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Breakfast Pizza
Written By: Tod Dimmick, cookbook author and editor of

Breakfast Pizza

Pizza for breakfast is something most of us have already enjoyed, but usually by accident because it’s the only thing left in the fridge.

Breakfast pizza, on the other hand, is on purpose, and delicious.

Prep time: 15 minutes
Cook time: 20 minutes
Yield: 2 pizzas

1 package (1 lb) prepared pizza dough, room temperature
1 jar (12 oz.) pizza sauce (There will be some leftover)
1 package (12 oz) shredded mozzarella cheese, or sliced fresh mozzarella
12-14 strips bacon, cooked
8 fresh eggs
4-6 scallions, white and light green parts thinly sliced

Preheat the oven to 425F.

Divide the dough in half, and on a floured surface roll out the dough to a circle about 14” across. Place dough on a floured pizza or baking tray. Spread about ¼ cup sauce across the dough. Sprinkle half of the cheese over the pizza, with a little extra around the edges to help contain the eggs. Arrange half of the bacon on top. Repeat with the other crust and slide the pizzas in the oven. Bake for 6-7 minutes, or until cheese is beginning to melt. Then, bring them out, and carefully crack 4 eggs, evenly spaced, across each pizza. Sprinkle with scallions. Carefully return the pizzas to the oven (those eggs will want to pour off if you tilt that baby) and cook for 8-12 minutes, or until egg whites are solid but the yolks are still golden and soft.

While the ingredients might say “breakfast”, this pizza makes a tasty meal any time of day. If it’s for dinner, try a dry rose alongside.

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