Tangy BBQ sauce, melty cheese, crispy bacon, savory caramelized onions, sliced tomatoes, and a perfectly runny egg all nestled on a chewy sourdough pizza crust. Sourdough Breakfast Pizza is the perfect morning treat.
Pizza lovers, get ready for a game changer! This Sourdough Breakfast Pizza recipe is here to boost your mornings with its heavenly combination of flavors.
The star of the show is, of course, the delicious sourdough pizza crust. It’s light, chewy, and thanks to the fermentation process, easier to digest, making it a winner for your tastebuds and your gut health. Plus, it adds a unique tangy taste that takes this pizza to a whole new level!
Start by spreading a generous layer of your favorite tangy BBQ sauce on the perfectly risen sourdough crust.
Then, load it up with a blend of raw cheddar cheese and gooey mozzarella, ensuring every bite is a cheesy delight.
Now comes the fun part – customizing your morning masterpiece!
Pile on those beautifully caramelized onions, giving a hint of sweetness to balance the savory flavors. Add thinly sliced tomatoes for a burst of freshness, while the crumbled bacon provides the ideal amount of crispiness and smokiness. Finally, placed on top, a perfectly runny egg that’s ready to ooze its golden goodness all over the pizza!
So, if you’re tired of the same old breakfast routine, Sourdough Breakfast Pizza is the perfect way to shake things up. It’s a delicious way to start your day that’s entirely customizable to suit your taste buds, ensuring you’ll look forward to every single morning with mouthwatering anticipation!
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Why You’ll Love This Recipe:
Gut Healthy Breakfast:
Thanks to the fermentation process, the sourdough pizza crust breaks down the phytic acid, making it easier for your body to absorb nutrients easier.
Individual Pizzas –
This recipe makes enough for 4 individual sized pizzas or divide the dough into 8 for mini breakfast pizzas.
Customizable:
This Sourdough Crust is the perfect base for all of your favorite toppings and sauces. Mix and match for a new favorite Sourdough Breakfast Pizza.
Ingredients
Sourdough Pizza Dough
Sourdough Starter – Active and bubbly
Water – Make sure the water isn’t boiling, as this can kill your starter.
Olive Oil – Extra virgin olive oil helps the pizza dough become extra soft and chewy.
Bread Flour – Bread flour has a higher protein content than all-purpose flour, which gives you a chewier pizza crust.
Salt – To enhance the overall flavor!
Pizza Toppings
BBQ Sauce – Top the dough with your favorite homemade or store-bought BBQ sauce. Other suggestions are below.
Cheese – I used a combination of shredded raw cheddar cheese and mozzarella for the perfectly melted cheese.
Eggs – Top your breakfast pizzas with 1 to 2 perfectly runny eggs.
Bacon – I like to cook my bacon and crumble it the night before for quick assembly the next morning!
Onions – Yellow onions or Vidalia onions make the sweetest caramelized onions.
Tomatoes – Since we are only broiling the top of the pizza for a few minutes, slice these tomatoes as thin as possible.
Supplies
Danish Dough Whisk
Bench Scraper
Sample Sourdough Pizza Dough Schedule
8 am – Mix Dough
8:30 am – First Stretch and Fold
10 am – First Rise
8 pm – Final Stretch and Fold
8 pm – Store Sourdough Pizza Dough in the fridge
NEXT DAY
7 am – Remove Pizza Dough from the fridge
7:30 am – Shape and bake
How to Make Sourdough Starter Pizza Dough Recipe
Mix the Dough
To a large bowl, add the sourdough starter, olive oil, and warm water.
Mix with a Danish Dough Whisk or by hand until the water is milky white and most of the starter is dissolved.
Pour the bread flour and salt into the wet ingredients.
Mix until all of the dry ingredients have been incorporated.
Cover the dough with a tea towel or bowl cover (I like to use a reusable shower cap) and leave to rest for at least 30 minutes.
Stretch and Folds
Once the Sourdough Pizza Dough has rested for at least 30 minutes, remove the bowl cover.
Wet your finger to prevent the dough from sticking.
Scrape the sides of the bowl with your fingers. Then, take a small piece of the dough in your fingers, pull it up towards you, and then fold it on top of the pizza dough. Turn the dough a quarter turn clockwise and perform the same stretch and fold.
Continue to do this motion about 10-15 times. The dough will begin to look smoother.
Cover the bowl again and allow to rest for another 30 minutes.
Repeat the same stretch and fold at least 3 more times (for a total of at least 4 sets of stretch and folds) with at least 30 minutes of rest in between.
Bulk Fermentation
After all of the stretch and folds are complete, cover the bowl and allow the dough to ferment for 8-10 hours or more, at room temperature in a warm spot.
