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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

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Breakfast Pizza from Scratch // FoodNouveau.com

Breakfast Pizza from Scratch

Prep Time:15 minutes
Cook Time:8 minutes
Total Time:23 minutes
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.

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Breakfast Pizza from Scratch // FoodNouveau.com

Roman-Style Pizza Dough

This versatile pizza dough is best enjoyed thinly stretched, Roman-style.
Prep Time:25 minutes
Proofing Time:1 hour 30 minutes
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 minutes
Cook Time:27 minutes
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

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

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Author: Marie Asselin

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

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