Breakfast Pizza with Rosemary, Bacon, Mushroom, & Caramelized Red Onion
March 8, 2016
Breakfast pizza is one of my absolute favorite things to cook. Eggs + cheese + carbs is always a good combination, but making the cheese + carbs in the form of pizza adds a level of goodness that a piece of toast can never match. I’ve previously posted a lighter breakfast pizza recipe with kale and ricotta, but this time around I wanted to go all in with some of my favorite toppings: bacon, mushrooms, and caramelized red onions. It all sits on a base of creme fraiche, parmesan, and mozzarella before it’s finished off with rosemary and grated Parmesan to bring all the earthy flavors together.
This breakfast pizza starts by giving your bacon an initial sear (it’ll finish crisping up in the oven) and then starting to caramelize the red onions in some of the rendered bacon fat. After the onions are nice and golden, the mushrooms cook in the same pan (hooray for less clean-up!).
Next it’s time for the dough. I usually just use store bought dough for convenience, but you can definitely make your own if you’re so skilled! Stretch it out into an oval if you’re using a baking pan like I did, but if you have a pizza stone, you can make a full-sized pizza by doubling the recipe I provided. Once you’ve got your base for the breakfast pizza, add on the creme fraiche and cheese, then make a ring with the mushrooms and caramelized red onion that will keep the eggs from flowing over the crust.
If you like runny yolks like I do, my trick is that I separate the egg whites from the yolks and let the egg whites start to cook first. So I’ll add the egg whites into the center of the pizza inside the mushroom/onion ring and give the breakfast pizza 5-7 minutes in the oven. Once the egg whites start to set, that’s the point where I’ll add on the yolks as well as the bacon so that the yolks can cook enough to be safe to eat and the bacon can finish crisping up in the oven. If you like your egg yolks fully cooked, you’re welcome to just add the eggs in whole and let it cook for the full 10 minutes. Once it’s out of the oven, sprinkle on the rosemary and more parmesan, slice up and enjoy your upgraded breakfast pizza!
This breakfast pizza combines the rich and earthy flavors of bacon, mushrooms, caramelized red onions, and fresh rosemary on a layer of mozzarella and Parmesan for a pizza that's perfect for any time of day.
- 8 ounces of pizza dough, homemade or storebought (half of a standard package, so double the recipe if making a full pizza)
- 1/4 cup creme fraiche
- 1/2 cup and 2 tbsp. grated parmesan, divided
- 1/2 cup shredded mozzarella
- 3 slices thick cut bacon
- 1 small red onion, chopped
- 1/2 cup sliced baby bella mushrooms
- 2 medium eggs
- 1/2 sprig of fresh rosemary, chopped
- Preheat the oven to 500 degrees
- Lay strips of bacon in a cold skillet and cook over low heat, flipping occasionally so the bacon browns easily on both sides, cooking until the bacon is cooked through and starting to crisp, about 8-10 minutes. Transfer to a paper-towel lined plate.
- Pour out extra rendered bacon fat, reserving about 1 tbsp in the pan. Add the chopped red onion and cook over medium-high heat until onions are translucent and golden, about 8-10 minutes. Remove from pan and set aside.
- Add the chopped mushrooms to the same pan and cook until mushrooms begin to shrink, about 5 minutes. Season with salt and pepper. Remove from pan and set aside.
- Stretch dough over a lightly floured surface into a 12-14 inch wide oval. Transfer to a baking sheet or pizza stone.
- Spread the creme fraiche into a thin layer, leaving a 1/2 inch for the crust. Add layer of mozzarella and 1/2 cup of parmesan, then spoon the mushrooms and caramelized onions around the edges of the pizza to form a ring.
- Separate the egg whites from the yolks, and add only the egg whites into the center of the pizza. Lay the strips of bacon on the edges of the egg whites. Bake the pizza for 5-7 minutes until the egg whites begin to set. Briefly remove the pizza from the oven and add the egg yolks into the center of each egg white. Bake the pizza for an additional 3-5 minutes until egg whites are fully set but yolks are still soft. Remove the pizza from the oven and sprinkle chopped fresh rosemary and remaining grated parmesan on top. Slice and enjoy.
- Add the whole eggs into the center of the pizza. Lay the strips of bacon at the edges of the eggs, and bake the pizza for 8-10 minutes until the eggs are fully set.
- Remove the pizza from the oven and sprinkle chopped fresh rosemary and remaining grated parmesan on top. Slice and enjoy.
If you make this recipe, I'd love to see the final product. Tag your photos on Instagram with @indulgenteats and #indulgenteats so I can see them!