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
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
American
Author:
HALO
Servings
2 pizzas
Prep Time
15 minutes
Cook Time
10 minutes
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
Pizza Dough
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2 x 250g pizza dough balls, cold fermented for 48–72 hours
Garlic Cream Base
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4 tablespoons crème fraîche or sour cream
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2 cloves garlic, finely grated
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Pinch of fine salt
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Pinch of white pepper
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1 teaspoon fresh thyme leaves (optional)
Toppings - Per Pizza
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4 rashers streaky bacon, cooked until almost crispy and roughly chopped
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80g low-moisture mozzarella, torn
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2 large eggs
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30g parmesan, finely grated
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Pinch of chili flakes
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Flaky sea salt
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Fresh chives, finely sliced
Optional Add-ons
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Sliced mushrooms, sautéed
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Sun-dried tomatoes
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Baby spinach, wilted
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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.
Recipe Note
Crack your eggs toward the center of the pizza but not at the very center. If they slide during the launch or while the stone rotates, a central egg ends up at the edge of the crust. Two eggs positioned at 10 o'clock and 2 o'clock stay well within the cheese base.
700°F not 750°F for this recipe. The extra 30–45 seconds of bake time at the slightly lower temperature is what allows the whites to set completely before the crust burns. At 750°F the crust is done before the whites have had enough time.
The bacon goes on almost cooked rather than raw because raw bacon on a pizza doesn't fully render in a 2–3 minute bake, you end up with chewy, undercooked fat rather than crispy lardons. Almost-cooked bacon finishes perfectly.
Crème fraîche holds up better than double cream or béchamel at pizza oven temperatures, it doesn't split or bubble off the pizza the way a looser cream sauce does.
Runny yolks are the point. A yolk that breaks when you cut the pizza and runs across the crust is not a mistake. It's the whole reason this pizza exists. Don't overbake chasing a fully set yolk.
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