Elevate Your Morning: Delicious Bacon and Egg Breakfast Pizzas with Gruyere
Tired of the same old breakfast routine? Imagine transforming your morning meal into an exciting culinary adventure! Forget the traditional “Pizza Night” and embrace the delightful concept of “Pizza Morning” with these incredible individual pizzas. Each one is a harmonious blend of rich Gruyere cheese, savory crispy bacon, and perfectly baked eggs, all crowned with fresh, peppery arugula and vibrant scallions. It’s a breakfast experience that promises to tantalize your taste buds and make your mornings truly special.
My journey into the world of homemade pizza began when I finally mastered my favorite basic pizza dough recipe. That moment truly unlocked a new level of culinary obsession, transforming me into a bona fide pizza-making fanatic. Weekends at our house now regularly feature “Pizza Night,” an event I eagerly anticipate. There’s something incredibly satisfying about crafting a pizza from scratch, watching the dough transform, and then enjoying the warm, cheesy results, often accompanied by a good bottle of wine and a movie.
Given my newfound passion for pizza, the natural progression seemed obvious: why limit such a joyous food to just evenings? And so, the idea of pizza for breakfast was born. This isn’t just a leftover slice from last night; this is a pizza thoughtfully designed to celebrate the first meal of the day, incorporating classic breakfast elements into a delightful, handheld format.
The inspiration for these specific breakfast pizzas came from a local bakery’s “brunch pie.” This particular pie, which I’ve always adored, features a wonderful combination of Gruyere, ham, eggs, and arugula. When I decided to create my own version, that harmonious flavor profile immediately sprang to mind. I made a simple, yet impactful, swap: replacing the ham with bacon. This was partly practical, as bacon is something I almost always have on hand, but mostly because, let’s be honest, who can resist the irresistible crisp and salty goodness of bacon? It’s a breakfast staple for a reason, and it perfectly complements the other ingredients in this delightful morning pizza.
These individual breakfast pizzas are incredibly simple to assemble, making them a fantastic departure from mundane morning meals. Say goodbye to the everyday bowl of yogurt and granola or the predictable stack of pancakes. These pizzas offer a fresh, exciting alternative that feels indulgent yet is surprisingly straightforward to prepare. The beauty of this recipe also lies in its versatility. While the Gruyere, bacon, and egg combination is absolutely divine, it serves as a wonderful foundation for endless variations. Don’t hesitate to get creative and experiment with other cheeses, different types of breakfast meats, or a medley of your favorite vegetables to truly make these pizzas your own.
For those who love to plan ahead and make cooking even more convenient, preparing your pizza dough in advance is a game-changer. This simple tip allows you to cut down on prep time significantly on the morning of, making these delicious breakfast pizzas even easier to enjoy. Just imagine waking up, and half the work is already done!
baking tip:How to prep pizza dough in advance
Want to make pizza even easier? Prepare the dough the night before! Simply follow pizza dough recipe instructions (here’s a favorite recipe of mine!) to mix the dough and let it rise in the fridge overnight. Let it come to room temperature for at least 30 minutes before dividing it and proceeding with the recipe instructions.
The secret to a truly exceptional pizza often begins with the dough. While you can certainly use store-bought options for convenience, making your own pizza dough from scratch is a rewarding experience that yields superior results. Our basic pizza dough recipe provides a perfect foundation, resulting in a crust that’s both chewy and crisp. The process involves combining flour, yeast, salt, and optionally, fresh herbs and minced garlic for an extra layer of flavor. Warming the water and olive oil to the right temperature is crucial for activating the yeast, ensuring a beautiful rise. As you gradually incorporate the remaining flour, the dough comes together, becoming sticky but manageable, eventually transforming into a smooth, elastic ball after kneading. This hands-on process is not only therapeutic but also guarantees a fresh, flavorful base for your breakfast pizzas.
Once the dough has had its initial rise, gently deflating it and kneading it a few times helps to develop its structure further. Dividing it into four equal pieces sets the stage for individual pizzas, each perfectly portioned for a satisfying breakfast. Allowing these rolled-out rounds to rest for another 30 minutes during the bacon-cooking phase ensures a tender, airy crust that bakes up beautifully. The contrast of this delicate, homemade crust with the robust toppings is what truly elevates this breakfast dish. It’s a testament to how a little extra effort in the beginning can lead to an extraordinary end result.
The choice of Gruyere cheese is central to the incredible flavor profile of these pizzas. This semi-hard, yellow Swiss cheese is renowned for its rich, creamy, and slightly nutty flavor, which deepens beautifully when melted. Unlike milder cheeses, Gruyere offers a distinctive taste that stands up to the savory bacon and the richness of the egg yolks, creating a sophisticated and utterly delicious combination. When grated and sprinkled generously over the olive oil-brushed dough, it forms a wonderfully bubbly, golden base that cradles the other toppings. Its excellent melting properties ensure an even, decadent layer of cheese with every bite, making it an ideal choice for these gourmet breakfast pizzas.
