This fun and tasty Breakfast Pizza combines crispy bacon, sausage, sweet peppers, and onions on a freshly baked pizza crust, all topped with oodles of melted provolone and Pepper Jack Cheese.

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I still remember the first time I baked this breakfast pizza: the kitchen smelled like smoky bacon and melting cheese, and everyone hovered until the first slice disappeared. This pizza layers crispy bacon, browned sausage, sweet bell peppers, and caramelized onions on a golden crust, finished with provolone and Pepper Jack for a melty, slightly spicy finish — perfect for a weekend brunch, a hearty breakfast-for-dinner, or feeding a crowd. If you like comforting morning dishes with bold savory flavors, you might also enjoy a sweet contrast later — like this moist applesauce cake I sometimes serve for dessert after brunch: applesauce cake with cinnamon cream cheese frosting.

Why you’ll love this dish

This breakfast pizza hits a lot of home-run notes: crunchy bacon, savory sausage, sweet peppers, and gooey cheese all in one hand-friendly slice. It’s flexible (use store-bought dough to save time), crowd-pleasing (kids and adults love the cheese-and-meat combo), and fast enough for a weekend brunch or a late-night comfort meal.

"The balance of smoky bacon and melty Pepper Jack makes this the first thing to disappear at family brunch — consistently a hit."

Why cook it at home:

• Better control of ingredients and salt levels than takeout.
• Faster to assemble than a multi-dish brunch spread.
• Easy to scale up for parties or down for two people.

The cooking process explained

Before you dive into the ingredient list, here’s the quick workflow so scanners know what to expect:

1. Cook and crisp the bacon and sausage; sauté peppers and onions until soft.
2. Par-bake the pizza crust briefly to prevent a soggy bottom.
3. Layer sauce (or olive oil), meats, veggies, and the cheeses.
4. Bake until the cheese is melted and edges are golden; broil quickly if you like extra color.
5. Slice and serve hot.

This approach prevents soggy crusts and ensures the meats are fully cooked and nicely textured before assembly.

Gather these items

• Pizza crust: 12-inch pre-made crust or homemade dough (see substitution note).
• 4–5 slices bacon, chopped (substitute: turkey bacon for lower fat).
• 6 oz ground breakfast sausage, cooked and crumbled (substitute: plant-based sausage).
• 1 small sweet red or orange bell pepper, thinly sliced.
• 1 small yellow onion, thinly sliced.
• 1 cup shredded provolone.
• 1 cup shredded Pepper Jack (mix more or less to taste).
• 1/2 – 3/4 cup pizza sauce, or olive oil plus garlic for a white base.
• 1 tbsp olive oil (for sautéing).
• Salt and black pepper to taste.
• Optional: red pepper flakes, chopped scallions, or fresh cilantro for finishing.

Ingredient notes and swaps:

• Crust: Use a store-bought thin crust for a crisp result or a thicker pan crust for a chewier bite.
• Cheese: Provolone gives melt and mildness; Pepper Jack adds heat. Swap mozzarella + cheddar if you prefer a more neutral flavor.
• Make it vegetarian by swapping sausage and bacon for seasoned mushrooms and smoked tempeh. For more hearty accompaniments, try a creamy chowder like this potato-corn chowder when serving: potato-corn chowder recipe.

Step-by-step instructions

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1. Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
2. Cook the bacon in a skillet over medium heat until crisp. Remove to a paper towel-lined plate and chop if needed.
3. Cook the sausage in the same skillet until browned and cooked through. Drain excess fat.
4. Add 1 tbsp olive oil to the skillet, sauté the sliced peppers and onions until soft and slightly caramelized (about 6–8 minutes). Season with a little salt and pepper.
5. If desired, par-bake the crust: place on a baking sheet or hot stone and bake 4–6 minutes until it firms but is not fully browned.
6. Spread pizza sauce (or brush with olive oil and a little minced garlic) evenly over the par-baked crust.
7. Scatter the cooked sausage and bacon evenly across the crust. Add the sautéed peppers and onions.
8. Sprinkle provolone and Pepper Jack evenly on top.
9. Bake 8–12 minutes at 475°F until cheese is melted and bubbly and crust is golden. If you want extra browning, broil for 1–2 minutes while watching closely.
10. Remove, let rest 2–3 minutes, then slice and serve. Garnish with scallions or a pinch of red pepper flakes if desired.

Keep sentences short and use action verbs while cooking: preheat, cook, drain, spread, bake, rest.

Best ways to enjoy it

• Slice into 8 pieces and serve with a crisp green salad for a balanced brunch.
• Pair with fresh fruit, mimosas, or strong coffee for a weekend spread.
• For a heartier meal, serve alongside a creamy chowder or roasted potatoes.
• Pack cold slices into a picnic box — they reheat well on a griddle for a crunchy finish.

If you’re planning a buffet, cut into smaller squares and serve on a platter. Curious about other dishes that pair with brunch pizza? Try serving a sweet baked good; this applesauce cake makes a great follow-up dessert: applesauce cake with spice.

