Breakfast Pizza

  • Prep time: 15 min
  • Makes: 6
  • Cook time: 20 min

Nutritional Information


2 and 1/4 cup
"00" flour (or regular flour)
3/4 cup
cup of warm water (a little warmer than body temperature)
15 g / 1 tbsp
brewer's yeast
1 tbsp
1 tbsp
thick slices of bacon (cut in half)
4 tbsp
Parmesan cheese (grated)
1 and 1/2 cup
fontina cheese (grated)
45 ml / 3 tbsp
olive oil
6 to 8
basil leaves (finely chopped)
A small handful of Italian parsley (finely chopped)


  1. In a bowl, mix the yeast, sugar and water until all ingredients are well dissolved. Set aside. In another bowl, combine the flour and salt. Pour the liquid mixture into the dry mixture.

  2. Form a dough and knead it for 5 to 7 minutes, until it is smooth and does not stick to the work surface. (You may need to add a little flour while kneading.) Then place the dough in a deep bowl covered with a dishcloth. Let rest in a warm place for 30 to 40 minutes. After about 40 minutes, the dough should have doubled in size.

  3. Meanwhile, in a frying pan, cook the bacon strips until they are golden brown on both sides. Drain the bacon on paper towels to remove excess fat. Set aside.

  4. Flatten the air out of the dough with your fingers. Knead the dough again and let it swell a second time (30 to 40 minutes). Roll out the dough and spread it on the pizza pan. Then add the topping in the following order: olive oil (in fillets), basil, Parmesan and fontina.

  5. Bake in the oven for 10 minutes at 250°C (475°F). Meanwhile, separate egg whites from yolks.

  6. After 10 minutes of baking, remove the pizza from the oven and add the bacon. Drizzle the egg whites all over the pizza.

  7. Place in the oven again and bake for 5 minutes. Remove the pizza from the oven again and carefully place the 5 egg yolks (one near each corner and one in the centre of the pizza).

  8. Place the pizza in the oven one last time and bake for another 3 to 5 minutes. (The centre of the yolks should remain runny).

  9. Serve the pizza immediately and take a nice piece while there is still some left over.


  1. Allow 2 hours for the dough to rise.

This recipe was made with:

Burnbrae Farms Shell Eggs

The classic. Available in all sizes from Peewee (under 42 g) to Jumbo (over 70 g).

Learn More

Tips: Shell Eggs

To avoid over mixing custard-style desserts such as crème brulée, beat eggs in a separate bowl and gently incorporate into your custard mixtures.

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