Bacon and Eggs Breakfast Pizza Recipe

Bacon and Eggs Pizza gives a whole new meaning to having pizza for breakfast!

24Bite Recipe: Bacon and Eggs Breakfast Pizza Recipe by Christian Guzman

This recipe works really well if you make the toppings and dough the night before. That means that you’ll just need to get up, roll out the dough, top it and throw it in the oven. The worst part is trying to cook bacon to save it for later. Wow, that’s super tough, but you can do it!

24Bite Recipe: Bacon and Eggs Breakfast Pizza Recipe by Christian Guzman

Homemade Pizza Dough

I prefer the homemade pizza dough I make in the bread machine. The recipe for Homemade Pizza Dough is here. If you want to make your own dough, I recommend that you check out that recipe because it’s in the bread machine and SO EASY!

Use my pizza dough instructions or your own or even the pre-packaged completed dough, if you prefer. If you’re using homemade pizza dough, try to refrigerate it for at least 4 hours or overnight.

This recipe calls for one-half the pizza dough so you’ll be able to use the other half for another pizza.

Because tomatoes are so wet, I’ve suggested Roma tomatoes. Before you use them, scoop out the insides. That’s where most of the water resides. Just scoop that out and discard. You’ll be using only the meat of the tomato.

24Bite Recipe: Bacon and Eggs Breakfast Pizza Recipe by Christian Guzman

If you like, you can pre-cook your pizza dough a little before adding the toppings. It wasn’t necessary for this thinner crust but, if you prefer a thicker crust, it may not cook all the way and will be a little “doughy” in the middle.

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5 from 1 vote

Bacon and Eggs Breakfast Pizza Recipe

Bacon and Eggs Pizza gives a whole new meaning to having pizza for breakfast!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Brunch, Pizza
Cuisine: American
Keyword: Bacon, Cheddar Cheese, Eggs, Mozzarella Cheese, Onions, Tomato
Servings: 8 slices
Calories: 419kcal

Ingredients

Pizza Toppings

  • 2 tablespoons Butter
  • 6 large Eggs
  • 1/8 cup Heavy Cream
  • 8 slices Cooked Bacon crumbled
  • 1/2 medium Onion chopped
  • 2 Roma Tomatoes seeds scooped and discarded then chopped
  • 1 cup Cheddar Cheese shredded
  • 1 cup Mozzarella Cheese shredded
  • Cooking Spray

Cream Sauce

  • 1 tablespoon Butter
  • 1/2 cup Heavy Cream
  • 1 tablespoon Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper

Instructions

  • Make pizza dough according to instructions or use a pre-purchased pizza crust, if you prefer. Note that, if using the pizza dough at the link, you will need to start several hours earlier or the day before.

Scrambled Eggs

  • In skillet on medium low heat, melt butter, about 2-3 minutes.
  • In medium bowl, briskly whisk together eggs and milk until thoroughly mixed.
  • Add egg mixture to butter and cook the eggs just until done, stirring slowly throughout. Don't allow to overcook, about 6-10 minutes.

Make Cream Sauce

  • Place butter in small saucepan on medium heat until melted, about 1-2 minutes.
  • In small bowl, mix together cream, flour, salt and pepper, until smooth and lumps are removed. Add to saucepan and cook until thickened, stirring often, about 5-6 minutes.

Assemble Pizza

  • Preheat Oven to 425°.
  • Spray pizza pan with cooking spray. Place crust on pan and pinch the edges a little, if you like. This helps to catch the sauce from spilling over.
  • Evenly spread the sauce on the dough with the back of a spoon or spatula.
  • Evenly distribute scrambled eggs, crumbled bacon, onions, tomatoes and cheeses.
  • Cook for 15-20 minutes, or until done. Cool slightly and cut into 8 pieces. If desired, garnish with chopped green onion, freshly cracked pepper and red pepper flakes.

Nutrition

Calories: 419kcal

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24Bite Recipe: Bacon and Eggs Breakfast Pizza Recipe by Christian Guzman
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Homemade Pizza Dough in a Bread Machine Recipe

Make your own delicious pizza dough and you can skip the pizza delivery tonight! You’ve probably already got lots of ingredients in your refrigerator and cupboard you can use for pizza.

24Bite Recipe with Christian Guzman: Homemade Pizza Dough in a Bread Machine © Jakub Gojda via 123rf.com

“Can You Pizza It?”

—Christian Guzman

Proof Your Yeast

I always proof my yeast first. This means that you stir the yeast into warm water (110° to 115°) with the sugar and let it sit for about 10 minutes. If it starts to get foamy, the yeast is fine. If it just sits there, the yeast is dead and you’ll need to try a different batch. There is nothing worse than getting everything into the machine and getting it going, only to find out that there is no rising because the yeast is dead.

