Soft and fluffy homemade pizza dough topped with bacon, eggs, relish and mozzarella. This 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.
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. A perfect breakfast on the go, lunchbox filler, or picnic lunch. If you like the idea of this recipe check out my Egg and Ham Breakfast Muffins, or my Bacon and Egg Picnic Pies.
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Ingredient notes:
- Homemade Dough: Nothing beats a fresh homemade dough base. I would definitely recommend using High Grade Flour over ordinary flour. High Grade Flour has a higher content of gluten which makes the crust chewier.
- Bacon: The fat released when cooked soaks into the dough giving a huge amount of flavour for little effort. You can easily swap this out for ham if you have that.
- Relish: The relish really takes this Pizza Slab to the next level - the sweet, tangy taste helps cut through the richer toppings, adding a little brightness to every bite.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step 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.
Recipe FAQs:
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.
My baking tray is 25 x 38 cm.
Storage:
Store any leftover Breakfast Pizza Slab in an airtight container in the fridge for up to three days. Reheat in the microwave or air fryer until piping hot. Or eat cold, picnic style!
Top tips:
This would be an amazing brunch on Boxing Day, swap the bacon if you have any leftover Christmas ham.
Related Recipes:
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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.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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.
Estelle Mccroft says
Hello Vanya
Can the dough for the pizza breakfast slab be made ahead of time and stored or does it have to be made and used straight away?
VJ cooks says
Yes, you can make the dough ahead of time. Prepare it and let it complete the first rise, then cover and refrigerate overnight. The next day bring it back to room temperature, press it into the tray and let it rise for about 20 minutes before adding the toppings and baking.