Sheet Pan Crescent Breakfast Pizza with Bacon and Eggs Step-by-step instructions

Before you start

Before beginning, ensure the bacon is cooked and crumbled. Dice the red bell pepper into small, uniform pieces to ensure even distribution. Have the eggs cracked into a bowl and whisked thoroughly.

Preheat the oven to 375°F (190°C) and prepare the sheet pan with parchment paper. Keep all ingredients within reach to assemble the pizza quickly, ensuring the dough stays cold until it is ready to be placed in the oven.

Instructions

Assembling the base

1. 1Prepare the crust and toppings
   Preheat the oven to 375°F (190°C). Line a large sheet pan with parchment paper. Unroll the crescent dough sheets and press them into the bottom of the pan, sealing any seams. Distribute the cooked bacon pieces and diced red pepper evenly over the dough surface.
   Look for The dough should form an even layer covering the bottom of the pan.
   Tip Ensure the dough seams are pressed together firmly to prevent leaks.

The crescent dough should be pressed firmly into the pan with no gaps. The bacon and peppers should be distributed evenly so every square has a good balance of ingredients.

Ensure the edges of the dough are slightly raised to help contain the egg mixture during the pouring stage.

Baking the pizza

2. 2Add eggs and bake
   Pour the beaten eggs carefully over the bacon and peppers, ensuring they reach the edges of the crust. Sprinkle the shredded cheddar cheese and chopped chives over the top. Place in the oven and bake until the crust is golden brown and the eggs are fully set and reach an internal temperature of 160°F (71°C).
   Look for The eggs should be firm and the cheese completely melted.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Pour the eggs slowly to keep them contained within the crust edges.

The eggs should transition from a liquid state to a solid, set consistency. The cheese will melt into the egg layer, creating a cohesive topping. The crust edges will begin to puff up and turn a light golden brown, signaling that the dough is baking through correctly.

Finishing and serving

3. 3Cool and slice
   Remove the pan from the oven and let it rest for 5 minutes. Using a metal spatula, cut the breakfast pizza into squares and serve warm.
   Look for The pizza should be set enough to lift clean slices with a spatula.
   Tip Allowing the pizza to rest ensures the layers stay together when sliced.

After resting, the pizza should feel firm to the touch. When slicing, the squares should hold their shape without crumbling. The bacon should remain visible and the chives should add a fresh pop of color to the top of the melted cheese layer.

Common mistakes

Avoid over-crowding the pan with too many heavy toppings, which can prevent the center of the dough from baking through. Do not skip the resting time after taking the pan out of the oven, as this is crucial for the layers to firm up enough to be sliced cleanly.

Additionally, ensure the oven is fully preheated before putting the pizza inside to prevent the dough from becoming greasy.

How to tell it’s done

The breakfast pizza is fully cooked when the crust has reached a deep golden brown color and the eggs have set completely throughout the center.

Use a thermometer to verify the eggs reach an internal temperature of 160°F (71°C). The cheese should be melted and bubbling, with no raw egg visible in the center of the pan.

• Egg dishes: 160°F (71°C) in the thickest part