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My skillet breakfast pizza recipe is made with crispy bacon, breakfast sausage links, mozzarella cheese, and gooey sunny-side-up eggs. It’s got all the elements of a glutenous breakfast and is perfect for your next Sunday brunch.
This is a unique pizza recipe that is topped with all breakfast items. The toppings are cooked in a cast iron skillet, infusing your dough with delicious bacon flavor. Baked to perfection with runny eggs and finished with a drizzle of arugula pesto for irresistible fresh flavor.
If you’re looking for more delicious breakfast skillet recipes, try my corned beef hash and eggs, sweet potato breakfast hash, and my tater tot breakfast casserole.
Table of Contents
Ingredients & Substitutions
- Pizza dough: ensure pizza dough is proofed before using. If you use store-bought dough. Let it rest covered with foil on the counter for 3-4 hours. This brings the dough to room temp and helps it bake better.
- Bacon: I like to occasionally sub maple bacon. It adds just a hint of sweetness to a very savory recipe. You can use thick-cut bacon or regular bacon.
- Breakfast sausage: maple sausage is another way to add sweetness to the pizza if you can’t find maple bacon. I like to use the small and narrow natural casing breakfast sausage links, although ground and sausage patties also work.
- Shredded mozzarella cheese: low-moisture shredded mozzarella is my preferred cheese. You can also sub cheddar or a mix of the two.
See the recipe card for full information on ingredients and quantities below.
Step by Step Instructions
Step 1.
Preheat the oven to 500°F. In a 12-inch cast iron skillet over medium heat, crisp the bacon to the desired doneness. Transfer to a paper towel-lined plate to drain. Brown sausages until fully cooked through.
Step 2.
Chop bacon and sausage and set aside. Carefully wipe the hot skillet clean, using the leftover bacon grease to grease the pan. Keep the skillet hot for the next step. This will help the bottom of the crust cook more quickly in the oven.
Step 3.
Hand-shape the dough into a 10-inch crust. Keep the crust thinner in the center with a little extra around the edges. Arrange the dough with the crust edges just coming up the sides of the skillet.
Step 4.
Layer cheese leaving a 1/2 inch crust around the edges. Top with sausage and bacon. Crack 5 eggs evenly over the pizza. Sometimes it helps to crack eggs into a small prep bowl and gently transfer to the pizza. It’s OK if a little spills onto the crust. Bake for 15-18 minutes on the top rack (8-10 inches from heat source) or until the crust just starts to brown and egg whites are no longer translucent. You want yolks to be a little runny.
Step 5.
Combine all pesto ingredients in a food processor or blender. Blend/pulse until mixed and smooth. Add more oil if too thick.
Step 6.
Sprinkle with green onions and drizzle with optional arugula pesto. Let pizza rest for 5 minutes so the eggs can set before slicing. You can optionally slide the pizza out of the skillet by tilting the pan and pulling the pizza onto a cutting board. This makes cutting easier but it’s not necessary.
Expert Tips
- Preheat the skillet before adding the dough to the skillet. I do this by cooking the bacon/sausage in the skillet before adding the dough. You can place it in the oven or optionally keep it on very low heat on the stove until you’re ready to add the dough.
- You can optionally precook the dough alone for 5-6 minutes before adding the rest of the toppings for a crispier crust.
- Grease your skillet with oil or use leftover bacon grease before adding the pizza crust. It will help the pizza easily slide out of the skillet if you choose to do so.
- Arugula pesto should be slightly granular in appearance. If it’s too thick, add more olive oil to help thin it out a bit. Pesto can be adjusted in a bowl by simply stirring in extra olive oil.
More Breakfast Recipes
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Skillet Breakfast Pizza Recipe
Ingredients
- 16-20 ounces pizza dough
- 4 slices bacon, fully cooked and chopped into 1/2 inch pieces
- 4 breakfast sausage links, fully cooked and thinly sliced
- 5 eggs
- 1 cup shredded mozzarella cheese, or cheddar
- 2 tablespoons green onion, chopped
- 3 tablespoons arugula pesto, optional but delicious
Arugula pesto
- 1 cup loosely packed baby arugula
- 1 tablespoon pine nuts
- 1/2 garlic clove
- 1/3 cup grated parmesan cheese, or Pecorino Romano
- 1/3 cup olive oil
- salt, to taste
Instructions
- Preheat the oven to 500°F.
- In a 12-inch cast iron skillet over medium heat, crisp the bacon to the desired doneness. Transfer to a paper towel-lined plate to drain. Brown sausages until fully cooked through.
- Chop bacon and sausage and set aside. Carefully wipe the hot skillet clean, using the leftover bacon grease to grease the pan. Keep the skillet hot for the next step. This will help the bottom of the crust cook more quickly in the oven.
- Hand-shape the dough into a 10-inch crust. Keep the crust thinner in the center with a little extra around the edges. Arrange the dough with the crust edges just coming up the sides of the skillet.
- Layer cheese leaving a 1/2 inch crust around the edges. Top with sausage and bacon. Crack 5 eggs evenly over the pizza. Sometimes it helps to crack eggs into a small prep bowl and gently transfer to the pizza. It's OK if a little spills onto the crust.
- Bake for 15-18 minutes on the top rack (8-10 inches from heat source) or until the crust just starts to brown and egg whites are no longer translucent. You want yolks to be a little runny.
- Sprinkle with green onions and drizzle with optional arugula pesto. Let pizza rest for 5 minutes so the eggs can set before slicing. You can optionally slide the pizza out of the skillet by tilting the pan and pulling the pizza onto a cutting board. This makes cutting easier but it's not necessary.
Arugula pesto
- Combine all pesto ingredients in a food processor or blender. Blend/pulse until mixed and smooth. Add more oil if too thick.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
