Name: Breakfast Pizza (No‑Knead)
Prep time: 10 min
Cook time: 18 min
Total time: 13 h
Cuisine: American
Ingredients: 3 cups (15oz/426g) all-purpose flour; 1 teaspoon instant yeast; 2 teaspoons salt; 1 1/2 cups (12oz/360ml) water, at room temperature; 1/2 cup (2oz/57g) shredded mozzarella cheese; 1/2 cup (2oz/57g) shredded cheddar cheese; 1/4 cup (1oz/28g) chopped cooked bacon or sausage; 1/4 cup (1oz/28g) chopped bell peppers; 1/4 cup (1oz/28g) chopped red onions; 2 large eggs; Salt and pepper, to taste

Why You’ll Love Breakfast Pizza (No‑Knead) Recipe

This no‑knead breakfast pizza is perfect for weekend mornings or special brunches. It features a soft, chewy crust with savory toppings that make breakfast exciting. The dough requires minimal hands‑on time and doesn’t involve any kneading, so even beginners can make it with confidence. All the classic breakfast favorites come together in one slice — gooey cheese, smoky bacon, and perfectly baked eggs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

for 2 pizzas:

½ recipe no‑knead pizza dough
semolina for dusting
1 cup (3 oz / 85 g) shredded mozzarella
10 slices smoked bacon, cooked and chopped
4 green onions, sliced
6 large eggs, at room temperature
freshly cracked black pepper

Directions

Prepare the dough: Divide your no‑knead pizza dough into 2 equal portions, then roll each into a ball. Cover and let rest under a clean towel for about 30 minutes so they relax and are easier to shape.
Preheat oven: Set your oven to 450°F (230°C) and place a pizza stone or an upside‑down baking sheet inside to preheat.
Shape the crust: Roll each dough ball on a lightly floured surface into a roughly 12‑inch (30 cm) circle. Dust parchment paper with semolina or flour and place the crust on top.
Add toppings: Sprinkle half of the mozzarella, bacon, and green onions over each pizza.
Initial bake: Slide the pizza (on parchment) onto the preheated stone or sheet and bake for 6‑8 minutes, until the crust starts to set and cheese begins to melt.
Add eggs and finish baking: Crack 3 eggs onto each pizza and continue baking for about 6 more minutes, until egg whites are set and crust is golden.
Serve: Top with freshly cracked black pepper, slice, and serve hot.

Servings and timing

Servings: 2 pizzas (serves 4–6 people)
Prep time: ~30 minutes (plus dough fermentation)
Cook time: ~12 minutes per pizza
Total time: ~12 hrs 42 min (including overnight dough rising)

Variations

Use cheddar, provolone, or feta cheese for different flavors.
Swap bacon with breakfast sausage or prosciutto.
Add sautéed mushrooms, bell peppers, or spinach.
Try adding a sprinkle of chili flakes or hot sauce for a spicy twist.
Top with fresh herbs like chives or parsley after baking for added freshness.

Storage/Reheating

Store any leftover breakfast pizza in an airtight container in the fridge for up to 2 days. Reheat in a 350°F (180°C) oven for about 10 minutes to warm through and refresh the crust.

FAQs

What can I use instead of semolina for dusting?

You can use cornmeal or polenta to help prevent sticking if you don’t have semolina.

Can I make this pizza gluten‑free?

Yes, you can use a gluten‑free all‑purpose flour blend in place of regular flour in your dough.

Can I use other toppings?

Absolutely — try sautéed mushrooms, peppers, spinach, or even leftover cooked veggies.

How do I cook the eggs if I don’t like runny yolks?

Bake a minute or two longer until the yolks reach the firmness you prefer.

Is the dough made ahead of time?

Yes, the no‑knead dough is usually fermented overnight to develop flavor.

Can I freeze the cooked pizza?

Yes, wrap slices tightly and freeze for up to 1 month. Thaw in the fridge before reheating.

Do I need a pizza stone?

No, you can bake on an upside‑down baking sheet if you don’t have a stone.

Can I halve the recipe?

Yes, you can make just one pizza by halving all ingredients.

Can I prepare toppings ahead?

Yes, cook and chop bacon or slice veggies a day before to save time.

What cheese works best?

Mozzarella melts nicely, but you can mix or substitute with cheddar or another favorite.

Conclusion

This no‑knead breakfast pizza is a fun and satisfying way to combine your favorite morning flavors into one dish. With a simple homemade crust and customizable toppings, it’s great for brunch, weekend breakfast, or even breakfast‑for‑dinner nights. You’ll love how easy it is to make and how delicious every bite tastes.