Puff Pastry Breakfast Pizza
A quick and easy breakfast pizza featuring golden puff pastry, protein-packed eggs, crispy bacon, and melty cheese. Perfect for brunch, holiday mornings, or any weekend treat. Pre-baked crust ensures a crisp base while the eggs cook perfectly on top, making this both satisfying and visually appealing.
Equipment
- 1 Cutting board
- 1 Chef’s Knife
- 1 Sheet Pan
- 1 Mixing Bowl
- 1 Whisk
- 1 pizza cutter
Ingredients
- 1 frozen puff pastry sheet thawed
- 1 tablespoon flour optional, for rolling
- 3 large eggs
- 3 tablespoons milk
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 4 slices bacon cooked until crisp and crumbled
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 425°F (220°C). While the oven heats, prepare your baking sheet by lining it with parchment paper. This ensures easy transfer of the puff pastry and prevents sticking. Lay the parchment on a clean, flat surface where you will roll out the dough.
- Roll Out Puff Pastry: Take your thawed puff pastry sheet and lightly dust your rolling pin with flour, if necessary. Roll the dough gently, aiming to make it slightly thinner than the original sheet while keeping it uniform. If cracks appear, lightly brush water over the cracks and press them together; this will act as a natural adhesive.
- Shape the Crust: Once the dough is rolled out, gently fold the edges inward to form a raised “crust” around the perimeter of the pastry. Use a dab of water to seal the folds. This technique helps keep the toppings contained while baking and gives a professional-looking pizza edge.
- Dock the Dough: To prevent the center of the pastry from puffing excessively during baking, use a fork to prick the dough lightly all over the middle, avoiding the crust edges. This allows steam to escape and ensures a more stable base for the toppings. Be careful not to pierce all the way through.
- Pre-Bake the Puff Pastry: Transfer the prepared pastry sheet to your lined baking sheet. Place it in the preheated oven and bake for 8–10 minutes, until the pastry is puffed and golden brown. Keep a close eye to avoid over-baking. The goal is to create a partially baked, crisp base that will hold the egg mixture without becoming soggy.
- Prepare Egg Mixture: While the pastry pre-bakes, whisk together the eggs and milk in a medium bowl. Add salt and pepper and whisk until fully combined and slightly frothy. This mixture will create a creamy, protein-rich layer that sets beautifully on the pre-baked pastry.
- Deflate the Center: Remove the pre-baked pastry from the oven. Using the back of a fork, gently press down on the puffy center to create a slight indentation. This helps keep the crust edges raised while giving room for the egg mixture to settle evenly across the pastry.
- Layer Cheese: Sprinkle the shredded cheddar and mozzarella evenly across the prepared pastry, ensuring you leave a small margin along the edges for the crust. The cheese will melt and form a creamy layer that binds the toppings together.
- Add Egg Mixture and Bacon: Slowly pour the whisked egg mixture over the cheese, spreading it evenly to cover the surface without overflowing. Top with the crumbled, cooked bacon, distributing it uniformly for consistent flavor in every bite. The egg may appear sparse initially but will expand and set during baking.
- Bake Until Set: Return the assembled pizza to the oven and bake for 10–15 minutes, or until the eggs are fully set and slightly golden on top. The pastry should remain crisp and the edges puffed, while the center is firm yet tender.
- Cool Slightly and Slice: Once baked, allow the pizza to cool for 2–3 minutes on the sheet pan. This brief rest helps the egg layer firm up further, making slicing easier. Use a pizza cutter to slice the puff pastry breakfast pizza into 6 portions.
- Serve and Enjoy: Transfer slices to plates and serve immediately while warm. Enjoy the perfect combination of crispy pastry, melty cheese, savory bacon, and fluffy eggs—a satisfying breakfast or brunch treat that’s both easy and impressive.
Notes
- Thaw Puff Pastry Properly: Ensure your frozen puff pastry is fully thawed before rolling. Keep it chilled until ready to use to prevent cracking or tearing.
- Prevent Cracks: If the dough tears while rolling, lightly dampen your fingers with water to patch it. This works as a natural adhesive.
- Dock the Dough Carefully: Prick the dough only in the center to allow steam to escape. Avoid piercing the crust edges to maintain a crisp border.
- Pre-Bake for Stability: Baking the pastry partially before adding eggs and cheese ensures a crisp, golden base that prevents sogginess.
- Manage Egg Overflow: Pour the egg mixture slowly to avoid spillage. If some leaks during baking, simply trim the edges after cooking—it won’t affect taste.
- Prep Ahead: Cook and crumble bacon, shred cheese, and thaw puff pastry in advance to make assembly quick and stress-free.