Storage and reheating tips

• Refrigerator: Store cooled leftovers in an airtight container or wrapped tightly for 3–4 days. Do not leave at room temperature more than 2 hours.
• Reheating (best): Reheat slices in a preheated oven at 375°F for 8–12 minutes on a baking sheet for a crisp crust. A skillet over medium heat with a lid for 4–6 minutes also works and keeps the crust crunchy.
• Reheating (quick): Use a toaster oven for single slices; avoid the microwave if you prefer crispness (microwave will make the crust soggy).
• Freezing: Wrap fully cooled slices tightly in foil and place in a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat in the oven as above.
• Food safety: Cool the pizza to room temperature no longer than 2 hours before refrigerating, and reheat to at least 165°F before eating.

Pro chef tips

• Par-bake the crust for 4–6 minutes to prevent sogginess from the toppings.
• Drain or blot cooked sausage and bacon to avoid greasy pizza.
• Layer cheese on top of meats and vegetables to help hold everything together and promote even melting.
• For the crispiest finish, use a pizza stone and bake at high heat (475–500°F).
• If you like a smoky kick, add a light drizzle of smoked paprika-infused olive oil after baking.

Creative twists

• Southwestern: Swap sausage for chorizo, add corn and cilantro, finish with a squeeze of lime.
• Egg-topped: Crack a few eggs on the pizza during the last 6–8 minutes of baking for a runny-yolk brunch classic.
• Veggie-forward: Replace meats with roasted mushrooms, zucchini, and spinach; add a sprinkle of feta.
• Gluten-free: Use a store-bought or homemade gluten-free crust and follow the same bake times (watch closely).
• BBQ breakfast: Use a thin layer of BBQ sauce instead of pizza sauce and top with red onion and cheddar.

Your questions answered

Q: How long does this take from start to finish?
A: About 30–45 minutes total: 10–15 minutes for prepping and cooking the meats/veggies, 4–6 minutes par-bake, and 8–12 minutes final bake.

Q: Can I assemble this ahead of time?
A: Yes. You can fully assemble the pizza and refrigerate for up to 24 hours, but expect a slightly softer crust. For best texture, par-bake the crust and store toppings separately; assemble and bake when ready.

Q: Is it safe to freeze already-baked pizza?
A: Yes. Freeze cooled, wrapped slices for up to 2 months. Thaw overnight in the fridge and reheat in the oven to retain crispness.

Q: What if I don’t like spicy Pepper Jack?
A: Swap Pepper Jack for extra provolone or mozzarella. Add a milder cheese like Monterey Jack if you want gooey melt with less heat.

Conclusion

If you want a savory, crowd-pleasing brunch or a filling breakfast-for-dinner, this bacon-and-sausage breakfast pizza is a fast, satisfying option that’s easy to customize. For inspiration from other cooks and variations on breakfast pizza, check out this Breakfast Pizza Recipe. If you’re exploring plant-based or vegetarian substitutes for similar dishes when dining out, this Guide to Vegan and Vegetarian Food Options at Universal Orlando has good ideas for swaps and flavors. For ideas on side dishes or regional restaurant-style pairings, this Food & Drink – Wildwood Sports Bar & Grill menu can spark creative serving ideas.

Breakfast Pizza

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This breakfast pizza features crispy bacon, savory sausage, sweet peppers, and gooey cheese, perfect for brunch or a hearty breakfast-for-dinner.

Print it Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8 pieces

Course: Breakfast, Brunch

Cuisine: American

Calories: 300

Ingredients Method Nutrition Notes

Ingredients

  

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Pizza Base

• 1 12-inch pizza crust You can use pre-made crust or homemade dough.

Meats

• 4-5 slices bacon, chopped Substitute with turkey bacon for a lower fat option.
• 6 oz ground breakfast sausage, cooked and crumbled You can use plant-based sausage as a substitute.

Vegetables

• 1 small sweet red or orange bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced

Cheese

• 1 cup shredded provolone Gives melt and mildness.
• 1 cup shredded Pepper Jack Add more or less to taste.

Sauce

• 1/2-3/4 cup pizza sauce or olive oil plus garlic Use for a white base.

Oil and Seasonings

• 1 tbsp olive oil For sautéing.
• Salt and black pepper to taste
• Optional: red pepper flakes, chopped scallions, or fresh cilantro for finishing

Method

 

Preparation

1. Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
2. Cook the bacon in a skillet over medium heat until crisp. Remove to a paper towel-lined plate and chop if needed.
3. Cook the sausage in the same skillet until browned and cooked through. Drain excess fat.
4. Add olive oil to the skillet, sauté the sliced peppers and onions until soft and slightly caramelized (about 6–8 minutes). Season with salt and pepper.
5. If desired, par-bake the crust: place on a baking sheet or hot stone and bake for 4–6 minutes until firm but not fully browned.

Assembly

1. Spread pizza sauce or brush with olive oil and minced garlic evenly over the par-baked crust.
2. Scatter the cooked sausage and bacon evenly across the crust followed by the sautéed peppers and onions.
3. Sprinkle provolone and Pepper Jack evenly on top.

Cooking

1. Bake for 8–12 minutes at 475°F until the cheese is melted and bubbly and the crust is golden. Broil for 1–2 minutes for extra browning while watching closely.
2. Remove from the oven, let rest for 2–3 minutes, then slice and serve, garnished with scallions or a pinch of red pepper flakes if desired.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 25gProtein: 15gFat: 18gSaturated Fat: 8gSodium: 600mgFiber: 2gSugar: 2g

Notes

For best results, use a pizza stone and high heat. Par-baking the crust prevents sogginess. Store cooled leftovers in an airtight container for up to 3–4 days.

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