A breakfast pizza recipe that’s easy AND elegant. Fresh asparagus, bacon, eggs, and cheese are baked on puff pastry and drizzled with Dijon cream sauce. No pizza dough skills required! This is how you make a brunch delicious and unforgettable.
Do you need an elegant and easy breakfast pizza that requires minimal skills and planning? Yes, yes you do!
This breakfast pizza recipe will literally save the day for that next brunch you’re planning. It’s so easy to assemble and ready in under 30 minutes. Make it for 2 people, or scale it up for guests, but don’t count on leftovers. It’s just that good!
How to make breakfast pizza with puff pastry
* This is a quick overview. See full recipe instructions below
- Thaw and roll out puff pastry.
- Score a 1″ border on the dough with a paring knife and dock the center surface with a fork.
- Brush egg wash on dough surface.
- Bake the puff pastry dough and whisk together dijon cream sauce.
- Remove, cool slightly, add pizza toppings (including uncooked eggs).
- Bake the puff pastry pizza, remove, drizzle Dijon cream sauce, cut, and serve.
How to thaw puff pastry and how long does it take?
- At room temperature – Defrost puff pastry dough in the cellophane packaging at room temperature for 2 hours. Once it has thawed, keep refrigerated until ready to use.
- In the refrigerator – Thaw puff pastry in the refrigerator overnight by placing the package of puff pastry in the refrigerator.
Why score puff pastry with a knife?
Scoring the puff pastry is a decorative technique that allows the pastry to rise taller, forming a puffy border around the pizza toppings.
Why prick puff pastry with a fork?
Also known as “docking”, this allows steam to escape the puff pastry while baking for crispier results. It also helps maintain an even surface after it’s been baked.
Should you egg wash puff pastry?
Brushing egg wash over the surface of the puff pastry gives the pastry a beautiful golden sheen. It’s not a requirement but highly recommended.
Do you bake puff pastry before adding breakfast pizza toppings?
Yes, You want the puff pastry to be baked before adding toppings to avoid the pastry becoming soggy under the toppings. Adding pizza ingredients before baking the pastry adds weight to it and hinders the puff factor.
How long do you cook puff pastry?
This breakfast pizza recipe requires the puff pastry to be pre-baked for 7-10 minutes without the toppings. It’s baked another 7-10 minutes with the toppings added.
What temperature do you cook puff pastry?
Puff pastry for most recipes requires a minimum temperature to 400°F to ensure that the dough bakes and rises properly. Any temperature lower than that and you risk the result of an unpuff pastry.
What are the best breakfast pizza ingredients?
Breakfast pizza is always customizable, but since this pizza recipe uses puff pastry dough, I like to keep it minimal and light.
I’m always happy with fresh asparagus (especially during season), crumbled bacon, and almost any kind of cheese. Then drizzle on my 2-ingredient Dijon sauce right before serving (see recipe below) and ooh la la, it’s breakfast pizza heaven!
If you want it with everyday ingredients, feel free to use cooked onions, peppers, and mushrooms instead of asparagus. Leave out the bacon and your lacto-ovo vegetarian people will sing your praises!
How do I know when the eggs are cooked enough on breakfast pizza?
At the very minimum, I look for the egg whites to be entirely white. Beyond that, the yolk texture is very much personal preference. Yolks can range from runny to fully cooked. To each his/her own, I say.
Puff Pastry Breakfast Pizza Tips
- Puff pastry dough – Once thawed, avoid holding unbaked puff pastry dough at room temperature to avoid unpuffy and unflaky results.
- Make-ahead – you can bake the puff pastry dough in advance of making and baking the breakfast pizza. Store it in a dry, airtight environment until you’re ready to add pizza toppings and bake.
- Bacon time saver – Buy crumbled bacon to save time. We love the Kirkland brand from Costco.
- Raw egg tip – Cracking raw eggs into a separate bowl (not straight onto the pizza) give you more control over how they land on the pizza. Also, if you get an unwanted broken yolk, you won’t be stuck with it on the pizza.
- How to reheat puff pastry breakfast pizza – Place on a baking sheet in a 400°F oven for 7-10 minutes until heated through.
Want more easy brunch recipes?
- Vegetarian Crustless Quiche
- Fruit Yogurt Breakfast Bowl
- Blueberry Crisp [V + GF]
- Oven-baked Eggs with Vegetables
- Pear Cranberry Apple Crisp
- Steel Cut Oats with Superfood Toppings
Breakfast Pizza on Puff Pastry
- 1 Puff Pastry Sheet thawed
- 1 Egg Wash 1 Egg + 1 Tbsp Water, beaten
- 1/4 cup Jack Cheese shredded
- 1/4 cup Bacon crumbled
- 4-6 fresh Asparagus stalks
- 3 Eggs room temperature
- 1 tsp Black Pepper
- 1 Tbsp Fresh Parsley for garnish
(optional) Dijon cream sauce
- 1 Tbsp Dijon Mustard
- 2 tsp Half and Half or milk
- Preheat oven to 400°F. Lay parchment paper on a flat surface lightly sprinkled with flour.
- Unfold thawed PUFF PASTRY, remove cellophane, and lay flat on the parchment paper. Roll out evenly, sprinkling flour as needed to avoid sticking.
- Use a paring knife to score a 1/2” border on the dough. Dock (prick) the surface inside the border with a fork.
- Brush the pastry surface with EGG WASH. Transfer dough with parchment to a baking sheet.
- Bake 7-10 minutes until golden brown. Remove from the oven and push the puffed center back into place with a fork. Allow pastry to cool.
- Sprinkle CHEESE, BACON, ASPARAGUS, and BLACK PEPPER over the puff pastry surface.
- Break EGGS (one at a time) into a small bowl, then transfer (pour) onto the pizza. Sprinkle PARSLEY for garnish.
- Bake 8-12 minutes to reach desired yolk texture (8 min for runnier yolks; 10 min = creamy yolks; 12 min for firmer yolks). Oven times may vary.
- (optional) Dijon Cream Sauce – whisk together the DIJON MUSTARD and HALF AND HALF and set aside.
- Remove breakfast pizza from the oven. Drizzle Dijon cream sauce over pizza. Cut into pieces and serve warm.