Once the bulk fermentation process is complete, perform one final round of stretch and folds.
Cold Rise
Cover the bowl and place the sourdough pizza crust in the fridge until ready to use. You can store this pizza dough for up to 36 hours.
Shape
30 minutes before you are ready to bake the Sourdough Breakfast Pizza, remove the sourdough pizza dough from the fridge and place it on a generously floured workspace.
Divide the dough into 4 equal parts with a bench scraper. Shape into round dough balls, sprinkle the top of the dough with plenty of flour, and cover the mounds with a tea towel.
Let the dough rest for at least 30 minutes to come to room temperature.
Press the dough into an 8-in circle. Continue to add flour to prevent the dough from sticking.
How to Make Sourdough Breakfast Pizza
Turn on the broiler to high heat.
Then, heat a 10 or 12-inch cast iron skillet to medium heat on the stovetop.
At the same time, heat a small pan to medium heat. This will partially cook the egg.
Once the pan is preheated, melt butter in the small pan and crack an egg. Sprinkle salt and pepper on top of the egg to taste. Only cook the egg on one side (do not flip) until it is about 75% cooked, with just a little bit of the egg whites still runny. Remove the pan from the heat and set to the side.
Once the cast iron is hot, toss in the sourdough pizza crust and cook for 5-6 minutes on one side.
Immediately begin topping the pizza dough with all the toppings.
First, spread your favorite BBQ. I usually do about 2-3 Tablespoons worth. Add more or less to preference.
Then sprinkle mozzarella cheese and raw cheddar cheese on top of the sauce – measure with your heart.
Finally, sprinkle on a thin layer of bacon bits, caramelized onions, and sliced onions.
Once the bottom of the sourdough pizza crust is starting to char and the crust is rising and bubbling, carefully transfer the cast iron skillet into the preheated oven.
Broil for about 2 minutes. The cheese will begin to melt and bubble.
Then place the partially cooked egg on top of the Sourdough Breakfast Pizza and broil for 30 seconds – 1 minute more.
Remove the cast iron skillet from the oven. Slice and serve warm!
Variations
Sauce:
No sauce
Tomato Sauce
White Sauce
Pesto
Toppings:
Green Onions
Red onions
Breakfast sausage – cooked
Red pepper
How to Store
Store leftover Sourdough Breakfast Pizza in an airtight container in the fridge for up to 4 days.
How to Reheat
Preheat the oven to 350 degrees. Reheat the leftover Sourdough Breakfast Pizza on a rimmed baking sheet lined with a piece of parchment paper for 10-15 minutes or until heated through and the cheese is melty.
FAQs:
Can I make this Sourdough Breakfast Pizza without a Cast Iron?
You can! Instead of cast iron, cook the Sourdough Breakfast Pizza in a nonstick skillet, then carefully transfer the pizza onto a baking sheet lined with parchment paper before broiling.
Can I freeze the Sourdough Pizza Crust?
Yes! After the bulk fermentation, divide the sourdough pizza dough into 4 equal pieces, place in a freezer bag, and freeze for up to 3 months.
Does the bacon need to be precooked?
This Sourdough Breakfast Pizza is only under the broiler for 2-3 minutes, or until this cheese is melted and golden brown. This would not be enough time to cook raw bacon, so it is best to top this breakfast pizza with pre-cooked bacon bits.
Happy baking!
More Breakfast Sourdough Recipes:
Blueberry Lemon Poppy Seed Sourdough Muffins
Cinnamon Raisin Swirl Sourdough Bread
Breakfast Pizza with a Sourdough Pizza Crust Recipe
Tangy BBQ sauce, melty cheese, crispy bacon, savory caramelized onions, sliced tomatoes, and a perfectly runny egg all nestled on a chewy sourdough pizza crust. Sourdough Breakfast Pizza is the perfect morning treat.
Ingredients
Sourdough Pizza Crust
- 1/2 cup (100g) active and bubbly starter
- 1 1/2 (350ml) warm water
- 3 Tablespoons (30g) extra virgin olive oil
- 2 1/2 teaspoons (10g) salt
- 3 1/2 cups (500g) bread flour
Pizza Toppings
- Favorite BBQ sauce (about 2-3 T per pizza)
- 2 cups of raw cheddar cheese (1/2 cup each pizza)
- 2 cups of mozzarella cheese (1/2 cup each pizza)
- 1/2 cup cook bacon, crumbled (divid equally between 4 pizzas)
- Pint of cherry tomatoes, thinly sliced (divid equally between 4 pizzas)
- 1 yellow onion, thinly sliced and caramelized (divid equally between 4 pizzas)
