Breakfast · Recipes

Deep-Dish Breakfast Pizza


I’m sitting here in disbelief that today is the unofficial first day of autumn. It’s a bittersweet feeling really. With autumn comes many things that I love. In no particular order:

  • Cooler nights
  • Crisp air
  • Colorful leaves
  • Pumpkin everything
  • No mosquitos!

Although when these things start to happen, that means the end of summer is near.

This Labor Day weekend, I did a lot of Netflixing, sleeping in and of course, gorged on many delicious meals – including this bad boy: Deep-Dish Pizza!



Originally I intended to make this for dinner, but after we received pound after pound of leftover brisket and pulled pork from a friend’s BBQ (YUMMM!!!) breakfast seemed like a suitable replacement.

This crust is awesome. Chewy and crunchy in all of the right places. Toppings are up to you, but there’s something about the combination of ricotta and fontina that made my tastebuds sing with every bite.

La la la la!

Happy end of summer and happy days of autumn to you! Bring on soup season 🙂

Deep-Dish Breakfast Pizza

Rating: 51

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yields: 6 small slices

Serving Size: 1-2 slices


  • 2 strips bacon, cooked and crumbled
  • 3 Tablespoons extra-virgin olive oil
  • 2 cups baby spinach
  • 3 garlic cloves, chopped
  • 1/2 cup ricotta
  • 1/3 cup Parmesan, grated
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. store-bought pizza dough, at room temperature
  • 6 ounces Fontina cheese, grated
  • 1/4 cup cherry tomatoes, halved
  • 3-4 fresh large eggs
  • Fresh parsley


  1. Heat oven to 450 degrees F with the rack in the lowest position. Heat 1 Tbl oil in a skillet over medium heat. Add spinach, red pepper flakes, and garlic and cook until wilted, 3 to 4 minutes. Set aside.
  2. Stir together ricotta, parmesan, salt and pepper. Pour remaining oil in a 10-inch spinboard pan or cast iron skillet and spray the sides with cooking spray for extra protection. Stretch dough into the bottom of the round. Carefully press dough into the bottom and up the sides of the skillet (as best as possible - mine slumped down quite a bit but it didn't really matter). Bake in oven for 10 minutes.
  3. Top dough with ricotta mixture, fontina, spinach, bacon, and tomatoes. Carefully crack the eggs and gently place on top of the pizza, yolks intact. Bake until the crust is golden brown and egg is cooked over easy to medium, 12-14 more minutes. Let stand 5 minutes. Cut around edges of crust with a knife and remove from pan with a spatula (or two).
  4. Serve sprinkled with parsley and cut into wedges.

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