top of page

Unforgettable Breakfast Pizza Recipe

Updated: Apr 27, 2023

So I finally didn't have to work nor wake up with the boys, so I randomly decided to make my family a special breakfast. We had a few things left in the fridge that I knew would work, so I threw them together and surprised my wife. She LOVED it...she loved it so much, that I was stuck making these for the NEXT 4 DAYS! Needless to say, she really enjoyed it...unlike the boys smh. Either way, I posted the picture to the social media accounts and got many inquiries about it. So, when I decided to start my Favorite Fridge Raider Recipe Live Series, I knew this one had to be included. Here's a step by step recipe to making what I'm sure will be one of your families all time go to Fridge Raider Favorites! I tried to make it as simple as possible. Enjoy, and from my family to yours, Bon Appetit and See you next time!


Don't forget to like and subscribe!


1 Hour Pizza Dough

Yield: 1-8oz dough

00, Cake or AP Flour 1 Cup (132 Grams Total)

00, Cake or AP Flour 1 Tbsp

Dry Active Yeast 1 Tsp (4 Grams)

Sea Salt 1 ¼ Tsp (6 Grams)

Water 1/3 Cup (79 Grams)

Extra Virgin Olive Oil ¼ Tsp (3 Grams)

  1. Using Dough Hook, mix all dry ingredients in mixer on lowest speed for 1 minute

  2. Add Liquids and allow to continue mixing for 15 Minutes

  3. Knead the 5 points of the dough into the middle taking crevice of your thumb and index to scoop up the 5 points. Twist and push the points together smoothing out the bottom.

  4. Place dough ball on very lightly oiled surface. Add dash of olive oil to the top and spread around. Cover with towel or plastic wrap and set in area slightly warmer than room temp for 1 hour to rise.

Storage: 3 days in fridge, 90 days in freezer

(If Freezing or Storing: Stop at step 4! Wrap & Freeze after proofing for 1 hour)


  • Take risen dough and pat both sides with flour. Using your fingers, dock the dough and stretch to 8in using desired stretching method

  • 2oz Sauce, Add Toppings and bake until golden brown ring forms and mild “leoparding” occurs at 475 degrees in conventional. About 10-12 Mins. Add 4-6 mins on avg for each size up pie.



Pizza Sauce 1/4 Cup

Bacon 2 Slices

Onion (Julienned) 1/2 Each

Beef Steak Tomato 1/2 Each

Fresh Mozzarella (Sliced) 1/2 Cup

Favorite Cheese 1/2 Cup

Eggs 2 Each

Italian Seasoning 2 Tbsp

  1. Preheat oven to 475 Degrees. If using a pizza stone, ONLY place in oven while it's still cold.

  2. In a medium skillet or griddle pan, sear bacon on both sides and chill. Make sure you slightly undercook the bacon as it will finish in the oven. Cool, then cut tear into large dice.

  3. In same pan, once bacon is removed, you can slowly caramelize the onions. Best practice, don't keep sautéing the onions. Let them sit and only move them every now and then on low heat until lightly browned.



  1. Dip both sides of dough ball into flour and pat off excess

  2. Dock dough by lightly pressing with the fingers on both hands in a circular motion to form ball into a disc. Then using your chosen technique, stretch dough into an 8 inch round

  3. Place onto a seasoned pizza screen or sheet pan

  4. Ladle sauce onto pizza starting from the middle and spread it outwards stopping 1 inch from the edge

  5. Preheat omelet pan. Drizzle about 2 Tbsp Olive Oil until lightly rippling. Crack Eggs in a separate bowl then mix together until blended. Pour eggs into hot pan and turn heat off. Very lightly scramble the eggs until lightly curdled but still loose.

  6. With a rubber spatula or wooden spoon, spread eggs evenly over pizza

  7. Place slices of mozzarella evenly over eggs, followed by bacon, your favorite cheese, caramelized onions and tomatoes

  8. Bake in Preheated oven on the top shelf for 10-12 Mins

  9. Once removed, brush olive oil or your favorite flavored oil onto the crust and sprinkle your favorite Italian seasoning. Cut and Enjoy Immediately!

Recent Posts

See All


Post: Blog2_Post
bottom of page