- 4 large eggs
Instructions
Sample Sourdough Pizza Dough Schedule
8 am - Mix Dough
8:30 am - First Stretch and Fold
10 am - First Rise
8 pm - Final Stretch and Fold
8 pm - Store Sourdough Pizza Dough in the fridge
NEXT DAY
7 am - Remove Pizza Dough from the fridge
7:30 am - Shape and bake
How to Make Sourdough Starter Pizza Dough Recipe
Mix the Dough
1. To a large bowl, add the sourdough starter, olive oil, and warm water.
2. Mix with a Danish Dough Whisk or by hand until the water is milky white and most of the starter is dissolved.
3. Pour the bread flour and salt into the wet ingredients. Mix until all of the dry ingredients have been incorporated.
4. Cover the dough with a tea towel or bowl cover (I like to use a reusable shower cap) and leave it to rest for at least 30 minutes.
Stretch and Folds
5. Once the Sourdough Pizza Dough has rested for at least 30 minutes, remove the bowl cover.
6. Wet your finger to prevent the dough from sticking.
7. Scrape the sides of the bowl with your fingers. Then, take a small piece of the dough in your fingers, pull it up towards you, and then fold it on top of the pizza dough. Turn the dough a quarter turn clockwise and perform the same stretch and fold.
8. Continue to do this motion about 10-15 times. The dough will begin to look smoother.
9. Cover the bowl again and allow to rest for another 30 minutes.
10. Repeat the same stretch and fold at least 3 more times (for a total of 4 sets of stretch and folds) with 30 minutes of rest in between each set.
Bulk Fermentation
11. After all of the stretch and folds are complete, cover the bowl and allow the dough to ferment for 8-10 hours or until the dough has doubled in size, at room temperature in a warm spot.
12. Once the bulk fermentation process is complete, perform one final round of stretch and folds.
Cold Rise
13. Cover the bowl and place the sourdough pizza crust in the fridge until ready to use. You can store this pizza dough for up to 36 hours.
Shape
14. 30 minutes before you are ready to bake the Sourdough Breakfast Pizza, remove the sourdough pizza dough from the fridge and place it on a generously floured workspace.
15. Divide the dough into 4 equal parts with a bench scraper. Shape into round dough balls, sprinkle the top of the dough with plenty of flour, and cover the mounds with a tea towel.
16. Let the dough rest for at least 30 minutes to come to room temperature.
17. Press and stretch the dough into an 8-in circle. Continue to add flour to prevent the dough from sticking.
How to Make Sourdough Breakfast Pizza
18. Turn on the broiler to high heat.
19. Then, heat a 10 or 12-inch cast iron skillet to medium heat on the stovetop.
20. At the same time, heat a small nonstick skillet to medium heat. This will partially cook the egg.
21. Once the pan is preheated, melt butter in the small pan and crack an egg. Sprinkle salt and pepper on top of the egg to taste. Only cook the egg on one side (do not flip) until it is about 75% cooked, with just a little bit of the egg whites still runny. Remove the pan from the heat and set to the side.
22. Once the cast iron is hot, toss in the sourdough pizza crust and cook for 5-6 minutes on one side.
23. Immediately begin topping the pizza dough with all the toppings.
24. First, spread your favorite BBQ. I usually do about 2-3 Tablespoons worth. Add more or less to preference.
25. Then sprinkle mozzarella cheese and raw cheddar cheese on top of the sauce - measure with your heart.
26. Finally, sprinkle on a thin layer of bacon bits, caramelized onions, and sliced onions.
27. Once the bottom of the sourdough pizza crust is starting to char and the crust is rising and bubbling, carefully transfer the cast iron skillet into the preheated oven.
28. Broil for about 2 minutes. The cheese will begin to melt and bubble. Keep a close eye on the pizza!
29. Then place the partially cooked egg on top of the Sourdough Breakfast Pizza and broil for 30 seconds - 1 minute more.
30. Remove the cast iron skillet from the oven. Slice and serve warm!
Notes
Variations
Sauce:
No sauce
Tomato Sauce
White Sauce
Pesto
Toppings:
Green Onions
Red onions
Breakfast sausage - cooked
Red pepper
Store leftover Sourdough Breakfast Pizza in an airtight container in the fridge for up to 4 days.
Preheat the oven to 350 degrees. Reheat the leftover Sourdough Breakfast Pizza on a rimmed baking sheet lined with a piece of parchment paper for 10-15 minutes or until heated through and the cheese is melty.
If you don't have a cast iron skillet, you can cook the Sourdough Breakfast Pizza in a pan. Then carefully transfer the pizza onto a baking sheet lined with parchment paper before broiling.
I like to heat both of my cast iron skillets and cook 2 sourdough pizzas at a time!
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