Friday nights are pizza nights! What’s better than breakfast for dinner? How about an easy pizza recipe, made from scratch that helps to prep you for the week to come. This delicious Easy Bacon Breakfast Pizza can be made with the help of little hands. You’ll feel great about getting the kids involved creating their own pizza, and even better about feeding it to them with ingredients you can pronounce!
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Friday night is pizza night in many homes across the U.S.A. The only thing about pizza, while convenient and delicious, is it often is covered in grease, contains hard to pronounce ingredients from a frozen box, or costs an arm and a leg ordering it for delivery. With this simple recipe using Bob’s Red Mill Artisan Bread Flour, you can make not one, but two pizza dough balls in as little as two hours. So even if you get home around five from work, you can still have pizza and a movie come seven.
I love having this pizza as part of my meal plan rotation. Any recipe that I can double and then freeze is a good recipe in my book. I love being able to make the dough from scratch. It’s a great opportunity to get the littles involved in cooking and teach them some science along the way. I remember the first time I found out that yeast was a living organism. I was equally disgusted and intrigued. This little guy is smart as a whip, but certainly cares more about eating the finished product versus Mom’s science experiment.
How to make Homemade Pizza Dough
Homemade Pizza Dough is super simple. While I do love to use my Kitchen Aid Stand Mixer. for just about everything, especially since it comes with a fancy dough hook, pizza dough is so simple that all you need is a bowl and your hands. Making pizza dough requires really warm water and salt or sugar to activate the yeast. Since we are making a pizza dough, salt is typically the chosen catalyst. Once you activate the yeast, you just have to add flour. You can stir with a spoon, a dough hook, or your hands. It becomes lumpy, or shaggy, as it comes together. It gets really sticky and you’ll think you need to add more flour but often times you don’t. Kneading the dough as shown in this video, is done on a floured surface. That bit of flour being worked into the dough as you need it will help with that sticky feeling from taking it out of the bowl. Using oil to coat the bowl before letting the dough rise, simply helps the dough to not stick to the bowl it is climbing. The plastic wrap over the top also helps to keep all the warm air circulating in the bowl, encouraging the yeast to continue “breathing” and growing the dough.
How to store Pizza Dough
- Pizza dough can be stored in the refrigerator or in the freezer. In both cases, it’s best to wrap the dough tightly in plastic wrap and then store in a container or ziploc bag. The purpose of the plastic wrap is to keep the dough from drying out and creating a sort of hard skin on it. Pizza dough stored in this manner can stay in the refrigerator up to two weeks, and the freezer up to three weeks. The night before you want to use it, simply move the freezer dough into the refrigerator to thaw for 24 hours.
All-Purpose or Bread Flour – What’s the difference?
- You can certainly pizza dough with all purpose flour. In this recipe I used the Bob’s Red Mill Artisan Bread Flour. The primary difference between All-Purpose and Bread Flour is the protein content. Bread Flour has a higher protein percentage than All-Purpose does, which produces more gluten. More gluten with the addition of kneading the dough, gives more air pockets and a slightly chewier texture. These are great characteristics in pizza, unlike cupcakes. So, while you can substitute All-Purpose for Bread Flour, you can’t always substitute Bread Flour for All-Purpose.
My Favorite Tools for the Job
Having a Pizza Stone is amazing! You can use a pizza stone for pizzas of course, but you can also use it to make things like rolls and ciabatta breads for paninis. They can even be used in place of sheet pans. The stone retains heat phenomenally and can help to keep appetizers warm during a dinner party. Coming in a variety of shapes and sizes ensures you can find the perfect one for your lifestyle.
Easy Bacon Breakfast Pizza with Homemade Pizza Dough
I’m so excited for you! You’re going to love this and have fun in the process. Friday family pizza nights just got a whole lot better! Have the kids invite some friends over, double the batch of pizza dough, and create a fun topping bar for the kids to decorate their own pizzas with. Or, cut the dough into smaller portions before rolling and everyone can have their own personal pan pizza.
I would love if after you try this recipe, because I know you will, go ahead and rate the recipe with 5 stars! Leave me any comments or questions below and I’ll be happy to answer them. And for more tips on feeding your tiny army, join my Facebook Group for busy Moms.
Whether it's breakfast or breakfast for dinner, this awesome bacon breakfast pizza hits the spot! Recipe makes enough dough for two pizzas. Cook them both or freeze one for later.
- 2 1/2 cups Bob's Red Mill Artisan Bread Flour
- 1/2 tsp dry active yeast
- 2 tsp salt
- 1 cup Tbsp warm water
- 2 tsp olive oil plus more to coat pan
- 3 eggs
- 3 Tablespoons milk
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- 1/2 package of bacon
- mozzarella cheese
- fresh parsley
- Combine warm water, salt and yeast in large mixing bowl. Let stand for five minutes.
- Add flour and mix until fully incorporated. Knead on floured surface for approximately five minutes.
- Place dough in large oiled bowl.
- Cover bowl with plastic wrap to form a tight seal. Let rise until doubled in size - about two hours.
- Cook bacon.
- Pre-heat pizza stone in a 500oF oven.
- Divide dough in half and roll out to desired size and thickness.
- Cook pizza dough on heated stone in over for about 5 minutes to firm up the dough.
- Crack and mix eggs with milk and seasonings.
- Pour egg mixture into the middle of the crust.
- Top with cheese, bacon, and any other toppings. Place back in oven for another 3-5 minutes or until eggs and crust are cooked through.
- Sprinkle with fresh parsley and enjoy.
Sprinkle one side of dough with corn meal for an extra crisp before placing on pizza stone.
Be sure to leave the edge of the pizza thick to act as a barricade to keep the egg from slopping out everywhere.