Bacon and Egg Pizza
Ingredients
- 4 ounces thick-cut bacon
4 to 6 slices
- 2/3 cup ricotta cheese
- 1 clove garlic
finely grated or minced
- 1/4 teaspoon fine sea salt
- 1 ball of regular or whole-wheat pizza dough
room temperature, 9- to 10-ounce
- 1 1/2 cups shredded fresh mozzarella
- 1/8 teaspoon red pepper flakes
plus more for serving
- 8 basil leaves
plus more for serving
- 3 tablespoons grated pecorino Romano
- 2 large eggs
cold
- Flaky sea salt
for serving
- Extra-virgin olive oil
for serving
Directions
- 1
Heat the oven to 450 degrees, and arrange racks in top and bottom thirds. Place a pizza stone on the top rack.
- 2
Arrange bacon in a single layer on a rimmed baking sheet, and bake on bottom rack until browned and crisp, 7 to 11 minutes. Using tongs, transfer bacon to paper-towel-lined plate to cool, then slice into bite-size pieces.
- 3
Raise oven temperature to 500 degrees. In a small bowl, stir together ricotta, garlic and salt.
- 4
On a rimmed baking sheet, stretch dough into an 11-inch circle, about 1/8-inch thick. Sprinkle with mozzarella, leaving a slim border around edges. Scatter bacon on top, add red pepper flakes, then dollop tablespoons of ricotta mixture all over pie. Arrange basil leaves on top, then sprinkle with pecorino.
- 5
Place baking sheet on top of pizza stone, and bake for 4 minutes. (Edges of dough should be cooked but not browned.) Remove from oven; use the back of a large spoon to make 2 divots on either side of pizza, and crack eggs into the divots. Return to oven and bake until egg whites are almost but not quite set, about 4 minutes. Set oven to broil, and broil until crust is charred and eggs are cooked but yolks are runny, 30 seconds to 1 minute. (If your broiler is in a separate drawer, transfer baking sheet to your broiler drawer and broil to finish cooking the eggs and brown the crust.)
- 6
Slide pizza onto a cutting board. Top with more basil, flaky sea salt and more red pepper flakes. Drizzle with oil and serve immediately.
Bacon and Egg Pizza
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About this Recipe
Craving pizza for breakfast? This Bacon and Egg Pizza is exactly what you need to elevate your morning, afternoon, or evening with a truly unique and comforting meal. It's the perfect answer for when you want something savory, satisfying, and a little unconventional.
What makes this white pizza truly special is the thoughtful combination of creamy ricotta, abundant mozzarella, and just-set runny eggs, all balanced with plenty of crisp, thick-cut bacon. It delivers a flavor profile reminiscent of a classic carbonara, but on a perfect pizza crust, proving you don't need tomato sauce for serious pizazz. The rich dairy and savory pork create a harmonious base that feels both indulgent and surprisingly fresh.
Prepare for a delightful fusion of breakfast favorites and a beloved Italian classic. Each slice offers a beautiful harmony of textures and tastes: the crisp, savory bite of bacon, the lush creaminess from the ricotta and mozzarella, and the indulgent richness of a runny egg yolk. You'll find a subtle warmth from red pepper flakes and a fresh, aromatic lift from basil, creating a balanced and utterly satisfying experience that feels both familiar and exciting. This pizza is an exercise in simple ingredients delivering extraordinary flavor.
To tailor this Bacon and Egg Pizza to your preference, consider adjusting the spice level by adding more red pepper flakes for an extra kick, or reducing them for a milder taste. While pecorino Romano offers a sharp, salty finish, you could experiment with another hard, grated cheese if you prefer. For a different aromatic note, fresh oregano could complement the basil beautifully.
Perfect for a decadent brunch, a unique weeknight dinner, or a sophisticated breakfast, this pizza is best enjoyed warm. It pairs wonderfully with a simple green salad to cut through its richness, or a fresh fruit platter for a complete meal.