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
Yield 4 individual servings
- 1 batch Roman-Style Pizza Dough (recipe follows)
- 8 slices pancetta, or 4 slices prosciutto
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 cup (250 ml) Mornay Sauce (recipe follows)
- About 4.5 oz (125 g) fresh mozzarella cheese (use Mozzarella di Bufala for a real treat)
- 12 to 16 thin asparagus shoots, tougher ends snapped or cut off (or use thicker asparagus shoots, sliced lengthwise)
- 4 eggs
- Flaky sea salt and freshly ground black pepper
- Minced chives (optional)
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.
Roman-Style Pizza Dough
Makes 1 large, thin-crust 14 in (35 cm) pizza, or 4 individual, thin-crust 6 in (15 cm) pizzas
2 tsp (8 g / 10 ml) granulated sugar
1 packet (2 1/4 tsp / 7 g) active dry yeast
2 tbsp (30 ml) extra-virgin olive oil, divided
1 tsp (5 ml) kosher salt, or fine sea salt
2 1/2 cups (310 g) all-purpose flour, plus more for dusting
In the bowl of a stand mixer fitted with the dough hook, or in a large mixing bowl, combine 3/4 cup (180 ml) warm water (100 to 115°F / 38 to 46°C) with the sugar and the yeast. Let sit until the yeast has bloomed (it should look spongy on the surface), about 5 minutes. Mix in the olive oil and the 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 a work surface; knead until smooth and elastic, adding more flour when the dough is sticking, about 6 minutes total.
Lightly oil a large bowl. Transfer the dough to the bowl. Cover with plastic wrap and place in a warm place, such as a turned-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. Alternatively, you can 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 and Selma Morrow, Bon Appétit Magazine
Classic Mornay Sauce
Makes about 1 cup (250 ml)
1 1/4 cups (310 ml) milk
1 onion wedge (about 1/4 a medium-sized onion)
1 bay leaf
2 whole cloves
Freshly grated nutmeg
2 tbsp (28 g / 30 ml) unsalted butter
2 tbsp (16 g / 30 ml) all-purpose flour
1/4 cup (14 g) finely grated strong-tasting cheese, such as Gruyère or Parmesan
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. Strain the 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 whisk in the flour. Cook, whisking continuously until the mixture (called a “roux”) is just fragrant, about 2 minutes. Remove from the heat and slowly whisk in the warm milk. Return the saucepan to medium-low heat and cook without boiling, whisking constantly, until the sauce reaches the consistency of a thick cream soup, 8 to 10 minutes. Remove from the heat and whisk in the grated cheese. Season with salt and pepper, to taste.
Use the sauce immediately, or transfer to an airtight container and refrigerate for up to 3 days. The cold sauce will remain spreadable so you can use it on the pizza straight from the fridge.
Recipe Credit: Adapted from The Joy of Cooking