How do I get the eggs cooked the way I want? Crack the 3 eggs into small wells you make in the cheese and bacon so they stay put, then bake. At 500°F the pizza takes about 12-13 minutes; pull it when the whites are just set for runny yolks. For firmer yolks, gently break them and bake 3-5 minutes longer.
Can I make the dough ahead? Yes - this dough actually improves with a cold rest. After mixing, refrigerate it in a covered container for up to 72 hours; the slow ferment builds flavor and texture. Let it sit at room temperature for 1-3 hours before shaping so it relaxes and stretches easily without snapping back.
How do I keep the eggs from sliding off? Build small wells in the mozzarella and bacon before adding the eggs, and add them only halfway through baking - around the 6-minute mark - so the cheese has set enough to cradle them. Keep the pizza level going in and out of the oven, and the eggs stay centered.
I'm so excited to share this Everything Bagel Pizza recipe with you. It's become a total game-changer in my kitchen, and I can't wait for you to try it too. You know how sometimes you're torn between having a bagel or pizza? Well, this dish brings together the best of both worlds! I love how it takes the classic flavors we all adore from an everything bagel and transforms them into a mouthwatering pizza experience. Whether you're whipping this up for a fun breakfast with the family or as a unique dinner option, I guarantee it'll be a hit. The best part? You can totally make it your own with different toppings. So, let's roll up our sleeves and get creative in the kitchen together. Trust me, once you've tried this Everything Bagel Pizza, you'll be hooked!
Ingredients
Instructions
- 1In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm water and yeast. Let stand for 5 minutes until foamy.
- 2Add the olive oil, salt, and 1/2 cup of flour to the yeast mixture. Mix on low speed, gradually adding the remaining flour in 1/2 cup increments until the dough comes together and pulls away from the sides of the bowl.
- 3Increase speed to medium-low and knead for 5-8 minutes until the dough is smooth, elastic, and slightly tacky.
- 4Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm, draft-free area for 1 1/2 to 2 hours, or until doubled in size.
- 5In a small bowl, combine all seasoning ingredients, mixing well to ensure even distribution.
- 6Preheat the oven to 475°F (245°C) with a pizza stone on the middle rack, if available. If not using a stone, preheat a large baking sheet.
- 7Cook the bacon in a large skillet over medium heat until crisp. Transfer to a paper towel-lined plate, reserving 2 tablespoons of the rendered fat.
- 8Punch down the risen dough and divide it into two equal portions. On a lightly floured surface, stretch or roll each portion into a 10-inch round.
- 9Transfer the dough rounds to pieces of parchment paper dusted with cornmeal or semolina flour.
- 10Brush each pizza dough with 1 tablespoon of reserved bacon fat and sprinkle generously with the everything bagel seasoning, leaving a 1/2-inch border around the edges.
- 11Top each pizza with half of the shredded mozzarella, leaving three small wells for the eggs.
- 12Carefully crack an egg into each well.
- 13Slide the parchment with the pizza onto the preheated stone or baking sheet.
- 14Bake for 12-15 minutes, or until the crust is golden, the cheese is melted and bubbly, and the egg whites are set but yolks are still runny.
- 15Remove from the oven and immediately top with crispy bacon pieces, chopped chives, and a sprinkle of fresh black pepper.
- 16In a medium bowl, whisk together the softened cream cheese, Greek yogurt, minced garlic, black pepper, and salt until smooth.
- 17Once the pizza has cooled slightly, spread a thin layer of the cream cheese sauce over the crust.
- 18If desired, top with smoked salmon, capers, red onion, and scallions.
Make it yours
- Tips for Success:
- For the best texture, allow the pizza dough to come to room temperature before stretching. This makes it more pliable and less likely to tear.
- Use a pizza peel or the back of a baking sheet to easily transfer the pizza on parchment paper to the hot stone or baking sheet.
- To achieve a crispy bottom crust, preheat your pizza stone or baking sheet in the oven for at least 30 minutes before baking.
- For perfectly set egg whites and runny yolks, add the eggs to the pizza about 5 minutes before the end of the baking time.