Breakfast or pizza? Why choose! This breakfast pizza recipe changes what you think a Saturday morning can be. Crispy blistered crust, runny eggs, crispy bacon, and a garlic cream base out of a up to 750°F pizza oven in 90 seconds.
Breakfast Pizza
|HALO
Breakfast Pizza
HALO
2 pizzas
15 minutes
10 minutes
American
Breakfast
Nobody expects pizza for breakfast. Nobody expects it to be the best thing they've eaten all week either. A blistered crust, runny eggs, crispy bacon, and a garlic cream base out of an up to 750°F fired oven in under five minutes. This is the morn...
Ingredients
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2 x 250g pizza dough balls, cold fermented for 48–72 hours
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4 tablespoons crème fraîche or sour cream
2 cloves garlic, finely grated
Pinch of fine salt
Pinch of white pepper
1 teaspoon fresh thyme leaves (optional)
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4 rashers streaky bacon, cooked until almost crispy and roughly chopped
80g low-moisture mozzarella, torn
2 large eggs
30g parmesan, finely grated
Pinch of chili flakes
Flaky sea salt
Fresh chives, finely sliced
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Sliced mushrooms, sautéed
Sun-dried tomatoes
Baby spinach, wilted
Caramelized onions
Directions
On the Elite Griddle at medium heat until almost but not quite crispy. It will finish in the pizza oven and crisp fully during the bake. Chop roughly into lardons and set aside. Reserve the rendered bacon fat on the griddle, we can use this later.
Mix the garlic cream base. Combine crème fraîche, grated garlic, salt, white pepper, and thyme if using. Stir until smooth. Taste; it should be rich, garlicky, and slightly tangy. This is the sauce that replaces tomato on this pizza and it needs to be well seasoned before it goes on the dough.
Fire up your Versa 16 Pizza Oven and bring the stone to up to 700°F. Breakfast pizza bakes slightly cooler than a Neapolitan at 700°F rather than 750°F because the eggs need a little more time to set without the crust burning. Allow 15–20 minutes for the stone to reach full temperature.
Pull your dough balls from the refrigerator at least 2 hours before baking if you haven't already. Flour your work surface and stretch each ball to approximately 10–12 inches using your fingertips and gravity, no need on a rolling pin.
Lay the stretched dough on a lightly floured peel. Spread the garlic cream base across the surface in a thin even layer leaving a 1-inch border. Try not to overload here. Too much cream base makes the center of the pizza soggy before the eggs go on.
Scatter torn mozzarella across the cream base. Add the chopped bacon. Grate parmesan over the top. Add a pinch of chili flakes.
Carefully crack two eggs directly onto the pizza before it goes in the oven. One egg toward the center-left, one toward the center-right. They need to be positioned away from the very center so the rotating stone doesn't pool the whites into one spot. Season the eggs with a pinch of flaky salt.
Slide the pizza onto the rotating stone with a confident forward motion. Close the door. Bake for 2–3 minutes (or desired doneness of your eggs) at 700°F. Watch through the door. Your pie is done when the crust is blistered and spotted, the cheese is bubbling, and the egg whites are fully set with the yolks still visibly soft.
Remove with the peel. Finish immediately with fresh chives, a final grate of parmesan, and a pinch of flaky salt. Cut and serve within 60 seconds as the eggs continue cooking on the residual heat of the crust and the yolk window closes fast.
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