PW Wednesdays ~ Breakfast Pizza

The best breakfast pizza, featuring layers of seasoned hash browns, crisp bacon, sauteed peppers, melty cheese and eggs. An absolute must make!

The most amazing and flavorful breakfast pizza you'll ever have! Recipe from @bakedbyrachel

I apologize in advance for how I’m about to tempt you.

This round of PW Wednesdays was my pick. For ages I’ve been wanting to make a breakfast pizza, so when I got my copy of Ree’s cookbook I immediately bookmarked this recipe. I think it was meant to be. I mean seriously, how can you go wrong with potatoes, cheese, bacon and eggs… all on a pizza! The only thing that would make this meal better is having a fruity margarita on the side, or maybe a mimosa since that’s more breakfasty. Next time I’ll be sure to do just that!

My only complaint about this recipe… that there wasn’t more of it! Only a few slices were leftover, The Mr had them for lunch the next day. I’m please to report that they stood up to reheating. Not all pizza is awesome reheated so that’s a big plus.

The most amazing and flavorful breakfast pizza you'll ever have! Recipe from @bakedbyrachel

You can make this pizza as easy as you want; buy precooked bacon, frozen hash browns and pre made pizza dough. Or you can make everything from scratch. I promise from scratch really isn’t that hard, but it does take a bit more planning and time. Even though the recipe calls for frozen hash browns, I figured homemade couldn’t possibly be that hard to make. I was up for the challenge. It took a bit of time but the hardest part was just getting the disc unstuck from my food processor. I think The Mr was ready to break it to get the darn thing out. It was stuck good.

Do yourself a favor and make this. It’s completely customizable. I opted to not have salsa on my half due to my hatred of tomatoes. But promise to not skimp on the potatoes and bacon. Those are two very important features to this pizza.

The most amazing and flavorful breakfast pizza you'll ever have! Recipe from @bakedbyrachel

My hopes were set high for this one and boy did it deliver! Seasoned hash browns and melty cheese topped off with chopped salty bacon and eggs all on top of your favorite thin crust pizza dough. It was heavenly. Let’s not forget the salsa and peppers. This pizza covers it all!

The most amazing and flavorful breakfast pizza you'll ever have! Recipe from @bakedbyrachel

Be sure to check out the other PW Wednesday posts:
Table For Two Blog
Wanna Be A Country Cleaver
Running To The Kitchen
My Life As A Mrs

And if you missed the previous weeks:
Week 1: Fried Tacos
Week 2: Mushroom Sliders with Spicy Fry Sauce
Week 3: Carnitas Pizza

Breakfast Pizza

Breakfast essentials on a thin crust pizza: seasoned hash browns, crisp bacon, sauteed peppers, melty cheese and eggs. A fun addition to breakfast, brunch or dinner!
Prep Time1 hour 10 minutes
Cook Time15 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American
Keyword: Pizza
Servings: 6


Pizza dough:

  • 1 tsp active dry yeast
  • 3/4 C warm water heated to 115°F
  • 2 C all purpose flour
  • 3/4 tsp salt
  • 3 Tbsp olive oil

Pizza toppings:

  • 1 lb thick cut bacon
  • 3 C hash browns frozen or fresh
  • cayenne pepper optional
  • onion powder optional
  • garlic powder optional
  • 2 Tbsp vegetable oil or butter
  • 3 bell peppers diced
  • 1/2 C salsa
  • 12 oz mozzarella
  • 4-8 large eggs
  • salt and pepper



  • Combine yeast and warm water. Let sit for 5-10 minutes or until yeast has puffed up. To the bowl of a stand mixer fitted with a paddle attachment, add flour and salt. Turn mixer to low. Poor in olive oil, followed by yeast and water mixture. Mix well until all ingredients are combined well and have pulled away from the sides of the bowl. Allow dough to rise for at least 1 hour or until doubled in size.


