It’s Friday, and what better way to kick off the weekend than with this breakfast pizza situation? Hint: there is no better way. Made with pre-made dough for ease (it is the weekend, after all) and topped with your favorite toppings. We love ours with sausage, bacon, a soft egg, green onion, and extra cheese. It’s a brunch party, and you’re all invited!
Thanks to our friends at Rhodes Bake-N-Serv for sponsoring this recipe!
Let’s break this situation down, shall we? The easiest breakfast pizzas ever come together in a flash, thanks to the Thaw, Rise & Bake bread dough from Rhodes! Thaw the dough in the fridge and then get to work! The options for toppings are ENDLESS. I went with a super classic combo of bacon, sausage, and a soft egg. I threw a little green onion and parsley on top for color and, you know, health – because they’re veggies, right? And I used a heap of mozzarella + sharp cheddar cheese. Because, I live in Wisconsin and it would be wrong not to use extra cheese. 🙂
BUT you use whatever toppings you love! Don’t like cheddar? Just use mozzarella. Not a meat-eater? Try mushrooms, tomatoes, and egg. Not a fan of the runny egg? Make some scrambled eggs and add them to the top of the pizza after it’s baked!
Like I said, endless options! This situation would make for an excellent brunch bar – can’t you just picture it? Build-your-own-breakfast-pizzas – aka how to make friends and influence people, heh. Just thaw the dough ahead of time, set out all the toppings and let people have at it!
A Few Tips for Making Breakfast Pizzas
- Each loaf of the bread dough makes 3 pizzas, so one bag (containing 3 loaves) would make 9 pizzas! That gives you so much flexibility here – thaw as many or as few dough loaves as you want to make more or fewer pizzas.
- To form your pizzas, just slice each dough loaf into thirds, and use your hands or a rolling pin to pat and stretch it out, until it’s 6 or 7 inches across.
- I didn’t use a traditional pizza sauce here, just olive oil, but if you’re into pizza sauce, feel free to go that route!
- If you’re using the soft egg, make sure to form a small hole in your toppings so you can crack the egg right in, as your final step before baking! (see photos below)
Oh, and my secret trick for making these taste even better than should be allowed? Brush the crust with olive oil and add a sprinkle of garlic powder before adding the rest of your toppings. SO GOOD. It just adds a hint of a flavor that mixes so well with the smokiness of the bacon and the sausage. I mean, I really cannot recommend this whole situation HIGHLY enough.
Now, who wants to volunteer to come over for a breakfast pizza party??
Happy Cooking, friends! And, Happy Friday!
Did you make this recipe? Snap a photo and leave a comment!
Build Your Own Breakfast Pizzas
- 1 bag Rhodes Thaw, Rise, & Bake Bread dough yields 9 pizzas
- 9 tsp olive oil
- garlic powder
- shredded cheddar cheese
- shredded mozzarella cheese
- 1 lb breakfast sausage, cooked (pork sausage)
- 1 package bacon, cooked
- green onion
- 9 eggs
- parsley optional
- Prep: Thaw the dough according to the overnight/refrigerator method on the bag. You'll need to do this 6-12 hours ahead of when you plan to make the pizzas, and let them sit out for 1-2 hours at room temp before you begin. Cook your bacon (we love doing ours on a foil-lined pan in the oven to make things a little easier! Follow time + temp on package.) and your sausage.Preheat Oven to 425 degrees F and line baking sheets with parchment paper.
- Form pizzas: Cut each thawed dough loaf into three even sections. Roll each section out on a lightly floured counter, using your hands/rolling pin to press the dough into a 6 or 7 inch circle.
- Assemble: Set the pizza rounds on the prepared baking sheet, and top with 1 teaspoon of olive oil each (spread it using a spoon or a pastry brush), a dusting of garlic powder, and toppings of your choice. If doing a runny egg, leave some space in the center for the egg (you can cover the whole thing in cheese - just leave the other toppings out of that circle). Crack the egg into the hole.
- Bake: Bake for 15-18 minutes, until crust is lightly browned and the white of the egg is set.
- Serve + Store: Sprinkle with fresh parsley, if desired. Enjoy immediately! Store leftovers in an airtight container in the fridge for up to 4 days.
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