Dig Baton Rouge

The Dish

Pizza is one of those foods that has a place at every meal. At breakfast, you can have cold pizza from last night, for lunch you can eat leftovers or get a fresh slice from the local pizza place. You could go out for dinner and order a whole pizza and either eat it all or take some home. Pizza is versatile. You can put all kinds of toppings on it, and they can be delicious. Sometimes the breakfast pizza doesn’t get much respect. Often, it consists of overcooked scrambled eggs, generic cheese and soggy bacon. No one wants that. Here is how you can DIY your next breakfast pizza to deliciousness in under an hour:


  • Your favorite pizza dough (Trader Joe’s traditional works really well)
  • 1/2 cup caramelized onions – I cook mine in olive oil over medium heat until soft and translucent, then add balsamic vinegar, honey and brown sugar. This can be done a day before or while your oven is heating up.
  • 3-4 eggs
  • 1/2 cup cherry tomatoes cut in half
  • 1/4 cup goat cheese
  • 2 oz pancetta, cooked or 4-5 bacon slices, cooked and chopped
  • 1/2 cup arugula
  • Salt/pepper to taste

Preheat your oven to 350 degrees (caramelize onions if you haven’t already).

Roll out pizza dough to desired shape and size. Cook on a pan in the oven for 5-8 minutes, or until the dough has begun to firm up. Remove the dough from oven. Spread a thin layer of olive oil on the crust. Spread your caramelized onions over the dough. Crack your eggs directly onto the dough and caramelized onions. Top with your pancetta, tomatoes, goat cheese and finally arugula. Turn your oven up to 475 degrees and cook your pizza till the whites of the eggs have cooked and the crust is a dark golden brown. Season with salt and pepper.


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