Say hello to every breakfast dream you’ve ever had.
I could have titled this post “a million photos of the same cheesy, melty burrata pizza slices,” because that’s essentially what you’re getting. But honestly, who could resist photographing this again and again?
Look at all of that layered goodness and that pillowy dough. It’s a breakfast pizza done right.
The toppings here are everything:
sauce
burrata
bacon
sausage — and I don’t even usually love sausage, but it works so well here
a scattering of fresh herbs, scallions and chives
and my favorite: eggs
Right now, eggs, avocado and cheese are my top three food obsessions. Not always combined, but when they are — as on this pizza — it’s pretty much perfect.
I’ve had breakfast pizza before, but it often misses one key element: sauce. I’m not usually the saucy type, but lately I’m learning that a good tomato base with cheese and runny yolks is life-changing. I wanted tomato goodness on this one — sauce with cheese, eggs, scallions and crunchy bacon. It elevates everything.
P.S. I think these saucy baked eggs were the moment that changed my mind about sauce.
I was skeptical about burrata on pizza at first. Burrata is creamy and delicate — would it be too wet, not cheesy enough, or simply wrong for the oven? The answer: none of that. Burrata melts beautifully, becomes wonderfully stringy and blends with the sauce to act like a silky cream in some bites. It’s indulgent and utterly delicious.
The eggs are your timer — cook them to your preference. I’ll take my eggs any which way except barely-scrambled runny whites. I’m fine with soft or slightly runny yolks on the pizza; sometimes I let them set more if I leave the oven a bit too long. Either way, they’re a highlight.
This pizza would be perfect grilled and served outdoors on a warm morning, and it’s a lovely idea for a holiday brunch. You can make the dough the night before or use store-bought dough; precook the bacon and sausage and slice the scallions ahead of time so assembly is quick. In the morning it takes very little effort to bake and enjoy.
It’s calling your name right now.
Burrata Breakfast Pizza
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Ingredients
Dough
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
Toppings
- 2 tablespoons olive oil
- 1 cup marinara or pizza sauce
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 2 balls of burrata cheese
- 1/2 pound sweet Italian sausage, browned
- 4 slices bacon, cooked and crumbled
- 2 scallions, thinly sliced
- 3 or 4 large eggs (or as many as you like)
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 1 tablespoon snipped fresh chives
Instructions
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In a large bowl, combine warm water, yeast, honey and olive oil. Stir and let sit until foamy, about 10 minutes. Add 2 1/2 cups of the flour and the salt, stirring until the dough starts to come together but is still sticky. Form a ball with your hands and gradually work in the remaining 1/2 cup flour, kneading briefly on a floured surface until smooth.
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Lightly rub the bowl with olive oil, place the dough inside and turn to coat. Cover with a towel and let rise in a warm spot for 1 to 1 1/2 hours, until doubled.
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Punch the dough down and shape it on a floured surface into your desired form. This dough yields one pizza large enough for about 3–4 people. Place on a baking sheet or pizza peel, cover, and let rest for 10 minutes.
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Preheat the oven to 425°F. (If using a pizza stone, preheat to 475°F and bake about 15 minutes; for a baking sheet, follow the 425°F directions below.)
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Brush the dough with olive oil, spread the marinara sauce evenly, then sprinkle with minced garlic and red pepper flakes. Pull apart the burrata and distribute over the sauce. Top with cooked sausage, crumbled bacon and sliced scallions. Crack the eggs over the pizza, placing them in small pockets formed by the other toppings so they stay in place while baking.
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Bake for 20–25 minutes (or 15–20 minutes on a pizza stone), until the eggs are set to your liking. Remove from the oven, scatter the fresh herbs and chives over the top, slice and serve immediately.
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Share your photo and tag #howsweeteats — it’s always a joy to see your versions. Thanks so much for trying it!
Grapefruit mimosas on the side, please.