Puff Pastry Breakfast Pizza

This Puff Pastry Breakfast Pizza is the kind of recipe that makes a regular Saturday morning feel like something worth slowing down for. Flaky, golden pastry squares topped with melted mozzarella, crumbled feta, crispy turkey bacon, and a perfectly baked egg. On the table in 30 minutes and impressive enough to serve to anyone!

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Course: Appetizer, Side Dish

Keyword: pizza, puff pastry

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 427kcal

Author: Lola Jay

Ingredients

2 puff pastry sheets thawed
2 eggs plus 1 tablespoon water for egg wash
2 tablespoon everything bagel seasoning or sesame seeds
1 tbsp Za'atar
1.5 cups shredded light mozzarella cheese
⅓ cup feta cheese crumbled
8 large eggs
3 oz turkey bacon cooked and chopped
¼ teaspoon black pepper
¼ teaspoon salt
Micro greens for topping optional

US Customary - Metric

Instructions

Prepare the puff pastry

Preheat your oven to 425F and line two large baking sheets with parchment paper. Make sure your puff pastry is fully thawed before you start. If it cracks when you unfold it, it needs more time to thaw. Lay each sheet flat on a lightly floured surface and cut each one into 4 equal squares. You will have 8 individual pizza squares total.
2 puff pastry sheets
Using a sharp knife, score a border about ¾ inch from the edge of each square without cutting all the way through the pastry. This border is what will puff up into the crust while the center stays flat to hold your toppings. Then use a fork to poke holes all over the inside of the border. This is called docking and it prevents the center from puffing up too much in the oven.

Egg wash and season

In a small bowl, whisk together 2 eggs and 1 tablespoon water until combined. Using a pastry brush, brush the egg wash generously over the scored border of each square only. Try to keep it off the cut score lines or the pastry won't rise properly. Immediately sprinkle the seasoning over the egg-washed border while it is still wet so the seasoning sticks.
2 eggs plus 1 tablespoon water, 2 tablespoon everything bagel seasoning or sesame seeds, 1 tablespoon Za'atar

Cook the turkey bacon

If you haven't already, cook the turkey bacon in the air fryer at 400F for 8 to 10 minutes until crispy. Let it cool slightly then chop or crumble into bite sized pieces. Set aside.
3 oz turkey bacon

Partially bake the pastry

Transfer the pastry squares to your prepared baking sheets, leaving a little space between each one. Bake at 425F for 10 minutes until the borders are puffed and starting to turn golden. The center may puff up slightly too. That is fine. When you take them out of the oven, use the back of a spoon to gently press the center of each square down to create a flat base for your toppings. Do this while they are still hot and the pastry is pliable.

Add the cheese

Working quickly while the pastry is still hot, divide the shredded mozzarella evenly across the center of each square. Then crumble the feta cheese on top of the mozzarella. The residual heat from the pastry will start to soften the cheese slightly before the final bake.
1.5 cups shredded light mozzarella cheese, ⅓ cup feta cheese

Add the egg and bacon

Make a little well and crack each egg individually onto the pizza. This gives you control over placement and lets you check for shell pieces. Gently slide one egg onto the center of each cheese-topped square, doing your best to keep the yolk intact. Season each egg with a small pinch of salt and black pepper. Scatter the turkey bacon pieces around the egg on each square.
8 large eggs, ¼ teaspoon salt, ¼ teaspoon black pepper

Final bake

Return the baking sheets to the oven and bake for 7 minutes. At 7 minutes the egg whites should be fully set and opaque with the yolk still slightly soft. If you prefer a fully set yolk, add 1 to 2 more minutes. The pastry border should be deep golden brown and crispy. Watch closely during this final bake as the difference between a perfect egg and an overcooked one is about 60 seconds.

Serve

Remove from the oven and let the pizzas sit for 1 minute before serving. Top each one with a small handful of micro greens if using. Serve immediately while the pastry is still hot and crispy. These do not hold well so get them to the table right away.
Micro greens for topping

Video

Notes

Nutrition facts are only estimates.

These are best eaten immediately straight from the oven. The pastry loses its crispiness as it sits and the egg continues to cook from residual heat, so the sooner you eat them the better.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer at 350F for 5 to 6 minutes to bring back as much of the crispiness as possible. Avoid the microwave completely as it will make the pastry soft and the egg rubbery.

These are not suitable for freezing once assembled and baked.

Nutrition

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