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30-Minute Breakfast Pizza

Jessica T. Brown
A quick and delicious homemade breakfast pizza featuring a yogurt-based crust topped with spinach, cherry tomatoes, mozzarella, eggs, and crispy bacon.
Ready in 30 minutes, this protein-packed dish is perfect for a nutritious start to your day.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine American, Fusion
Servings 4 pizzas

Equipment

  • 1 large baking sheet
  • 1 Silicone Baking Mat or Parchment Paper
  • 1 Medium mixing bowl
  • 1 Rolling Pin
  • 1 Spatula

Ingredients
  

  • 1 cup 5 oz all-purpose or white whole wheat flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup non-fat Greek yogurt
  • Handful baby spinach
  • 2 oz ½ cup shredded mozzarella cheese
  • 8 cherry tomatoes sliced
  • 4 large eggs
  • 2 strips cooked center-cut bacon chopped

Instructions
 

  • Preheat Oven and Prepare Pan: Preheat your oven to 450°F (230°C) to ensure the crust cooks evenly and develops a light golden color.
    Line a large baking sheet with a silicone baking mat or lightly spray with cooking oil if using parchment paper.
    This prevents sticking and ensures easy removal of the pizza once baked.
  • Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, and kosher salt until fully combined.
    This step evenly distributes the leavening agents and seasoning, creating a consistent dough texture.
    Properly mixing the dry ingredients ensures the crust rises evenly during baking.
  • Add Yogurt and Form Dough: Add the Greek yogurt to the dry mixture and mix with a fork or spatula until small crumbles form.
    Transfer the mixture to a lightly floured surface and knead gently 15–20 times until the dough is tacky but not sticky.
    This kneading develops the dough’s structure while keeping it soft and tender.
  • Divide and Roll Dough: Divide the dough into four equal balls, approximately 3–3.5 ounces each, ensuring uniform pizzas.
    Lightly flour your work surface and rolling pin, then roll each ball into a 7–8 inch oval, maintaining an even thickness for uniform baking.
    Place the rolled dough onto the prepared baking sheet carefully.
  • Assemble Pizza Toppings: Arrange a handful of spinach evenly over each dough oval, followed by shredded mozzarella and sliced cherry tomatoes.
    Leave the center of each pizza open for the egg, creating a well for the yolk.
    Finally, sprinkle chopped, cooked bacon over the top for added flavor and texture.
  • Add Egg and Bake: Carefully crack one egg into the center of each pizza, keeping the yolk intact.
    Place the baking sheet in the preheated oven and bake for 10–12 minutes, or until the crust is golden and the egg is cooked to your preference.
    Season with salt and freshly cracked pepper immediately after baking.
  • Serve and Enjoy : Remove the pizzas from the oven using a spatula to avoid breaking the crust.
    Allow them to cool for a minute or two, then serve warm for the perfect protein-packed breakfast or brunch.
    Encourage creativity with optional toppings like avocado slices or hot sauce for personalized flavor.

Notes

  • For gluten-free options, substitute the all-purpose flour with a 1:1 gluten-free baking flour such as Cup4Cup.
  • Make sure to use non-fat Greek yogurt for a lighter texture; regular yogurt with excess liquid may make the dough too wet.
  • Knead the dough just until tacky; over-kneading can make the crust tough.
  • Use room-temperature eggs for more even cooking and a perfectly set yolk.
  • Pre-cook bacon and drain excess fat to avoid soggy pizza.
  • Customize toppings with mushrooms, bell peppers, or onions to boost fiber and nutrients.
  • Serve immediately for best texture; reheated pizza can lose its crispness but still tastes delicious.