25-Minute Sheet Pan Breakfast Pizza

This sheet pan breakfast pizza turns your oven into the best short-order cook you’ll ever have. A crisp, golden crust gets loaded with soft scrambled eggs, melty cheese, and crumbles of smoky bacon—all baked together in one big pan.

It looks like you spent way longer on it than you did, and everyone gets a hot slice right out of the oven. No flipping omelets, no juggling skillets, just one sheet pan and about half an hour.

Why This Breakfast Pizza Works

You get a shatteringly crisp bottom crust without a pizza stone or any special gear. The sheet pan heats up fast and stays hot, so the dough puffs and browns exactly like you want it to.

The toppings come together while the crust par-bakes. A quick scramble in the same skillet you use for the bacon means there is almost nothing to wash.

And because you slice it into big squares, it feeds a hungry crowd without any fuss. The leftovers (on the rare chance there are any) reheat beautifully.

Ingredients

• 1 lb pizza dough, at room temperature: store-bought or your favorite homemade works
• 2 tbsp olive oil: plus a little more for drizzling
• 1/2 cup pizza sauce: use a simple tomato sauce, not a thick paste
• 4 slices thick-cut bacon: chopped into small pieces
• 6 large eggs: beaten lightly with a fork
• 2 tbsp milk or water: keeps the scrambled eggs soft
• 1 1/2 cups shredded low-moisture mozzarella: part-skim melts well
• 1/4 cup freshly grated Parmesan: adds a salty bite
• 2 green onions: thinly sliced, whites and greens separated
• Salt and black pepper: to taste

Variations / Substitutions

• Use sausage instead of bacon: crumble cooked breakfast sausage or chorizo over the eggs for a spicier pizza.
• Go all-cheddar: sharp cheddar brings a tangier flavor and a deeper golden color than mozzarella alone.
• Skip the meat: sautéed mushrooms and spinach work beautifully; just be sure to cook out any extra moisture before topping.
• Try a gluten-free dough: a thin-crust gluten-free pizza dough rolled onto the pan bakes up crisp and holds its shape well.

If you’re in the mood for a handheld breakfast, Breakfast Quesadillas are another great way to wrap up eggs and cheese in a hurry.

How to Make Sheet Pan Breakfast Pizza

Step 1: Press the Dough and Par-Bake

Position a rack in the bottom third of your oven and preheat to 475°F (245°C). Drizzle 1 tbsp of olive oil onto a 13×18-inch sheet pan and use your fingers to spread it all over the bottom and up the sides.

Place the 1 lb of pizza dough in the center of the pan. Gently press and stretch it with your fingertips until it fills the pan in an even layer, pushing it right into the corners. If the dough keeps springing back, let it rest for 5 minutes, then try again. Spread the remaining 1 tbsp olive oil over the surface, then spoon the 1/2 cup pizza sauce on and spread it almost to the edges, leaving a thin rim for the crust.

Slide the pan onto the lowest rack and bake for 8 minutes. The crust will puff and the edges will start to look dry and lightly blistered.

Step 2: Cook the Bacon and Scramble the Eggs

While the crust bakes, set a large nonstick skillet over medium heat. Toss in the chopped bacon and cook, stirring now and then, for about 5 minutes, until the fat renders and the pieces are crisp. Scoop the bacon onto a paper towel-lined plate, leaving about a tablespoon of the rendered fat in the pan.

Reduce the heat to low. Pour the beaten eggs and 2 tbsp milk into the skillet and stir gently with a silicone spatula. Cook for 3 to 4 minutes, just until soft curds form and the eggs still look a bit wet on the surface. They will finish cooking in the oven, so pull them off the heat while they are still creamy. Season with a pinch of salt and a few cracks of black pepper, then stir in the white parts of the green onions.

Step 3: Top and Finish Baking

When the par-baked crust comes out, patch any large bubbles with a fork. Scatter half of the shredded mozzarella across the sauce. Spoon the soft scrambled eggs over the cheese in an even layer, then sprinkle the remaining mozzarella, the grated Parmesan, and the crisped bacon on top.

