build your own breakfast pizzas

Breakfast Pizzas are the best to enjoy the weekend! 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!

this recipe

Why you’ll love this Breakfast Pizza Recipe:

• Easy Recipe – I’m very adamant about this. These beauties come together in a flash, thanks to ready made pizza dough.
• Endless Toppings – I went with a super classic combo of bacon, sausage, and a soft egg. 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. 🙂 Load up whatever goodness you want on your personal ‘za!
• Fun DIY Brunch – Everyone will love these 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!

Ingredient Overview:

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).

• Refrigerated Pizza Dough – Use any refrigerated pizza dough you like! Or purchase some dough from your favorite local pizza spot – many of them sell just the dough balls and they’re usually not pricey!
• Cheese – Using shredded mozzarella gives it that “regular pizza” taste you know and love. But we also include some shredded cheddar cheese to bring in that breakfast flavor and add extra melty-cheesy goodness.
• Meat – I use a combination of breakfast sausage and cooked chopped bacon for ultimate savoriness. Feel free to use your choice of turkey or pork sausage and turkey or pork bacon. Or leave off the meatiness for a vegetarian ‘za.
• Eggs – Use large eggs at room temperature so they cook evenly.

Recipe Substitutions & Variations:

• Pizza Dough – I love the convenience of pre-made pizza crust to make this easy breakfast pizza recipe. If you have a tried-and-true homemade pizza dough recipe you like, by all means go ahead and use it!
• Gluten-free – Rhodes doesn’t have a gluten-free version of their Thaw, Rise, & Bake Bread Dough. But you can use another brand of thaw and bake gluten-free bread dough that you trust.
• Dairy-free – Use your favorite melty plant-based nondairy cheese. Or leave off the cheese entirely.
• Pizza Sauce – 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! You can even add a base of breakfast sausage gravy or Alfredo white sauce if you like.
• Toppings – Get creative and use your favorite toppings! Don’t like cheddar? Just use mozzarella. Not a meat-eater? Try mushrooms, tomatoes, bell peppers 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!

How to Make Build-Your-Own Breakfast Pizzas:

Step 1: Prep. Make sure your dough is thawed and check the package directions to see if it needs to rest at room temperature before using.

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 the oven and line baking sheets with parchment paper.

Step 2: Form the Pizzas. Cut each thawed dough loaf into three even sections. Roll each section out on a lightly floured counter, using your hands or a rolling pin to press the dough into a 6 or 7 inch circle. (7 inches is good for a more thin crust.)

Step 3: 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.

Step 4: Bake. Bake the sausage breakfast pizzas until the crust is lightly browned and the white of the egg is set.

Serving + Storing:

Sprinkle with fresh parsley or sliced green onions, if desired. Enjoy immediately!

This breakfast pizza recipe is a great brinner twist on a traditional pizza night. Serve slices with crispy hash browns, a fresh fruit salad, or any of your fave breakfast dishes. Prefer a sweet breakfast? My Nutella Dessert Pizza will hit the spot!

Store leftovers in an airtight container in the fridge for up to 4 days.

Expert Baking Tips:

• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Elevate the Crust – 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.
• Adding Eggs – 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 above). Scrambled eggs can be added before or after baking, with or without extra cheese on top.
• Leftover Ingredients – Got leftover ingredients? Grab some ready-made puff pastry and make my Mini Quiche Cups!

FAQs:

More Breakfast Recipes to Love:

• Quick Breakfast Tacos
• Perfect Breakfast Quiche
• 5-Minute Breakfast Parfaits
• Restaurant-Level Stuffed French Toast
• Whipped Ricotta Toast with Figs and Honey

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