This Puff Pastry Breakfast Pizza recipe is super easy and fast. You can put any 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!
1frozen puff pastry sheetthawed as per package directions (I use Pepperidge Farms, which contains two puff pastry sheets)
1TablespoonFlour, optional to sprinkle on your rolling pin if needed
3largeeggs,
3Tablespoonsmilk
½teaspoonKosher salt
¼teaspoonground black pepper,
½cupshredded cheddar cheese
½cupshredded mozzarella cheese
4slicesbacon, fried until crisp and crumbled
Instructions
Preheat oven to 425 degrees. Measure parchment paper to sheet pan size and place on clean surface.
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).
Fold the edges over slightly to create a crust, and use a bit of water to adhere them. Gently prick the inside of the dough with a fork all over. Be careful not to pierce it al the way through.
Transfer the parchment paper to a baking pan and bake for about 8-10 minutes. The dough should look puffy and golden brown. Make sure you don't under-cook this part.
While the dough pre-bakes, whisk the eggs and milk with salt and pepper until well combined.
When the dough is out of the oven, use a fork to gently press the puffy center of the dough with the back of the fork to deflate the middle so that the crust stands a bit taller.
Sprinkle cheese onto the Puff Pastry sheet. Carefully pour the egg mixture evenly on top of this and sprinkle with the bacon. The egg will look like it isn't much, but it expands as it cooks.
Bake for 10-15 minutes or until the egg is set. Serve immediately.
Video
Notes
Thaw the puff pastry! Be sure to thaw the puff pastry dough if frozen as per the package directions.
Line your baking sheet with parchment for easy clean up (and an easier transfer to the sheet pan after rolling and shaping the crust on the parchment).
Fix the cracks. If the puff pastry dough happens to crack while you're rolling it, use water to fix it. I keep a small bowl of it next to me so I can dip my finger in it to lightly dampen the dough. The water works as an adhesive.
Make edges. I like to fold the edges around the entire perimeter of the dough over and adhere them with a bit of water to create the “pizza crust”.
Holes make the dough cook better. Gently poke the dough in the middle (not the crust) all over with a fork to help lessen the puffing. Be very careful not to poke all the way through.
Pre-bake the puff pastry. You'll want to bake the crust a little before adding the toppings. After you pre bake it for 7-8 minutes, gently press the dough in the middle down to deflate, being careful not to puncture it fully.
There can be some leakage. Anytime you're pouring liquid onto the dough, there could be some leakage (whether it's in my recipe or others). I've made this several times with much success, but once in a while, it does leak. If this happens, I simply bake it and cut off the egg that leaked, and enjoyed it all the same. Once you cut off the leaked egg (don't worry, the eggs cook and solidify in the oven), it basically looks the same. UPDATE: I reduce the eggs from the original 5 down to 3 upon retesting with the same delicious results, minus the leakage!
Prep ahead: Thaw puff pastry sheets (keep chilled in the fridge in packaging until use so it doesn't dry out), fry and chop bacon, shred cheddar and mozzarella cheeses.