I usually put the proofed yeast and water in the bread pan first, then the olive oil, then the flour. I always put the salt on top of the flour. I read somewhere that putting the salt right by the yeast will kill it, so I do this, just in case.

This recipe makes two regular crust medium sized pizzas or one very large rectangle pizza or one pan pizza (try that in an iron skillet!).

Refrigerate Your Dough

Always refrigerate your dough, if you can. I like to make my dough in the morning and it will be ready by the evening to throw together a pizza. Wrap it in plastic wrap then wrap it a second time, loosely. That’s for everyone who leaves the house and comes back later to see that their dough has exploded out of the wrap! It definitely will grow in the refrigerator so wrap it then the second wrap will catch the explosion.

If you want to roll out your dough straight away, you can do that. I just find that the dough rolls out so much easier when it’s cold.

On a dry, clean surface, put a couple of little piles of flour and dust the rolling pin as well. For good measure, add a dose of flour to the dough ball too, if you want. All of that helps with sticking. When you get the dough rolled out a bit, try picking it up by the edges and rotating to allow gravity to pull it down.

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5 from 2 votes

Homemade Pizza Dough in Bread Machine

Make this delicious homemade pizza dough in your bread machine and skip the pizza delivery!
Prep Time6 hrs
Total Time6 hrs
Course: Pizza
Cuisine: American
Keyword: Crust, Dough, Pizza
Servings: 16 slices
Calories: 115kcal

Equipment

  • Bread Machine
  • Rolling Pin

Ingredients

  • 1 pkt active dry yeast (2 1/4 tsp)
  • 1 1/8 cup very warm water 110° to 115°
  • 2 tbsp granulated sugar
  • 2 tbsp avocado or olive oil
  • 3 cup bread flour, plus a little bit more for rolling
  • 1 tsp salt

Instructions

  • In a small bowl, stir together yeast, water and sugar. Set aside. After 10 minutes, check that it's bubbly. If so, continue. If not, you may want to try again with fresher yeast.
  • Add yeast mixture to bread pan in bread machine.
  • Add oil to bread pan.
  • Add flour to bread pan.
  • Add salt to bread pan.
  • Set bread machine to make dough only. Once finished, take out and separate into two balls. Cover with plastic wrap and put in refrigerator for several hours or overnight.
  • Roll out and add toppings as desired. When the recipe is split in two crusts like this, it takes about 15-20 minutes to cook the completed pizzas in a 425° oven.

Nutrition

Calories: 115kcal

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Prosciutto Tomato and Provolone Pizza Recipe

My first time trying out prosciutto and it was amazing! Garden fresh tomatoes and provolone cheese. Yum!

24Bite Recipe: Prosciutto Tomato and Provolone Pizza Recipe by Christian Guzman

Mom suggested that we try out prosciutto on a pizza and naturally, I was all for it! Here we kick off this week’s “Can you Pizza It?” with this fantastic prosciutto tomato and provolone pizza.

24Bite Recipe: Prosciutto Tomato and Provolone Pizza Recipe by Christian Guzman

My grandmother asked some questions about prosciutto so I researched it. Prosciutto is an Italian ham, cured by a drying process. It’s usually thinly sliced and it’s intended to be eaten “raw” because it’s safe after the curing process. You can also cook it, if you want and I’ll be trying that with the other half of the prosciutto package so I can see the difference.

24Bite Recipe: Prosciutto Tomato and Provolone Pizza Recipe by Christian Guzman

Homemade Pizza Dough

I prefer the homemade pizza dough I make in the bread machine. The recipe for Homemade Pizza Dough is here. If you want to make your own dough, I recommend that you check out that recipe because it’s in the bread machine and SO EASY!

Use my pizza dough instructions or your own or even the pre-packaged completed dough, if you prefer. If you’re using homemade pizza dough, try to refrigerate it for at least 4 hours or overnight.

24Bite Recipe: Prosciutto Tomato and Provolone Pizza Recipe by Christian Guzman

This recipe calls for one-half the pizza dough so you’ll be able to use the other half for another pizza.

24Bite Recipe: Prosciutto Tomato and Provolone Pizza Recipe by Christian Guzman © Nikolay Mitrofanov via @123rf.com

Thinly slice the tomatoes. Place on paper towels and pat dry with paper towels, as much as possible. Allow to rest and pat dry again. Tomatoes will add a lot of excess moisture to your pizza unless you try to get them as dry as possible.

