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an overhead shot of a breakfast pizza on a wooden pizza peel. it has been cut in half through the center of the fried egg, the yellow yolk spilling onto the board between the two split halves.

breakfast pizza with a fried egg on top

Rebecca Eisenberg
A thin crust pizza with a cheesy béchamel sauce topped with thinly sliced potatoes, lots of cheese, bacon bits, and a fried egg to finish. Make your pizza dough in advance so it's ready to go when you are.
Yield: This recipe makes enough béchamel sauce for 3-4 medium pizzas, but only enough toppings for one 12-14" pizza.
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Prep Time 20 mins
Cook Time 5 mins
Resting Time 1 hr
Total Time 1 hr 25 mins
Course Breakfast, Main Course
Cuisine American, Italian
Servings 8 slices


béchamel cheese sauce

  • 2 tablespoon butter
  • 3 tablespoon flour
  • 1 cup milk
  • ½ cup parmesan cheese
  • ¼ teaspoon salt
  • teaspoon pepper
  • pinch whole nutmeg

pizza toppings

  • 3 strips bacon
  • 8 fingerling potatoes (sliced on a diagonal ⅛" thin)
  • ½ cup low-moisture mozzarella cheese (shredded)
  • 1 scallion (thinly sliced)
  • cup parmesan cheese (microplaned)
  • 1 egg
  • pinch salt
  • pinch freshly cracked black pepper


Make the toppings and sauce

  • Cook bacon until crisp in a large skillet over medium to medium high heat. Remove bacon from pan to rest on a paper towel, and reduce heat to medium. Once cool, chop into ½" pieces.
    Cook thinly sliced potatoes in remaining bacon fat until crispy and cooked through, approximately 3 minutes per side. Remove from skillet.
  • In a small saucepan over low heat, melt the butter. As soon as the butter has fully melted, add the flour and use a fork to stir until the mixture is thick, almost like a paste.
  • Increase the heat to just below medium and slowly pour in the milk, stirring and whisking constantly with the fork to break up any lumps.
  • Add in the salt, pepper, and nutmeg. Stir to combine. Let simmer and thicken for a few minutes, stirring occasionally, then add the parmesan cheese and stir until smooth and creamy. Remove from heat and set aside.

pizza assembly & baking

  • An hour before you plan to bake your pizza, preheat a baking steel on the top rack of the oven for 1 hour at 500°F. If using homemade dough from the fridge, take it out of the fridge and let it come to room temp for an hour while the oven preheats.
  • Dust your counter with ¼-½ cup flour and plop your pizza dough down in the center. Dust the surface of the dough with flour. Pick the dough up in both hands with your fingertips and thumbs pointing down. The dough will begin to stretch toward the counter. Rotate the dough through your hands, letting the dough stretch downward as you go. Gravity will do most of the work as you stretch the dough, so be gentle and patient so you don't tear the dough. Adjust your grip so you're holding the thicker edge of the crust as it stretches.
    When the dough is about 7-8" across, lay it flat on your counter and slide your hands under it with your palms against the counter. Stretch the dough on the backs of your hands by lifting them and and gently stretching them apart, rotating the dough between each stretch. If the dough gets too thin or you're worried it's going to tear, you can also lay it flat on the counter, gently pick up an edge of the dough with both hands, and hold it just a few inches off the counter to control the stretch as the dough gets thinner.
  • When your dough is about 12-16" across, dust a pizza peel with a generous 50/50 blend (approx ⅛ cup) of all purpose and semolina flour. (If you don't have a pizza peel, place a sheet of parchment paper on the back of a sheet pan.)
    Transfer the pizza dough to the pizza peel.
  • Work quickly to assemble the toppings so the dough doesn't absorb the flour and stick to the peel. Use the back of a spoon to spread ¼ cup of the béchamel sauce, then arrange the potatoes in an even layer, followed by a layer of mozzarella cheese. Finish it with ⅔ of the chopped bacon.
  • Launch the pizza into the oven on the baking steel and set a timer for 2 minutes. Crack an egg into a small cup or bowl. At 2 minutes, slide the pizza out, rotate it, and tip the egg onto the center of the pizza. Season with salt and pepper. Slide the pizza back in for another 2 minutes, turning on your oven's broiler setting if it has one.
    Check the egg after 2 minutes — if the egg white still seems undercooked on top, leave the pizza in the oven for an additional 1-2 minutes.
  • Remove the finished pizza from the oven and top with remaining bacon bits and thinly sliced scallions. Slice and serve immediately.



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