Breakfast Pizza with Pancetta and Egg

Inspired by Spaghetti Carbonara and also known as 'Pizza Bismarck'. This is a rich, rustic dish where the egg yolk acts as a creamy sauce over the crispy crust. The challenge is timing: the dough must bake through while keeping the yolk runny. A luxurious take on 'breakfast for dinner'.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 840 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Baking sheet or Pizza stone
  • Small bowls (for cracking eggs)
  • Pizza cutter

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1

Preheat your oven to max (450-480°F). Roll out the dough, leaving a thicker rim to hold the eggs.

Tip: The thicker crust acts as a dam, preventing the egg whites from running off.
2

Brush lightly with olive oil, sprinkle with mozzarella and the thin slices of pancetta.

Tip: The fat from the pancetta will render out and season the crust.
3

Bake for about 8-10 minutes until the crust is nearly done and the cheese is melted.

Tip: Par-baking ensures the crust is crispy underneath the egg.
4

Remove the pizza and carefully crack two eggs into the center (or wherever you like).

Tip: Crack eggs into a small bowl first, then slide them onto the pizza to avoid shells and spills.
5

Return to the oven for another 3-4 minutes. Watch closely: remove as soon as whites are opaque but yolks are still jiggly.

Tip: The goal is set whites with a runny yolk.
6

Immediately season generously with fresh black pepper and serve. Dip the crust in the yolk!

Tip: The pepper cuts through the richness of the egg and bacon.

Recipe FAQ

Why is the egg hard?
It was added too early. Eggs only need a few minutes, while the pizza needs more. Add them at the end!
Is the egg white raw?
Egg whites set at around 140-150°F. In a hot oven, this happens in moments, making it safe to eat.

Ingredients

  • 10-12 oz Pizza Dough
  • 2 large Eggs
  • 3.5 oz Pancetta (or thick-cut bacon, sliced)
  • 3.5 oz Low-moisture Mozzarella
  • 2 tbsp Extra Virgin Olive Oil
  • 1 pinch Freshly ground black pepper