24Bite Recipe: Prosciutto Tomato and Provolone Pizza Recipe by Christian Guzman

If you like, you can pre-cook your pizza dough a little before adding the toppings. It wasn’t necessary for this thinner crust but, if you prefer a thicker crust, it may not cook all the way and will be a little “doughy” in the middle.

Print Recipe
5 from 1 vote

Prosciutto Tomato and Provolone Pizza

My first time trying out prosciutto and it was amazing! Garden fresh tomatoes and provolone cheese. Yum!
Prep Time6 hrs
Cook Time20 mins
Total Time6 hrs 20 mins
Course: Main Course, Pizza
Cuisine: American
Keyword: Ham, Pizza, Prosciutto, Provolone, Tomato
Servings: 8 slices
Calories: 253kcal

Ingredients

  • 1/2 recipe pizza dough
  • cooking spray
  • 3 ounces Daniele Del Duca Pre-Sliced Prosciutto or any thinly sliced prosciutto
  • 2 large tomatoes thinly sliced and as dry as possible
  • 6 ounces Sargento Sliced Provolone Cheese sliced

White Cream Sauce

  • 1/2 cup heavy cream
  • 1 tbsp flour
  • 2 tbsp Parmesan cheese shredded

Instructions

Make Pizza Dough

  • If you are using homemade pizza dough, begin at least 3 hours before you plan to prepare the pizza to complete the kneading and rising process. It's better to refrigerate for 3 or more hours after that, but it's not entirely necessary.
  • If you're in a time crunch. Halve the dough equally and roll out on a lightly floured surface.

Make Pizza Sauce

  • In small saucepan, whisk cream and flour until there are no lumps.
  • Add Parmesan and stir. Heat on stovetop on medium heat until thickened (about 5 or 6 minutes).

Special Consideration for Tomatoes

  • Thinly slice the tomatoes. Place on paper towels and pat dry with paper towels, as much as possible.
  • Allow to rest and pat dry again. Tomatoes will add a lot of excess moisture to your pizza unless you try to get them as dry as possible.

Assemble Pizza

  • Preheat oven to 425°.
  • Spray pizza pan with cooking spray. Place crust on pan and pinch the edges a little, if you like. This helps to catch the sauce from spilling over.
  • Evenly spread the sauce on the pizza dough with the back of aa spoon
  • Evenly distribute prosciutto, then tomatoes and top with provolone.
  • Cook for 15-20 minutes, or until done. Cool slightly and cut into 8 pieces.

Nutrition

Calories: 253kcal

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24Bite Recipe: Prosciutto Tomato and Provolone Pizza Recipe by Christian Guzman
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Pesto Ham and Black Olives Pizza Recipe

A gourmet quality flatbread pizza with the delicious fresh taste of basil pesto.

24Bite Recipe: Pesto Ham and Black Olives Pizza Recipe by Christian Guzman

I love pizza! Experimenting with different types of pizza may be my favorite thing to do now that my mom taught me how to make the pizza dough she always uses.

Homemade Pizza Dough

I prefer the homemade pizza dough I make in the bread machine. The recipe for Homemade Pizza Dough is here. If you want to make your own dough, I recommend that you check out that recipe because it’s in the bread machine and SO EASY!

Use my pizza dough instructions or your own or even the pre-packaged completed dough, if you prefer. If you’re using homemade pizza dough, try to refrigerate it for at least 4 hours or overnight.

This recipe calls for one-half the pizza dough so you’ll be able to use the other half for another pizza.

Mezzetta Basil Pesto

I absolutely love pesto and this pizza is going to the top of my list of favorites. It’s an incredible combination!

The pizza can get a little messy because of all the oil in the jar of basil pesto. A bit of the extra virgin olive oil accumulates at the top and requires stirring before use. If you like, carefully spoon off the top layer of oil to use later for dipping or the base of a dressing.

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5 from 1 vote

Pesto Ham and Black Olives Pizza

A gourmet quality flatbread pizza with the delicious fresh taste of basil pesto.
Prep Time6 hrs
Cook Time20 mins
Total Time6 hrs 20 mins
Course: Main Course, Pizza
Cuisine: American
Keyword: Black Olives, Ham, Pesto, Pizza
Servings: 8 slices
Calories: 350kcal

Ingredients

  • 1/2 recipe pizza dough
  • cooking spray
  • 6.25 ounces Mezzetta basil pesto
  • 4 ounces John Morrell diced ham
  • 2.25 ounces sliced black olives drained
  • 2 cups mozzarella cheese shredded

