Breakfast Pizza on Sourdough Crust (Easy Homemade Recipe)

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This homemade breakfast pizza on sourdough crust is topped with eggs, bacon, and three cheeses for an easy, hearty breakfast or brunch recipe.

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Breakfast pizza might just be the best excuse to eat pizza before noon—and once you try it on a homemade sourdough crust, there’s no going back. This from-scratch breakfast pizza is hearty, comforting, and made with simple, real ingredients like eggs, bacon, and plenty of cheese, all baked on a crisp sourdough pizza crust – get the recipe here.

We love making this for slow weekend mornings, brunch with family, or even breakfast-for-dinner. It’s filling, flavorful, and surprisingly easy to make at home. If you already have sourdough discard or dough on hand, you’re halfway there.

This recipe makes one 12-inch breakfast pizza, which is perfect for sharing—or not.

Why You’ll Love This Breakfast Pizza

• Made completely from scratch with real, simple ingredients
• Crispy sourdough crust with a soft, savory egg topping
• Perfect for breakfast, brunch, or breakfast-for-dinner
• Customizable with your favorite toppings
• Baked hot and fast for the best texture

The sourdough crust adds just a slight tang that pairs beautifully with the rich eggs and salty bacon. It also holds up well under the toppings, especially with a quick par-bake.

The Secret to Great Breakfast Pizza: Par-Baking the Crust

Because breakfast pizza uses eggs instead of sauce, par-baking the crust is essential. Giving the dough a quick bake before adding toppings helps prevent a soggy center and ensures the bottom stays crisp—even with all those delicious toppings piled on.

Using a pizza stone and a hot oven (500°F) takes this pizza to the next level and gives you that bakery-style crust at home.

Ingredients You’ll Need

This breakfast pizza is made with simple pantry staples and fresh ingredients:

• Sourdough pizza crust (½ batch, enough for one 12-inch pizza) I like to make a full batch and freeze 1 crust for later.
• Bacon
• Eggs
• Fresh mozzarella
• Shredded cheddar cheese
• Shredded parmesan cheese
• Salt, pepper, Italian seasoning, and garlic powder

Optional toppings:
Fresh tomatoes and basil add a bright, fresh finish if you want to lean into a brunch-style pizza.

How to Make Breakfast Pizza on Sourdough Crust

1. Preheat the Oven

Preheat your oven to 500°F.

2. Roll Out the Dough

Roll your sourdough pizza dough into a 12-inch circle on a lightly floured surface and place on a pizza stone.

3. Par-Bake the Crust

Bake for 5 minutes. This quick par-bake helps set the crust before adding the toppings.

4. Cook the Bacon

While the crust par-bakes, cook 8 slices of bacon according to package directions. Once cooked, chop into bite-sized pieces and set aside.

5. Add the Eggs

Remove the crust from the oven. Using a fork, gently poke holes across the bottom of the crust—this helps prevent bubbling.

Crack 5 eggs directly onto the crust. Use a fork to break the yolks and spread the eggs evenly across the surface.

Season the eggs with:

• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon Italian seasoning
• ½ teaspoon garlic powder

6. Add the Cheese

Top the eggs evenly with:

• 3.5 ounces fresh mozzarella (around 1/2 cup if you don’t have a kitchen scale), torn into small pieces
• ¾ cup shredded cheddar cheese
• ¼ cup shredded parmesan cheese

7. Bake

Return the pizza to the oven and bake for 10 minutes, or until the eggs are just set and the cheese is melted and bubbly.

8. Finish and Serve

Remove the pizza from the oven and sprinkle the chopped bacon evenly over the top. Slice and serve immediately.

For an extra fresh touch, top with fresh tomatoes and basil just before serving.

Tips for the Best Breakfast Pizza

• Don’t overbake. The eggs will continue to cook slightly after the pizza comes out of the oven.
• Use whole-milk cheeses for the best melt and flavor.
• Par-baking is key. Skipping this step can lead to a soggy crust.
• Let it rest for a minute or two before slicing to help the toppings set.

Easy Variations

This breakfast pizza is incredibly flexible. Try one of these variations:

• Swap bacon for breakfast sausage or ham
• Add sautéed onions, peppers, or spinach
• Use sharp white cheddar for extra flavor
• Add a drizzle of hot honey or chili oil after baking

What to Serve with Breakfast Pizza

This pizza is hearty on its own, but it pairs well with:

• Fresh fruit or berries
• A simple green salad
• Coffee, lattes, or fresh juice

Storage & Reheating

Leftovers can be stored in an airtight container (check out these reusable pizza storage containers) in the refrigerator for up to 3 days.

To reheat, warm slices in a 375°F oven until heated through. This keeps the crust crisp better than the microwave.

Frequently Asked Questions (FAQ) – Breakfast Pizza on Sourdough Crust

1. Do I have to use your sourdough pizza crust?
No! While sourdough adds a delicious tang and great texture, you can use any pizza crust you like—store-bought, whole wheat, or your favorite homemade dough.

2. Can I make this breakfast pizza ahead of time?
You can prep the crust and chop the toppings ahead, but it’s best to add the eggs and cheese right before baking for the freshest results.

3. Can I use different meats instead of bacon?
Absolutely! Try breakfast sausage, ham, or even turkey bacon for a twist on this recipe.

4. How do I prevent the crust from getting soggy?
Par-baking the crust for 5 minutes before adding the eggs is key. Also, poking holes in the crust helps release steam so it stays crisp.

5. Can I make this pizza vegetarian?
Yes! Simply skip the bacon and add your favorite veggies, like spinach, mushrooms, or bell peppers.

6. Can I use different cheeses?
Definitely! While mozzarella, cheddar, and parmesan melt beautifully together, you can swap in gouda, fontina, or even a spicy pepper jack for a new flavor profile.

7. How should I reheat leftover breakfast pizza?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for 5–10 minutes to keep the crust crisp. Avoid microwaving if you want the crust to stay crunchy.

8. Can I make mini or personal-sized breakfast pizzas?
Yes! Simply scale down the dough, toppings, and baking time slightly. These are perfect for kids or individual servings.

Final Thoughts

This homemade breakfast pizza on sourdough crust is one of those recipes that feels special but is still totally doable. It’s perfect for slow mornings, casual brunches, or anytime you want something comforting and homemade.

If you try this recipe, I’d love to hear how you topped yours. Leave a comment below or tag me when you make it—I love seeing your creations!

Don’t forget to check out the full step-by-step video on YouTube (video linked above). Save this recipe on Pinterest, then follow me on YouTube, TikTok, and instagram @my.colorado.kitchen so you never miss a new recipe.

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