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–+ servings
sourdough breakfast pizza in a cast iron skillet

Sourdough Breakfast Pizza Recipe

By McKenna Pulda
Yield: 4 personal pizzas
Prep Time: 30 minutes
Cook Time: 10 minutes
Bulk Fermentation Time: 13 hours
Total Time: 13 hours 40 minutes
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.
5 from 5 votes
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Equipment

Ingredients

Sourdough Pizza Crust

  • 100 grams active sourdough starter 1/2 cup
  • 350 grams warm water 1 1/2 cups
  • 30 grams extra virgin olive oil 3 Tablespoons
  • 500 grams bread flour 3 1/2 cups
  • 10 grams salt 1 1/2 teaspoons

Pizza Toppings

  • Favorite BBQ sauce about 2-3 T per pizza
  • 226 grams cheddar cheese 2 cups, 1/2 cup each pizza
  • 226 grams mozzarella cheese 2 cups, 1/2 cup each pizza
  • 1/2 cup cooked bacon crumbled (divid equally between 4 pizzas)
  • Pint cherry tomatoes thinly sliced (divid equally between 4 pizzas)
  • 1 yellow onion thinly sliced and caramelized (divid equally between 4 pizzas)
  • 4 large eggs
  • butter to cook eggs
  • salt and pepper to taste

Instructions

Mix the Dough

  1. To a straight edge bowl, add the sourdough starter, water, and olive oil.
    The water should be no warmer that 110 degrees F, otherwise this can kill your sourdough starter. I love using a straight edge bowl bee it allows me to clearly see when the dough is done rising.
    100 grams active sourdough starter, 350 grams warm water, 30 grams extra virgin olive oil
  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.
    500 grams bread flour, 10 grams salt
  4. Cover the dough with plastic wrap or bowl cover and leave it to rest for at least 30 minutes.

Stretch and Folds

  1. Once the Sourdough Pizza Dough has rested for at least 30 minutes, remove the bowl cover.
  2. Wet your finger to prevent the dough from sticking.
  3. 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.
  4. Continue to do this motion about 10-15 times. The dough will begin to look smoother.
  5. Cover the bowl again and allow to rest for another 30 minutes.
  6. 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

  1. After all of the stretch and folds are complete, cover the bowl and allow the dough to double in size, at room temperature in a warm spot.
    In my 70 degree F kitchen, this took about 8-10 hours. The bulk fermentation time greatly depends on the temperature of your kitchen. If you have a cold kitchen, the rise time will take longer. If your kitchen runs warm, the first rise will take less time.
  2. Once the bulk fermentation process is complete, perform one final round of stretch and folds.

Cold Rise

  1. 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

  1. Remove the sourdough pizza dough from the fridge and place it on a generously floured workspace.
  2. 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.
  3. Let the dough rest to rise and come to room temperature. This took about 30-60 minutes in my 70 degree F kitchen.
  4. 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

  1. Turn on the broiler to high heat.
  2. Then, heat a 10 or 12-inch cast iron skillet to medium heat on the stovetop.
  3. At the same time, heat a small nonstick skillet to medium heat. This will partially cook the egg.
  4. 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.
    4 large eggs, salt and pepper, butter
  5. Once the cast iron is hot, toss in the sourdough pizza crust and cook for 5-6 minutes on one side.
  6. Immediately begin topping the pizza dough with all the toppings.
  7. First, spread your favorite BBQ. I usually do about 2-3 Tablespoons worth. Add more or less to preference.
    Favorite BBQ sauce
  8. Then sprinkle mozzarella cheese and cheddar cheese on top of the sauce - measure with your heart.
    226 grams cheddar cheese, 226 grams mozzarella cheese
  9. Finally, sprinkle on a thin layer of bacon bits, caramelized onions, and sliced tomatoes.
    1/2 cup cooked bacon, Pint cherry tomatoes, 1 yellow onion
  10. 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.
  11. Broil for about 2 minutes. The cheese will begin to melt and bubble. Keep a close eye on the pizza!
  12. Then place the partially cooked egg on top of the Sourdough Breakfast Pizza and broil for 30 seconds - 1 minute more.
  13. Remove the cast iron skillet from the oven. Slice and serve warm!

Notes

This recipe card was updated on February 21st, 2026.

Variations

Sauce:
  • No sauce
  • Tomato Sauce
  • White Sauce
  • Pesto
Toppings:
  • Green Onions
  • Red onions
  • Breakfast sausage - cooked
  • Red pepper

Recipe Tips:

  • 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!

Nutrition

Serving: 1g | Calories: 1080kcal | Carbohydrates: 101g | Protein: 52g | Fat: 51g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.04g | Cholesterol: 279mg | Sodium: 2001mg | Potassium: 383mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1194IU | Vitamin C: 2mg | Calcium: 739mg | Iron: 2mg
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