Of course, no breakfast pizza, especially one inspired by brunch, would be complete without eggs and bacon. The bacon, cooked until perfectly crispy, adds a crucial textural contrast and a burst of salty, smoky flavor. Cutting the strips in half before baking ensures that each individual pizza gets a good distribution of bacon pieces. The eggs are then carefully cracked directly onto the cheese-covered dough, becoming the star of the show. Baking them on the pizza allows the whites to set, while the yolks can remain wonderfully runny if you prefer, or set fully for those who like a firmer egg. This flexibility means you can customize the egg’s doneness to your exact liking, ensuring a perfect bite every time.
The final touches of fresh arugula and sliced scallions are what truly bring these breakfast pizzas to life. Arugula, with its distinct peppery and slightly bitter notes, cuts through the richness of the cheese, bacon, and egg, adding a refreshing brightness. The crisp green leaves provide a delightful textural contrast and a pop of vibrant color. Sliced scallions, or green onions, offer a mild, oniony flavor that complements the other ingredients without overpowering them. These fresh garnishes are added after baking, ensuring their crispness and fresh flavor are preserved, completing a dish that is as visually appealing as it is delicious. Seasoning with salt and pepper to taste before baking ensures every element is perfectly seasoned.
The beauty of these individual bacon and egg breakfast pizzas extends beyond their exquisite taste. They are designed for customization, allowing you to tailor them to your personal preferences or what you have on hand. Feel free to swap Gruyere for sharp cheddar, smoked gouda, or even a blend of your favorite melting cheeses. Instead of bacon, consider crumbled breakfast sausage, diced ham, or even a vegetarian option like sautéed mushrooms or spinach. You could add roasted cherry tomatoes for a burst of sweetness or a sprinkle of red pepper flakes for a subtle kick. The possibilities are truly endless, making this a versatile recipe you’ll return to again and again.
Whether you’re hosting a brunch, looking for a creative weekend breakfast, or simply want to treat yourself to something extraordinary, these Bacon and Egg Breakfast Pizzas with Gruyere are an absolute must-try. They’re a fun, flavorful, and surprisingly simple way to elevate your morning meal from ordinary to exceptional. Get ready to impress your family and friends, or simply savor a moment of culinary bliss all to yourself. This recipe is more than just food; it’s an experience, a delightful twist on tradition that will make you look forward to “Pizza Morning” just as much as “Pizza Night.”
Bacon and Egg Breakfast Pizza
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Ingredients
For the dough:
- 4 cups all-purpose flour (500 grams)
- 2 ¼ teaspoon active-dry yeast (1 package, 7 grams)
- 1 teaspoon coarse salt
- 1 tablespoon fresh herbs , finely chopped or 1 teaspoon dried herbs (optional)
- 1 clove garlic , minced or 1 teaspoon garlic powder (optional)
- 1 cup water (237 ml)
- ⅓ cup olive oil (80 ml)
For the pizza:
- 4-6 strips of bacon
- Olive oil , for brushing
- 2 cups Gruyere cheese , grated (6 ounces, 170 grams)
- 4 large eggs
- Salt and pepper , to taste
- Arugula
- Scallions , sliced
Instructions
To make the dough:
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In the bowl of a stand mixer fitted with a dough hook (or in a large bowl if mixing and kneading by hand), combine 2 cups of the flour, yeast, salt, herbs, and garlic.
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Heat the water and olive oil in a small saucepan until steaming. Remove from heat and let sit for 5 minutes, or until temperature is between 120-130°F. Slowly add the water and oil to the dry ingredients, while mixing on low speed. Use a spatula to scrape down the bowl as needed.
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With the mixer on medium low, add the remaining flour a ¼ cup at a time, mixing until incorporated between each addition. Continue adding flour until the dough clears the bowl and is sticky to the touch without coming off in your hands. Knead with a dough hook or by hand until smooth and elastic.
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Shape dough into a ball and place in a greased bowl and cover with plastic wrap. Put in a warm place and let rise until doubled, about 1 hour.
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Gently push down on the center of the dough to release the gases and knead by hand on a clean surface a few times. Let dough sit for a few minutes, then divide into 4 pieces.
To assemble the pizzas:
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Roll each of the 4 pieces of dough out into a rough 8-inch circle. Cover with plastic wrap and let rise for another 30 minutes.
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Meanwhile, preheat oven to 375°F. Cut strips of bacon in half and place on a sheet pan lined with aluminum foil. Bake until crispy, about 15 minutes. Remove from pan and place on paper towel to drain. Increase oven temperature to 500°F.
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Brush dough rounds with olive oil and sprinkle with cheese. Carefully crack the eggs on top of each round and season with salt and pepper. Top with 2-3 strips of bacon each, according to your preference.
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Bake until crust is golden and egg whites are set, about 10 minutes, longer if you want the yolks to be set as well. Garnish with arugula and scallions and serve immediately.