Supreme Bacon and Egg Breakfast Pizza

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4 People
Print Recipe


  • 8 oz pizza dough about the size of a softball
  • 2 tbsp sriracha ketchup or plain ketchup
  • 6 oz mozzarella cheese
  • 1 whole green bell pepper I took a half of 2 different colored bell peppers
  • 2 whole mushrooms sliced
  • 4 slices cooked bacon
  • 1/2 cup arugula
  • 1/4 cup fresh basil
  • 2-4 whole eggs You may want to do 1 egg per person.


  • Preheat oven to 500F. Slice and chop all your toppings. If you don't have a mandolin, you can use the slicing side of my cheese grater to get consistent and thin slices.
  • Place your dough on a dry surface with some flour.
  • Roll the dough into a thin (about 1cm) layer with a rolling pin, or by hand, moving in a circular motion. Flip the dough and roll each time so it doesn't get too sticky.
  • You want your dough to be in a rectangular shape; you may need to stretch it by hand to get the shape you need. Place the dough on a dark baking sheet.
  • With a spoon, spread the sriracha ketchup on the dough in a very thin layer.
  • Top with cheese, bell pepper and mushrooms, place in the oven for about 5-6 minutes
  • Take the pizza out, then top with bacon, arugula and basil, but leave spots on the pizza for the egg. This will prevent the egg white from spreading too much.
  • Crack the eggs and place them in the emptier spots of the pizza; place back in the oven for another 5-6 minutes until the egg is completely cook.
  • Cut up and serve with more sriracha ketchup or enjoy as is!