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Sheet Pan Breakfast Pizza

Sheet Pan Breakfast Pizza Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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 13x18-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.