Breakfast mini pizzas

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15 min


4 to 6 servings

* PLUS Baking Time: 15 minutes


  • 6 strips bacon , cooked
  • 3 plum tomatoes
  • 1/2 red onion
  • easy no-fail pizza dough , or 500-g store-bought pizza dough
  • 6 tsp olive oil
  • 2 tsp dried oregano leaves
  • 6 eggs
  • 1/3 cup grated parmesan
  • generous pinch salt
  • generous pinch freshly ground black pepper


  • Cut bacon into 1 inch (2.5 cm) pieces. Thickly slice tomatoes. Slice onion into long thin strips. Preheat oven to 450F (230C). Lightly oil 2 large baking sheets. Cut dough into 6 pieces. Lightly dust counter with flour. Work 1 piece of dough into a rough circle, about 6 inches (15 cm) in diameter. Don’t worry about shape. Place on prepared sheet. Repeat with remaining dough.
  • Brush tops of dough with oil. Arrange bacon, tomatoes and onion towards edges of crust, leaving an empty circle in center to crack egg into later. Sprinkle entire surface with oregano. Bake in 450F (230C) oven until crust is light golden, 10 to 12 minutes. Remove from oven to a heatproof surface. Break an egg into center of each pizza. It’s OK if some of egg runs out onto baking sheet. Sprinkle with Parmesan, salt and pepper. Return baking sheets to oven, switching their positions, and bake just until eggs are set but yolks are still runny, 5 to 7 minutes. Remove from oven and serve.

Nutrition (per serving)

  • Calories
  • 378,
  • Protein
  • 16.4 g,
  • Carbohydrates
  • 44.1 g,
  • Fat
  • 14.9 g,
  • Fibre
  • 2.7 g,
  • Sodium
  • 558 mg.

Pizza for breakfast? Why not? Make it ham and cheese or bacon and tomato topped off with an egg (sunny side up, of course!). It’s easier than whipping up a frittata, plus it’s a lot more fun. Use a store-bought crust or dough or try our no-fail food processor dough.

Fresh herbs

If you have fresh herbs, sprinkle a little shredded fresh basil, chopped chives or green onion over pizzas soon as you remove them from oven.