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Breakfast Pizza With Bake, Kale, and Sunny-Side Up Eggs

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Why eat cold, dreary pizza when you bake one fresh?

Why eat cold, dreary pizza when you bake one fresh?

Do You Remember Eating Cold Pizza for Breakfast?

Does "breakfast pizza" bring back memories of your college days?

Sometimes the best (or only real) food of the day was the cold (actually room temperature) petrified slice stuck to the greasy box on the table. But that's not what this post is about.

Did you notice that photo? We're not talking about cold leftover pizza here. Kale, crispy bacon, cheese, and a sunnyside-up egg are my idea of heaven on a plate. I found that photo on Pinterest, and although the photographer's concept is lovely, I found myself disappointed in the execution. They relied on naan (an Indian flatbread) as the foundation of the pizza. If you make your own, I'm sure it could be wonderful, but store-bought naan tends to be rather chewy (in my humble opinion).

So, I put on my thinking cap and came up with this recipe. Here is a breakfast pizza idea that is warm and fresh and, in the words of Carb Diva, "easy peasy lemon squeezy."

Breakfast Pizza My Way

Equipment You Will Need

  • Mixing bowl for preparing pizza dough
  • 12-inch pizza pan
  • Pizza wheel/cutter (optional)
  • Small saute pan for cooking bacon
  • Dutch oven or large saute pan with a lid for cooking the kale
  • Cheese grater (if not using pre-shredded packaged cheese)
  • Custard cup or coffee cup for placing raw egg atop pizza

Ingredients for One 12-inch Pizza

  • 1/2 batch of pizza dough (see below)
  • 2 tablespoons olive oil
  • 4 slices bacon, cooked crisp and crumbled (see more suggestions below)
  • 2 cups grated cheddar cheese (see more suggestions below)
  • 3 medium eggs
  • 1 tablespoon olive oil
  • 1/2 pound kale leaves, washed, stemmed, and chopped (use tender inner leaves if possible)

Instructions for Assembling the Pizza

  1. Preheat oven to 450° F.
  2. Brush 2 tablespoons of olive oil on the pizza dough in the pan. Top dough with grated cheese and meat of your choice. Set aside.
  3. Place the remaining 1 tablespoon olive oil and 2 tablespoons water in a Dutch oven over medium-high heat. Add kale; cook and stir for 1 minute. Cover Dutch oven and steam kale for 3 to 5 minutes or until kale is wilted and tender but not soft, stirring occasionally. Remove from the Dutch oven and pat dry with paper towels. Scatter steamed kale over the pizza, leaving three evenly spaced circles open for the eggs.
  4. Crack one egg at a time into a custard cup and then gently pour it onto the pizza in the circles made with the steamed kale.
  5. Bake in preheated oven for about 10 minutes or until the cheese is melty and the eggs are to your liking (I like my yolks a bit runny).

Pizza Dough

Makes enough for two 12-inch pizzas.


  • 1 cup warm water
  • 2 teaspoons active dry yeast
  • 2 1/2 cups all-purpose flour
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar


  1. Place warm water in a large mixing bowl. Sprinkle yeast over and stir just to moisten. Let stand for 5 minutes. Add the remaining ingredients to the bowl and stir quickly to mix thoroughly. Let dough rest for 5 minutes.
  2. Turn dough out onto a lightly floured work surface and knead about 10 times. Divide dough in half and place each half in the center of a lightly-greased 12-inch pizza pan. Press or roll the dough to the edges.

Suggested Meat and Cheese Combinations

MeatCheeseInstead of Kale?

Cooked Italian sausage

Crumbled feta cheese

Spinach leaves

Cooked chorizo

Monterey jack cheese, shredded

1/2 can refried beans

Diced prosciutto

Mozzarella cheese, shredded

Halved cherry tomatoes

Diced cooked ham

Gouda cheese, shredded

Diced zucchini

Diced cooked corned beef

Swiss cheese, shredded

Sliced mushrooms

What Makes This Recipe Work?

  • It's easy to assemble.
  • The pizza dough can be made ahead of time.
  • The meat can be precooked, and the cheese pre-grated and stored in the refrigerator.
  • There are numerous flavor combination possibilities.

© 2015 Linda Lum