Return the pan to the oven on the same low rack and bake for another 10 to 12 minutes. The cheese should be fully melted with a few golden spots on top, and the bottom of the crust should look deep golden brown when you lift a corner with a spatula.

Step 4: Slice and Serve

Let the pizza rest on the pan for 2 minutes so the cheese sets a little and the slices come out clean. Scatter the reserved green onion greens across the whole thing, then use a pizza wheel or a large chef’s knife to cut it into big squares. Serve it right off the pan while the eggs are still warm and the cheese pulls into long strings.

Tips for the Crispiest Crust

• Let the dough sit out on the counter for at least 20 minutes before stretching it. Cold dough fights you and tears easily.
• Bake on the lowest rack of the oven. The heat radiates right into the bottom of the pan and gives you that flat, golden underside.
• Keep the scrambled eggs on the softer side. Overcooking them in the skillet means dry eggs after the second bake.
• If the crust still looks pale after the suggested bake time, slide the pan onto the oven floor for the last 1 to 2 minutes. That direct blast of heat finishes it off fast.

Bake times by crust thickness:

Storing Leftovers

• Refrigerate: Place leftover slices in an airtight container with a sheet of parchment between layers. They will keep for up to 3 days.
• Reheating: Warm the slices on a baking sheet in a 375°F oven for 5 to 6 minutes. The crust gets crisp again, and the cheese re-melts without turning greasy. A microwave works in a pinch, but the bottom will soften.

What to Serve with Sheet Pan Breakfast Pizza

A big handful of arugula tossed with lemon juice and olive oil cuts through the richness and takes 30 seconds to put together. For something sweeter, a bowl of mixed berries or sliced melon alongside the pizza rounds out the plate without any extra cooking.

Frequently Asked Questions

Can I use store-bought dough?

Yes, any refrigerated or thawed frozen dough works perfectly. Just let it come to room temperature before stretching.

What if I don’t have a sheet pan that big?

A 10×15-inch jelly roll pan works with the same bake times; the crust will be slightly thicker and may need an extra minute in the oven. You can also split the dough between two smaller pans.

Can I make this vegetarian?

Absolutely. Omit the bacon and sauté a cup of sliced mushrooms or bell peppers in the skillet before scrambling the eggs. Just cook the vegetables until they release their moisture and start to brown.

How do I get the crust extra crispy without overbaking the toppings?

Par-baking the crust naked with only sauce is the key. It gives the dough a 8-minute head start, so the bottom has time to firm up before the cheese and eggs go on.

Sheet Pan Breakfast Pizza Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 1 lb pizza dough, at room temperature
• 2 tbsp olive oil
• 1/2 cup pizza sauce
• 4 slices thick-cut bacon, chopped
• 6 large eggs, beaten
• 2 tbsp milk or water
• 1 1/2 cups shredded low-moisture mozzarella
• 1/4 cup grated Parmesan
• 2 green onions, thinly sliced
• Salt and black pepper

Method

 

1. Heat oven to 475°F. Oil a 13×18-inch sheet pan. Press dough into pan, spread with remaining oil and sauce, and bake on bottom rack 8 minutes.
2. Cook bacon in a skillet over medium heat until crisp; remove to a plate. Reduce heat to low, scramble eggs with milk in remaining fat until just set but still wet, then season and stir in green onion whites.
3. Sprinkle half the mozzarella on the par-baked crust. Spoon eggs over, then top with remaining mozzarella, Parmesan, and bacon. Bake 10-12 minutes until cheese is melted and crust is deep golden.
4. Let rest 2 minutes, scatter with green onion greens, slice into squares, and serve.

Notes

If the dough keeps springing back as you stretch it, cover it with a clean towel for 5 minutes and try again. Using room-temperature dough makes this step much easier. The scrambled eggs should look slightly underdone when you pull them off the heat; they’ll finish cooking through in the oven without drying out.