How to Make Breakfast Pizza


Leftover pizza for breakfast is fine, but freshly baked pizza with breakfast toppings is so much better. Roll out refrigerated pizza dough and top it with cheese sauce or olive oil with garlic. For a supreme breakfast pizza, cover the top with sausage, scrambled eggs, hash browns, vegetables, and cheese. If you’d like a lighter pizza, top the pizza with bacon, fresh mozzarella, and whole eggs.

  • 1 cup (130 g) of frozen hash brown potatoes, thawed
  • 1/2 cup (75 g) of yellow onion, diced
  • 1/4 cup (45 g) of green bell pepper, diced
  • 1/4 cup (45 g) of red bell pepper, diced

Makes a 12 in (30 cm) pizza

  • 1 13.8-ounce (391 g) can of refrigerated classic pizza crust
  • 1 8-ounce (226 g) ball of fresh mozzarella, thinly sliced
  • 2 tablespoons (7.5 g) of chopped fresh parsley leaves
  • 1/4 teaspoon (0.5 g) of crushed red pepper flakes

Makes a 12 in (30 cm) pizza

  1. 1 Preheat the oven to 375 °F (191 °C) and spray a pan with cooking spray. Get out a 12 in (30 cm) round pizza pan or a rectangular baking sheet. Spray the pan or sheet with nonstick cooking spray.[1]

    • Spraying the pan will prevent the pizza from sticking to it.
    • If you don’t have cooking spray, drizzle a little olive oil over the pan. You can then brush the oil with a pastry brush for even coverage.
  2. 2 Roll out the dough and place it on the pan. Open a 13.8-ounce (391 g) can of refrigerated classic pizza crust and use your hands to stretch it out to a 12 in (30 cm) circle. If you prefer, use a rolling pin to make the dough fit the round pizza pan.[2]
    • If you’re using a rectangular sheet, roll the dough to the 12 in (30 cm) circle and place it on the center of the sheet.
Sasha Harriet

Sasha Harriet

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Sasha Harriet

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