Puff Pastry Breakfast Pizza

This Puff Pastry Breakfast Pizza recipe is super easy and fast. You can put whatever toppings on it, but I love it with bacon, eggs and cheese. This is great for brunch, Christmas morning or a nice, relaxing weekend breakfast!

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I may have mentioned this before, but I cannot emphasize enough that brunch is by far my favorite meal of the day. Something about the flavor combinations presented by combining lunch and breakfast, along with the excuse the enjoy a cocktail in the morning just makes my heart smile (I’m definitely not a heavy drinker, but I’ve never met a mimosa I didn’t like).

During the first few years at the company that I work for, my office was located on the other side of town. The downside was the obvious long drive but the upside was that it was located near this great little pizzeria that had the most amazing breakfast pizza. And I certainly ate my share.

So fast forward a few years and terrible BP (as we called it) withdrawals, I decided to do something about it. As I perused our local grocery store for a few items to get us through the weekend, I had a thought. J LOVES Puff Pastry. I LOVE breakfast pizza. Maybe it’s time to combine these ideas. So I did just that.

After a quick Pinterest search, I came across the blog Full Fork Ahead which had a similar recipe to what I was looking for. I skimmed through it, noting the cooking times and temperature as guidelines and I dove in head first. The results, I’m happy to report, were delicious.

Now, be aware that this recipe is not as simple as many of my other recipes. It can be a bit more challenging. Anytime you’re pouring liquid onto dough, there could be some leakage (whether it’s in my recipe or others). I’ve made this several times with much success and once in a while it leaks (none of us are perfect!. If this happens, I simply bake it and cut off the egg that leaked and enjoyed it all the same.

Prepackaged products can vary (and baking in general presents all sorts of variables to begin with). I hope this doesn’t turn you off from trying the recipe because it is delicious, but in the interest of full disclosure, know that aspects of this are a bit trickier than most of the recipes that I post. You’re always welcome to send your questions to me directly here.

Here are some other great breakfast options:

Grandma Hinz’s Apple Pancakes

Egg Stuffed Bread

Sweet Potato and Chorizo Hash

Helpful tools:

Rolling Pin

Puff Pastry Breakfast Pizza

This Puff Pastry Breakfast Pizza recipe is super easy and fast. You can put whatever toppings on it, but I love it with bacon, eggs and cheese. This is great for brunch, Christmas morning or a nice, relaxing weekend breakfast!

10 minPrep Time

25 minCook Time

35 minTotal Time

Yields 2 pizzas

Author: Inspired by a recipe found at hereFull Fork Ahead, which based on a recipe from Food Network Magazine

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Ingredients

• 1/2 a package of bacon, fried, crumbled and divided (half for each Puff Pastry Sheet)
• 1 package of frozen puff pastry sheets, thawed (my package contained 2 sheets)
• Flour to sprinkle on your surface for rolling out your puff pastry dough
• 1 cup of shredded cheddar cheese, divided (1/2 a cup per puff pastry sheet)
• 1 cup of shredded mozzarella cheese, divided (1/2 a cup per puff pastry sheet)
• 10 eggs, divided (5 eggs per puff pastry sheet)
• 1/2 cup of milk, divided (1/4 cup per puff pastry sheet)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425 degrees.
2. Lay out some parchment paper and lightly flour the surface.
3. Roll out the puff pastry dough so that it's slightly thinner and there are no cracks (you can fix any cracks with a bit of water).
4. Fold the edges over slightly to create a crust, and use a bit of water to adhere them.
5. Prick the inside of the dough with a fork all over.
6. Transfer the parchment paper to a baking pan and bake for about 8-10 minutes. The dough will look puffy and golden brown. Make sure you don't under-cook this part.
7. Using a fork, prick the puffy inside of the dough again and press gently with the back of the fork to deflate the middle so that the crust stands a bit taller. Make sure to be gentle so that the fork only pierces the top layer and doesn't go all the way through the crust.
8. Mix the eggs and cream (divided in half for each Puff Pastry Sheet) with some salt and pepper to taste. Make sure to mix them well.
9. Sprinkle evenly a 1/2 cup of each cheese onto each respective Puff Pastry sheet.
10. Carefully pour the egg mixture on top of this and sprinkle with the bacon.
11. Bake for 10-15 minutes or until the egg is set.
12. Enjoy!

Notes

If the dough is not done enough during the first round of baking this will result in the egg leaking and the bottom crust having a chewier texture- still tasty but the other crust that I let go a bit longer had no leakage and a much tastier consistency. You're pouring liquid onto dough: it may spring a leak. If it does, bake it off as written and trim the excess egg before serving. It will still taste great and look pretty. Use a pan with sides to prevent too much mess.

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Jessy Freimann, The Life Jolie

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