Soft and fluffy homemade pizza dough topped with bacon, eggs, relish and mozzarella.
I've been wanting to make this Breakfast Pizza Slab for years. I saw a similar one in a cafe and knew I could make my own epic version.
Breakfast Pizza is a fun alternative to have at the start of the day. However, it can also be eaten for brunch, lunch or a snack. Or serve it cold at a picnic!
This would also be an amazing brunch on Boxing Day, swap the bacon if you have any leftover Christmas ham.
The toppings I used are merely a suggestion. Feel free to go crazy; adding in thinly sliced tomatoes, caramelised onions or fresh chives or thyme as a garnish.
The key combination is the relish, bacon and eggs. This gives the pizza a lovely sweet and salty flavour and is the clearest distinction between regular pizza and breakfast pizza.
How to make Breakfast Pizza Slab:
Dough: Place warm water and sugar in the bowl of a mixer and stir to dissolve. Add yeast and stir again, leave covered with a tea towel for 10 minutes.
Add flour, olive oil and salt then turn the mixer on to low with the dough hook attached. Mix for 5 minutes until smooth and a little sticky.
Cover with a clean tea towel and leave to rise in a warm place for at least 30 mins until doubled in size.
Turn out onto a floured surface, roll the dough out flat on top of a well-floured bench into a large rectangle, big enough to fit the baking tray.
Place the dough in a greased rectangle baking tray and push the dough into the edges to fit. Let it sit for 20 minutes to rise in the tray while the oven heats up to 220ºC.
Toppings: Spread relish to cover the dough and arrange the bacon on top. Carefully crack the eggs into the gaps.
Scatter over mozzarella. Grate over fresh parmesan cheese. Season well with salt and pepper.
Bake for 20 minutes until golden and the base is cooked through.
Scatter over fresh Parmesan and serve sliced into 8 large rectangle pieces.
Other great, savoury breakfast ideas from my website include Corn and Spinach Fritters, Sausage Picnic Pie and Mini Pizza Loaves.
Common questions for Breakfast Pizza Slab:
What other topping could I put on this pizza? For a bit of veg factor, you could add sliced mushrooms or baby spinach. Chopped sausage or sun dried tomatoes could be good too! If you have leftover Christmas ham add thick slices instead of bacon.
How long will this keep for? If kept in the fridge in an airtight container, pizza should keep well for 2-3 days.
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Breakfast Pizza Slab
A soft and fluffy pizza topped with bacon, eggs and cheese. Perfect for breakfast or a picnic.
Ingredients
Pizza dough
- 1 cup warm water
- 1 tsp sugar
- 1 tsp active dry yeast
- 2.5 cups flour, 375g
- 2 Tbsp olive oil
- 1 tsp salt
Toppings
- ½ cup tomato relish or chutney
- 250g streaky bacon
- 8 eggs, size 6
- ½ cup grated mozzarella
- 20g parmesan cheese
- Fresh Italian parsley, to serve
Instructions
- Dough: Place warm water and sugar in the bowl of a mixer and stir to dissolve. Add yeast and stir again, leave covered with a tea towel for 10 minutes.
- Add flour, olive oil and salt then turn the mixer to low with the dough hook attached. Mix for 5 minutes until smooth and a little sticky. (Knead with your hands if you do not have a mixer)
- Cover with a clean tea towel and leave to rise in a warm place for at least 30 mins until doubled in size.
- Turn out onto a floured surface, roll the dough out flat on top of a well-floured bench into a large rectangle, big enough to fit the baking tray.
- Place the dough in a greased rectangle baking tray and push the dough into the edges to fit. Let it sit for 20 minutes to rise in the tray while the oven heats up.
- Preheat the oven to 220°C fan bake.
- Toppings: Spread relish to cover the dough and arrange the bacon on top. Carefully crack the eggs into the gaps.
- Scatter over mozzarella. Grate over fresh parmesan cheese. Season well with salt and pepper.
- Bake for 20 minutes until golden and the base is cooked through.
- Scatter over fresh parmesan and serve sliced into 8 large pieces.
Notes
- My baking tray is 25 x 38 cm.
- Great additions would be thinly sliced tomatoes, ham, caramelised onions or chives to garnish.
- This pizza can be eaten cold the next day, a great option for a picnic.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 490Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 225mgSodium: 1089mgCarbohydrates: 46gFiber: 2gSugar: 8gProtein: 25g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
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Tanya Farnell says
I like your Recipes, but im sick and tired of all the BLOODY ADVERTISEMENTS that keep popping up in the RECIPES !!!!!!!
WHY CAN'T YOU POST FULL RECIPES WITHOUT THE BLOODY ADVERTISEMENTS
VJcooks says
Hi Tanya, the advertisements are how I make a living for the hundreds of free recipes I create, test, style, photograph and write about regularly on my website. The 'Jump to recipe" button at the top of the page will take you straight to the recipe, bypassing the rest of the post, if you prefer. Thanks, and have a great day.
Donna says
This is an amazing recipe. Thanks for creating it.
VJ cooks says
Thank you!
Anna says
Looks amazing! Do you think this could be frozen?
Thanks!
VJ cooks says
Ooh I haven't tried that sorry! I would prefer my eggs cooked fresh as I'd be worried that that the texture of the eggs would change in the freezing/defrosting process.
Angela says
Could this be made GF?
VJ cooks says
If you have a really good gluten free bread recipe! But I wouldn't recommend making a straight swap for gluten free flour.
Tracey McHardie says
Do I have to put the dough in a mixer - or can this be handmade?
VJ cooks says
You can do it by hand.