Instructions

  • If you are using homemade pizza dough, begin at least 3 hours before you plan to prepare the pizza to complete the kneading and rising process. It's better to refrigerate for 3 or more hours after that, but it's not entirely necessary, if you're in a time crunch. Halve the dough equally and roll out on a lightly floured surface.
  • Preheat oven to 425°.
  • Spray pizza pan with cooking spray. Place crust on pan and pinch the edges a little, if you like. This helps to catch the sauce from spilling over.
  • When you open the jar of pesto, there will be oil accumulated at the top. You can either stir it up and use all of it or you can carefully spoon off some of the oil into a separate bowl and then spread it over the pizza dough. Taking off the excess oil at the top will reduce the calories and will make the pizza less messy, if you prefer that. Don't throw out the oil, though! Use it for dipping or a base for salad dressing later. Evenly spread the pesto on pizza dough with the back of a spoon.
  • Evenly distribute ham and olives. Top with mozzarella.
  • Cook for 15-20 minutes, or until done. Cool slightly and cut into 8 pieces.

Nutrition

Calories: 350kcal

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24Bite Recipe: Pizza Ham and Black Olives Pizza Recipe by Christian Guzman
24Bite Recipe: Cooking with Christian Guzman

Cordon Bleu Chicken Pizza Recipe

A delicious flatbread pizza with the flavors of Chicken Cordon Bleu with a fantastic creamy mustard sauce.

24Bite Recipe: Cordon Bleu Chicken Pizza Recipe by Christian Guzman

I love pizza! Experimenting with different types of pizza may be my favorite thing to do now that my mom taught me how to make the pizza dough she always uses.

Homemade Pizza Dough

I prefer the homemade pizza dough I make in the bread machine. The recipe for Homemade Pizza Dough is here. If you want to make your own dough, I recommend that you check out that recipe because it’s in the bread machine and SO EASY!

Use my pizza dough instructions or your own or even the pre-packaged completed dough, if you prefer. If you’re using homemade pizza dough, try to refrigerate it for at least 4 hours or overnight.

24Bite Recipe: Cordon Bleu Chicken Pizza Recipe by Christian Guzman

Creamy Mustard Sauce

The Cordon Bleu Chicken Pizza includes my Creamy Mustard Sauce. If you have any of this leftover, be sure to use it on your favorite sandwich because, WOW!

24Bite Recipe: Cordon Bleu Chicken Pizza Recipe by Christian Guzman
Print Recipe
5 from 1 vote

Cordon Bleu Chicken Pizza

A delicious flatbread pizza with the flavors of Chicken Cordon Bleu with a fantastic creamy mustard sauce.
Prep Time6 hrs
Cook Time20 mins
Course: Main Course, Pizza
Cuisine: American
Keyword: Chicken, Ham, Pizza
Servings: 16 slices
Calories: 262kcal

Ingredients

  • 1 cup heavy cream
  • 2 tablespoons dijon mustard
  • 2 tablespoons parmesan cheese shredded
  • 3 tablespoons all purpose flour
  • 1 large chicken breast cooked and chopped
  • 8 oz ham chopped
  • 2 cups mozzarella shredded
  • 2 prepared, uncooked pizza crusts
  • cooking spray

Instructions

  • If you are using homemade pizza dough, begin at least 3 hours before you plan to prepare the pizza to complete the kneading and rising process. It's better to refrigerate for 3 or more hours after that, but it's not entirely necessary, if you're in a time crunch. Halve the dough equally and roll out on a lightly floured surface.
  • In small bowl, add cream, mustard, parmesan cheese and flour. Mix briskly with a fork until all lumps are removed.
  • In small saucepan on low heat, cook cream mixture until thickened, about 10 minutes. Set aside.
  • Preheat oven to 425°.
  • Spray pizza pan with cooking spray. Place crust on pan and pinch the edges a little, if you like. This helps to catch the sauce from spilling over.
  • Spread half the sauce on each pizza. Evenly distribute chicken and ham. Top each pizza with half the mozzarella.
  • Cook for 15-20 minutes, or until done. Cool slightly and cut each pizza into 8 pieces, for 16 pizzas total.

Nutrition

Calories: 262kcal

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24Bite Recipe: Cordon Bleu Chicken Pizza Recipe by Christian Guzman
24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

Chicken Alfredo Pizza with Spinach and Mushrooms Recipe

Throw out tradition by using a white creamy sauce for your next pizza instead of a red sauce.

24Bite Recipe: Chicken Alfredo Pizza with Spinach and Mushrooms by Christian Guzman

I think there must be nothing that Christian likes more than chicken, spinach and mushrooms.