  • Preheat oven to 500°F. Bring your dough to room temperature if it has been chilling.
  • If preparing homemade hash browns: Peel and shred 3 medium russet potatoes. Add shredded potatoes to a large bowl filled with very cold water. Let sit for 20-30 minutes.
  • Fry bacon over medium heat until almost cooked through. Drain on paper towels and chop into small pieces. Set aside.
  • Meanwhile, chop peppers into small pieces. In a large skillet over medium heat, add 1 tbsp olive oil or butter. Cook peppers until just tender and no longer crisp. Transfer to a clean bowl. Set aside.
  • Place a clean kitchen towel over a medium bowl. Add shredded potatoes to kitchen towel. Twist and ring tightly, squeezing out as much of the liquid as you can. Add remaining 1 tbsp olive oil or butter to large skillet. Add half of your potatoes to skillet and cook over medium high heat until cooked through and slightly browned. Season with salt and pepper. Add an optional dash of each cayenne pepper, onion powder and garlic powder for additional flavor if desired.
  • Lightly grease a baking sheet with olive oil. Spread pizza dough out as thin as you can. Spoon salsa over dough. Sprinkle with cheese. Spread hash browns throughout. Top off with sautéed peppers and crisp bacon pieces. And finally, carefully crack several eggs over the top. Sprinkle with additional salt and pepper.
  • Bake for 12-15 minutes. Slice and serve warm.


Recipe source: The Pioneer Woman Cooks - Food from my Frontier
Share this:

36 Responses to “PW Wednesdays ~ Breakfast Pizza”

  1. #
    Chung-Ah | Damn Delicious — May 16, 2012 at 6:13 am

    I’m so glad you girls are doing PW Wednesdays! I’ve been a bad food blogger and I still haven’t bought her book yet but until then, I have PW Wed to hold me over :)

    I’d have to say that this is my absolute favorite PW installment. There’s nothing better than eggs and tons of bacon on top of a pizza!

  2. #
    Rachel Cooks — May 16, 2012 at 7:41 am

    This looks SO good and I love that you made your own hash browns. Impressive!

  3. #
    Julie @ Table for Two — May 16, 2012 at 8:20 am

    Omg this looks so good!! I totally should’ve done the pizza dough. Yours looks straight out of the book :)

  4. #
    Kathryn — May 16, 2012 at 8:43 am

    This is such a great pick, look at all that awesomeness on one pizza!

  5. #
    naomi — May 16, 2012 at 9:05 am

    You know breakfast is my favorite meal, so this is just more reason why – Yes, it is totally appropriate to be having this for dinner!

    LOVE, LVOE, LOVE this!

  6. #
    amy @ fearless homemaker — May 16, 2012 at 9:05 am

    looks delicious! excellent choice for PW Wednesday!

  7. #
    Cassie — May 16, 2012 at 9:22 am

    Fabulous pick, Rachel! This looks so fabulous!

  8. #
    Kristen — May 16, 2012 at 10:17 am

    You all are killing me with this pizza. I want some for breakfast, and I’ve already eaten!

  9. #
    Katrina @ In Katrina's Kitchen — May 16, 2012 at 10:40 am

    I’m glad you reserved some non-salsa pieces for yourself this time :)

  10. #
    Georgia @ The Comfort of Cooking — May 16, 2012 at 11:43 am

    This looks amazing Rachel! Such a fun man meal for the morning!

  11. #
    Tracey — May 16, 2012 at 1:42 pm

    Oh my word, yes please!! This was one of the first recipes Shane flagged in our copy of PW’s book and I am so glad to hear it lives up to expectations. Yours looks amazing!

  12. #
    tina {mylifeasamrs} — May 16, 2012 at 3:21 pm

    EXCELLENT choice!!! ;)

  13. #
    Erin @ Dinners, Dishes, and Desserts — May 16, 2012 at 4:12 pm

    WOW!! Pizza for breakfast looks amazing!

  14. #
    14 — May 16, 2012 at 4:40 pm

    I’d love to wake up on this. The eggs on top of the pizza, the hash brown and the bacon makes it really a breakfast thing for me. Now drooling…. Yummy! =)

  15. #
    Lauren@littleyellowkitchen — May 16, 2012 at 5:20 pm

    Oh man. Her recipe looks fantastic! Great pics. Good to hear it reheats well too because I live for leftovers at lunch time :)

  16. #
    Kiran @ — May 16, 2012 at 5:39 pm

    Breakfast pizza’s are the best!! Looks so drool-worthy :)

  17. #
    Meghan — May 16, 2012 at 6:30 pm

    Great pick! It looks delicious, and would be perfect for brunch with a mimosa!

