Crispy Breakfast Pizza with a Runny Egg Center
A shatter-crisp crust, melty cheese, and a perfectly runny egg center — ready in 20 minutes flat. The secret is par-baking the dough before adding toppings, so every bite stays crunchy.
Equipment
- Baking sheet (half-sheet, 18x13 inches)
- Parchment Paper
- Small bowl (for cracking eggs)
- Pastry brush (or your fingers)
- Chef's knife or pizza cutter
Ingredients
Dough
- 1 lb pizza dough (room temperature, store-bought or homemade)
- 1 tbsp olive oil
Toppings
- 1 cup shredded low-moisture mozzarella
- 1/2 cup grated Parmesan
- 4 slices bacon (cooked and crumbled, or 1/2 cup cooked sausage)
- 4 large eggs
For Finishing
- Salt, black pepper, and red pepper flakes (to taste)
- Fresh herbs (chives or parsley) and hot honey (for serving)
Instructions
- Preheat and prep: Crank your oven to 500°F (260°C) with a rack in the middle. If you have a pizza steel or stone, place it in the oven to heat.
- Stretch the dough: On a piece of parchment paper, stretch your dough into a rectangle or round about 1/4-inch thick. Don't stress about perfection — rustic is part of the charm. (You should be able to see light through the thinnest parts of the dough.)
- Par-bake the crust: Brush the dough with olive oil. Bake for 5–7 minutes, until it's puffed and just starting to turn golden at the edges. This is the non-negotiable step — it keeps the crust crispy.
- Add the toppings: Pull the crust out. Sprinkle mozzarella and Parmesan evenly over the surface. Add the pre-cooked bacon or sausage. Leave four small wells or bare spots in the cheese where the eggs will go.
- Crack the eggs: Crack each egg into a small bowl first (this keeps stray shells off the pizza), then gently slide them onto the pizza into those bare spots, spacing them evenly.
- Second bake: Return to the oven and bake for 6–8 minutes. The whites should be set but the yolks should still jiggle when you shake the pan. Watch it closely in the last two minutes — every oven is different.
- Finish and serve: Pull it out and let it rest for 2 minutes (this lets the cheese set slightly so it doesn't all slide off). Sprinkle with salt, pepper, red pepper flakes, and fresh herbs. Drizzle with hot honey if desired. Cut into squares and serve immediately.
Notes
Make-ahead tip: Par-bake the crust the night before, wrap it in foil, and store at room temperature. In the morning, just top and bake.
Key advice: Never skip the par-bake — it's the difference between crispy and soggy. Use low-moisture mozzarella (fresh mozzarella releases too much water). Crack eggs into a small bowl first to avoid shells. Let the pizza rest 2 minutes before cutting for cleaner slices.
Storage: Leftovers keep in the fridge for 1 day but the crust will soften. Reheat in a skillet or toaster oven at 350°F (175°C) for about 5 minutes. Not recommended for freezing.