What’s not to love about breakfast pizza? It’s a throwback to college days when there was always a slice or two left over from some bash or other. It’s a kid’s favorite school lunch. It’s easy peasy for dinner, too. So, why not have a piping hot breakfast pizza for a little nostalgia and a lot of flavor.
This one is made with crescent roll dough, but you could easily make your own dough, or buy it from a local pizza joint. (Yes, pizza joints sell the dough!) I keep saying I’m going to grab some from the Tuscan Bistro when the dough guy is making a delivery! Plan ahead a little and pick up some dough on the way home from work this week.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Passive Time | 5 minutes |
| Servings |
slices
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Ingredients
- 1 can crescent roll dough 8 oz size (or, one round of pizza dough)
- 1 tbsp olive oil
- 1/2 cup Parmesan cheese
- 1/2 cup mozzarella cheese
- 1/2 cup spicy taco cheese
- 1/2 cup cooked bacon crumbled (or, prosciutto)
- 1/3 cup veggies assorted veggies, 1/3 cup each - peppers, mushrooms, onions
Ingredients
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Instructions
- Preheat oven to 375 degrees.
- Spray 9x12 rectangular baking sheet with cooking spray. You can also use a round baking sheet if you have a round of pizza dough.
- Pat the crescent dough onto the sheet, pushing the edges together to form one large dough. Brush with olive oil.
- Top with cheeses, bacon, and veggies.
- Bake for 20 minutes until cheese is melty and edges of dough are browning.
- Remove from oven, let sit for 5 minutes. While pizza is resting, fry up the 4 eggs to your desired doneness. Slice pizza, plate, top with eggs. Sprinkle with herbs, if desired.
Recipe Notes
Enjoying the recipes? Plan a vacation to Maine and stay at White Cedar Inn. Check the calendar here.
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