  18. #
    Lenore — May 16, 2012 at 7:00 pm

    Ummmm hi. Runny yolk eggs, bacon, and potatoes on a PIZZA??? Yes, please!! I really need to suck it up and buy PW’s book…I eye it every time I’m on Amazon or at the bookstore.

  19. #
    Stephanie @ Eat. Drink. Love — May 16, 2012 at 8:04 pm

    This pizza looks so delish! A great idea for a brunch!!

  20. #
    Marsha @ The Harried Cook — May 16, 2012 at 10:22 pm

    That looks absolutely incredible!!! I love the ingredients – especially the runny eggs & bacon! Thank you for sharing this :)

  21. #
    amanda @ fake ginger — May 16, 2012 at 10:31 pm

    My hubs loves breakfast pizza! This looks great. Although I think it’s totally weird that you won’t eat salsa. :P

  22. #
    Meg — May 16, 2012 at 11:52 pm

    man. cause i needed another time of day to eat pizza!

  23. #
    Paula — May 17, 2012 at 6:41 pm

    If you are going to have pizza for breakfast (no judging) then this is the one to have for sure. Looks delicious.

  24. #
    Amanda L. (Tales from a Kitchen Misfit) — May 17, 2012 at 8:28 pm

    I love pizza with a perfectly runny egg on top. It’s probably one of my favorite kinds of pizzas.

  25. #
    susan — May 21, 2012 at 10:54 am

    brilliant! my kids would be all over this. so putting this on the memorial day weekend things “to do” list!

  26. #
    nicole @ I am a Honey Bee — May 23, 2012 at 5:17 pm

    I would not be able to cook the egg on it while it was in the oven. I would have to put it on top. I think they taste different baked. I don’t eat baked eggs… something about the yolk not really being runny and hte way the white looks.

    • #
      Rachel — May 23, 2012 at 5:19 pm

      It’s probably more of a medium fried egg consistency but you could certainly fry an egg and place it on top if you prefer.

  27. #
    Jenna @ Littlekitchenbigflavors — May 25, 2012 at 5:31 pm

    This is my kind of breakfast pizza – I love the eggs cracked right on top, not all scrambled and dried out.

  28. #
    Peter — July 18, 2012 at 8:10 am

    Wow! This looks so good it should be illegal! Nice job on photos and directions. This is a GREAT argument for making pizza crusts ahead of time and keeping them around (freezer maybe?) — after all, they’re just bread, and bread keeps well. I’ve started making them on the grill and they have they best texture I’ve ever tasted on a pizza crust. Also, it’s easier (depending on the quantity) to do the potatoes on a cutting board than to fit the right blade on the food processor — like, super EZ if your knife is sharp. This looks WONDERFUL! Thank you.

  29. #
    Peter — July 18, 2012 at 8:36 am

    P.S. I live in Iowa. This time of year (July/August) I add fresh corn to lots of things. It’s a great match for the peppers, and cutting the kernels off the cob takes no time at all!

  30. #
    Bailey — March 15, 2017 at 10:00 pm

    I will be making this for belreakfast. To save time can i make dough the night before? thank you!

    • #
      Rachel — March 16, 2017 at 6:54 am

      The dough will need to be room temperature for it to shape properly. If making the night before, allow it to do a long slow rise at room temperature so you can shape it in the morning.

    • #
      Bailey — March 16, 2017 at 9:30 pm

      Do I need to change the recipe to sit out over night?

    • #
      Rachel — March 17, 2017 at 7:21 am

      Allow the dough to rise in a large greased and covered bowl.

  31. #
    Debbie Miranda — August 8, 2017 at 11:36 pm

    can u make pizza in advance and freeze the pizza to use days later

    • #
      Rachel — August 9, 2017 at 8:22 am

      You could make the dough ahead, but I wouldn’t personally recommend freezing a ready made pizza.

Leave a Comment