A couple of days ago, he insisted that he wanted it on a pizza so I immediately got the bread machine down and told him to “go for it!”

I have had this bread machine since 2013 and I couldn’t be happier. I have used it only for making dough and it’s been an incredibly handy tool. I can simply add my ingredients and walk away. The baking feature works as well; I simply prefer to cook my bread in a bread pan for the traditional bread shape that will fit into the plastic bread bags I use.

24Bite Recipe: Chicken Alfredo Pizza with Spinach and Mushrooms by Christian Guzman

Homemade Pizza Dough

I prefer the homemade pizza dough I make in the bread machine. The recipe for Homemade Pizza Dough is here. If you want to make your own dough, I recommend that you check out that recipe because it’s in the bread machine and SO EASY!

Use my pizza dough instructions or your own or even the pre-packaged completed dough, if you prefer. If you’re using homemade pizza dough, try to refrigerate it for at least 4 hours or overnight.

24Bite Recipe: Chicken Alfredo Pizza with Spinach and Mushrooms by Christian Guzman

People were shocked when they found out that I still had a Pizza Pizzazz that worked. I bought this because it seems a lot safer for kids to make their own pizzas and it means that the oven doesn’t have to heat up the entire house.

24Bite Recipe: Chicken Alfredo Pizza with Spinach and Mushrooms by Christian Guzman

Spray the pan with cooking spray and, after rolling out the dough, pinch up the edges a little and place it on the pan.

24Bite Recipe: Chicken Alfredo Pizza with Spinach and Mushrooms by Christian Guzman

Add the Sauce and Toppings

Since this recipe is for two pizzas, split the alfredo sauce between them. You can use any alfredo sauce you like, even your own favorite recipe.

24Bite Recipe: Chicken Alfredo Pizza with Spinach and Mushrooms by Christian Guzman

Add the chopped fresh spinach.

24Bite Recipe: Chicken Alfredo Pizza with Spinach and Mushrooms by Christian Guzman

Add the diced cooked chicken and mushrooms. Use fresh mushrooms, if you like. We always keep canned mushrooms in the pantry when we don’t have some fresh ones.

24Bite Recipe: Chicken Alfredo Pizza with Spinach and Mushrooms by Christian Guzman

Sprinkle the cheese everywhere.

24Bite Recipe: Chicken Alfredo Pizza with Spinach and Mushrooms by Christian Guzman

Place it on the Pizza Pizzazz or into your oven and let cook. Yum!

24Bite Recipe: Chicken Alfredo Pizza with Spinach and Mushrooms by Christian Guzman

This takes about 15-20 minutes when the dough is pretty thin like this. It will probably be more like 25-30 minutes if it’s a stuffed crust. If you want a stuffed crust, I recommend that you cook the crust halfway, put on the toppings then put it back in the oven to finish cooking. This stops it from being undercooked in the center.

Print Recipe
5 from 1 vote

Chicken Alfredo Pizza with Spinach and Mushrooms

Throw out tradition by using a white creamy sauce for your next pizza instead of a red sauce.
Prep Time6 hrs
Cook Time20 mins
Total Time6 hrs 20 mins
Course: Main Course, Pizza
Cuisine: American
Keyword: Chicken, Mushroom, Pizza, Spinach
Servings: 16 slices
Calories: 205kcal

Ingredients

  • 2 prepared, uncooked pizza crusts
  • 1 14.5 oz jar Prego Homestyle Alfredo Sauce split into two portions
  • 1 cup chopped raw spinach split into two portions
  • 1 cup diced, cooked chicken breast split into two portions
  • 1 4 oz can Green Giant Mushrooms Pieces & Stems drained and split into two portions
  • 2 cups shredded mozzarella cheese split into two portions
  • cooking spray

Instructions

  • If you are using homemade pizza dough, begin at least 3 hours before you plan to prepare the pizza to complete the kneading and rising process. It’s better to refrigerate for 3 or more hours after that, but it’s not entirely necessary, if you’re in a time crunch. Halve the dough equally and roll out on a lightly floured surface.
  • Preheat oven to 425°.
  • Spray pizza pan with cooking spray. Place crust on pan and pinch the edges a little, if you like. This helps to catch the sauce from spilling over.
  • Spread half the jar of sauce on each pizza. Evenly distribute chopped spinach, chicken and mushrooms. Top with cheese.
  • Cook for 15-20 minutes, or until done. Cool slightly and cut each pizza into 8 pieces.

Nutrition

Calories: 205kcal

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24Bite Recipe: Chicken Alfredo Pizza with Spinach and Mushrooms by Christian Guzman
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