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BLT Breakfast Pizza

Perfect for dinner, too, this pizza features sweet cherry tomatoes, creamy avocado, smoky bacon, and peppery arugula!


4 servings

Total Time

Prep Time

Cook Time


  • 1 c. all-purpose flour
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne
  • cut into chunks
  • cut into chunks
  • tbsp. cold water
  • 1 tsp. apple cider vinegar
  • 1/2 tsp. minced garlic
  • 1 c. shredded Italian-blend cheese
  • chopped
  • 1 c. halved cherry tomatoes
  • 1/8 tsp. pepper
  • 4 eggs
  • pitted, sliced
  • 1/2 c. arugula
  • 2 tbsp. chopped scallions


Mix flour, salt, and cayenne. Cut in 4 Tbs. butter and cream cheese with pastry blender until mixture resembles coarse crumbles. 

Stir in water and vinegar just until moistened and dough forms. Shape into disk. Wrap; refrigerate 30 minutes.

Preheat oven to 425°F. Roll out dough on parchment paper to 1/8" thickness. Place paper with dough on baking sheet.

Melt remaining 1 Tbs. butter; mix with garlic. Brush over crust; sprinkle with 1/4 cup cheese. Bake 7-10 minutes until golden.

Sprinkle crust with bacon, tomatoes, pepper, and remaining cheese. Make 4 small indents in cheese. Crack 1 small egg into each indent. Bake 10-12 minutes or until eggs are cooked.

Top with avocado, arugula, and scallions.

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