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Loaded Breakfast Pizza Pie

Loaded Breakfast Pizza Pie

A bacon, egg, and cheese pizza slice
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Who says you can’t eat pizza for breakfast? We’re turning a traditional square Grandma pie into the ultimate brunch feast. Typically, these doughy slices are topped off with pizza sauce and classic Italian cheeses, but for this savory version, we’re using melted Raclette and Fontina, plus a whole lot of breakfast-inspired toppings--smoked bacon, breakfast sausage links, and eggs, cooked to perfection to put the final touch on this masterpiece. Perfect for any meal of the day, this cheesy creation is an easy way to put a twist on your pizza.

Loaded Breakfast Pizza Pie
A bacon, egg, and cheese pizza slice
  • Prep Time : 24 hr
  • Cook Time : 30 min
  • Makes: 1 Half Sheet Pan (9” x 13”) Pizza


  • For the Pizza Dough:
  • 1 tsp. Active dry yeast (OR ¾ tsp. Instant yeast or 2 ¼ tsp. Fresh yeast)
  • 1 Tbsp. + 1/4 cup Murray’s Olive Oil, 750 mL
  • 1 tsp. White sugar
  • 1 ½ tsp. Kosher salt
  • 4 cups All Purpose flour


  • For the Dough:

    1. Whisk together sugar and 1 ¾ warm water in a small bowl.
    2. Whisk in the yeast and set aside. If after 5-10 min, it has not started to foam or develop bubbles on the surface, your water may have been too warm or your yeast may be inactive.
    3. Pour 2 tbsp. Olive oil in a large bowl and incorporate your yeast mixture, followed by the salt and finally, 2 cups of flour.
    4. Mix by hand, with a large spoon or stand mixer with dough hook attachment until combined and a shaggy dough begins to form.
    5. Add remaining 2 cups of flour and continue needing in the bowl for 4-6 minutes with stand mixture or 6-10 minutes by hand, until fully incorporated and beginning to pull away from the sides. Dough will be sticky.
    6. Place dough into a large oil-coated bowl. Wrap tightly with plastic wrap and refrigerate for 12-24 hours.
    7. Pour the remaining olive oil into 2 half sheet pans or 1 full sheet pan. After the dough has rested, remove from the bowl and cut in half if making two styles of pizza.
    8. Place each piece into two separate half sheet pans, or place full piece into full sheet pan if making one large pizza.
    9. Let sit for 10 minutes to remove the chill before gently stretching the dough into the four corners of the pan. It may take some time so be patient.
    10. Cover the sheet pan(s) tightly with plastic wrap and set aside in a warm (70F) area to proof again for 30-40 min. Or until the dough is puffed and full of visible air bubbles.

  • How to Assemble & Bake:

    1. Preheat oven to 500F or as high as your oven will go.
    2. Slice the bacon strips into small lardons and heat over medium in a frying pan until cooked through and crisp.
    3. Slice the breakfast links into rounds and do the same, browning in the frying pan.
    4. Grate your cheeses (Fontina Fontal and Raclette) and sprinkle evenly over dough.
    5. Scatter breakfast meats on top of cheeses.
    6. Create small wells by pushing cheese aside in certain areas and carefully crack eggs into the wells.
    7. Place on the top rack of your oven and bake for 20-30 minutes or until the crust is golden brown and the cheese is melted and bubbling.
    8. Top with diced chives and serve!

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