Cheddar-Bacon Sunrise Pizza
There’s something quietly reassuring about a warm slice of Cheddar-Bacon Sunrise Pizza on a weekend morning. No fireworks, no fuss. Just crisp bacon, melty cheddar, and jammy eggs on a golden crust. It feels like the kind of breakfast you make when the house is waking up slowly. Coffee on the counter, someone looking for the hot sauce, and you stealing a bite before the pizza even hits the table. This is that pizza. Familiar and friendly, with just enough edge to make it feel special.
Ingredients
- 1 pound pizza dough (homemade or store-bought), room temperature
- 6 slices thick-cut bacon
- 1 cup shredded sharp cheddar cheese
- 1/2 cup low-moisture mozzarella, shredded (helps with stretch)
- 4 large eggs (3 if you prefer fewer eggs, 5 if you’re feeling generous)
- 1 tablespoon olive oil
- 1 teaspoon bacon fat (reserved from the pan, optional but excellent)
- 1 small garlic clove, minced or grated
- 1/4 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 2 scallions, thinly sliced (or a small handful of chives)
- Optional finishes: hot sauce, red pepper flakes, hot honey, or a sprinkle of smoked paprika
Instructions
- Preheat. If you have a pizza stone or steel, place it on the middle rack and heat the oven to 500°F. No stone? A sturdy, upside-down sheet pan works. Give the oven a full 30 minutes to heat. It matters for that crisp bottom.
- Cook the bacon. Set a skillet over medium heat and cook the bacon until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate. Pour off most of the fat, but keep a teaspoon for brushing the dough. Once cool, roughly chop the bacon into bite-size pieces.
- Prep the dough. Lightly flour your counter. Stretch or roll the dough into a 12-inch round or an oval that fits your sheet pan. Don’t overthink the shape. Imperfect circles taste the best. Move the dough to a piece of parchment (makes life easier) and slide the parchment onto a peel or the back of a sheet pan.
- Season the base. Stir the olive oil, bacon fat, and garlic together. Brush it over the dough, going almost to the edges. Sprinkle a pinch of salt over the surface. It’s a subtle layer of flavor that makes the whole thing hum.
- Cheese and bacon. Scatter the cheddar and mozzarella in an even layer. You want coverage but not a heavy blanket. Tuck the bacon pieces over the top. With a spoon, make 3 to 4 shallow “wells” in the cheese where the eggs will sit.
- Par-bake (optional but handy). If you’re nervous about runny whites, slide the pizza into the oven and bake for 3 to 4 minutes to set the cheese slightly. This gives the eggs a place to land.
- Add the eggs. Crack each egg into a small bowl first, then gently pour it into a cheese well. Sprinkle the top with black pepper and a pinch more salt.
- Bake. Return the pizza to the oven and bake 6 to 9 minutes, until the whites are just set and the yolks are still soft. If you prefer fully set yolks, give it an extra 1 to 2 minutes. Watch closely near the end. The cheese should be bubbly and the crust a deep golden brown.
- Finish. Let the pizza rest for 2 minutes. Scatter scallions over the top. Add a few drops of hot sauce, a drizzle of hot honey, or a shake of red pepper flakes if that’s your style.
- Slice and serve. Eight slices if you’re neat, six if you like generous wedges. Take a breath. Smells like a good morning.