with salt and pepper, to taste.
  • Use the sauce immediately, or transfer to an airtight container andrefrigerate for up to 3 days. The cold sauce will remain spreadable so you canuse it on the pizza straight from the fridge.
  • Recipe Credit: Adapted from The Joy of Cooking

Did you make this?

Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.

This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

Prep Time: 15 mins
Cook Time: 8 mins
Total Time: 23 mins

WHAT DID YOU THINK OF THIS RECIPE?

Rate + Review

Your email address will not be published. Required fields are marked *

Recipe Rating