Sourdough Breakfast Pizza

If you’ve never had sourdough breakfast pizza, you're in for a real treat! Think crispy, chewy sourdough crust topped with creamy cheese, smoky bacon or sausage, fresh veggies, and perfectly baked eggs. It’s everything you love about breakfast — on pizza. Whether you're serving it for a weekend brunch, a special occasion, or just a lazy Sunday morning, this sourdough breakfast pizza is guaranteed to be a hit.

In this post, I’ll walk you through exactly how to make this flavorful and hearty breakfast dish using active sourdough starter or discard. I’ll also share make-ahead tips, topping variations, and how to get that perfectly golden crust every time.

Let’s dive in!

Why You’ll Love This Sourdough Breakfast Pizza

• Sourdough crust = more flavor: The tangy, fermented dough adds incredible depth and texture.

• Customizable toppings: You can keep it classic with eggs, cheese, and bacon—or go wild with sautéed mushrooms, hot sauce, or even avocado.

• Perfect for brunch: Looks impressive, tastes amazing, and feeds a crowd.

• Great use of discard: Don’t waste that sourdough starter—put it to delicious use!

Ingredients You’ll Need

For the Sourdough Crust:

• 1 cup (240g) active sourdough starter or discard

• 2 ¼ cups (270g) all-purpose flour

• ¾ cup (180g) water

• 1 tablespoon olive oil

• 1 teaspoon salt

• Optional: 1 teaspoon honey or sugar (for extra browning)

For the Breakfast Toppings:

• 1 cup shredded mozzarella cheese

• ½ cup shredded cheddar cheese

• 4 slices cooked bacon or breakfast sausage (crumbled)

• ½ cup sautéed onions or bell peppers

• 3–4 eggs

• Optional: spinach, cherry tomatoes, mushrooms, hot sauce, fresh herbs

Equipment

• Mixing bowl

• Baking sheet or pizza stone

• Parchment paper

• Rolling pin (optional)

• Cast iron skillet (if cooking toppings)

Step-by-Step Instructions

1. Mix Your Dough (The Night Before)

This crust is a no-knead, overnight ferment that’s both easy and flavorful.

In a large bowl, mix the sourdough starter, flour, water, olive oil, salt, and honey (if using). Stir until a shaggy dough forms. It will be sticky, and that’s okay!

Cover the bowl with plastic wrap or a damp towel and let it sit at room temperature overnight (8–12 hours). In the morning, it should be bubbly and slightly puffy.

💡 Tip: For same-day pizza, let the dough ferment for at least 4 hours at room temp, then refrigerate for 2 hours before using to help develop flavor.

2. Prep Your Toppings

While your oven preheats, cook your bacon or sausage until crispy. Drain on paper towels. Sauté any veggies like onions, peppers, or mushrooms in a little oil until softened. Shred your cheeses and prep anything else you’d like to use.

Pro Tip: Avoid watery toppings (like raw tomatoes) unless they’re roasted or dried first, or they may make your pizza soggy.

3. Preheat Your Oven

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven now to heat up. This helps achieve a crispier crust.

4. Shape the Dough

Lightly flour your work surface and turn the dough out. Gently stretch or roll it into a rough 12-inch circle or rectangle, depending on your baking sheet or stone.

Transfer it to parchment paper. If it’s very sticky, lightly oil your hands to help with shaping. Let it rest for 15 minutes while the oven finishes preheating.

5. Add the Toppings (Except Eggs)

Top your dough with mozzarella and cheddar cheese, followed by your cooked bacon or sausage and any vegetables. Leave a few small wells or open spaces for the eggs to sit later without sliding off the pizza.

6. Bake, Then Add Eggs

Bake the pizza for 8–10 minutes until the crust is beginning to brown and the cheese is melting. Remove from the oven and carefully crack the eggs into the open spots on the pizza.

Return the pizza to the oven and bake another 6–8 minutes, or until the egg whites are set but the yolks are still runny (or to your preferred doneness).

Optional: Broil for 1 minute at the end to brown the top slightly.

7. Serve and Enjoy!

Let the pizza cool for 2–3 minutes. Slice and serve immediately with a sprinkle of black pepper, hot sauce, or fresh herbs like chives or parsley.

Variations and Tips

🧀 Cheese Variations:

• Swap cheddar for Monterey Jack, gouda, or pepper jack for a kick.

• Add a dollop of ricotta for extra creaminess.

🥓 Meat Options:

• Use breakfast sausage, Canadian bacon, prosciutto, or veggie sausage.

• Try smoked salmon and cream cheese for a luxurious twist.

🥬 Veggie Add-ins:

• Spinach, kale, caramelized onions, mushrooms, or roasted red peppers.

• Add arugula or avocado after baking for a fresh finish.

🍕 Make-Ahead Tip:

You can par-bake the crust with cheese the night before. In the morning, add eggs and toppings, then finish baking for a quicker breakfast.

❄️ Freezing:

Wrap any leftover slices tightly and freeze. Reheat in the oven at 375°F for 10–12 minutes for best results.

Common Questions

Can I use sourdough discard?

Yes! This recipe works beautifully with both active starter and discard. If using discard, you won’t get quite the same rise, but the flavor and texture will still be delicious.

Can I make this gluten-free?

You can try a gluten-free sourdough starter and gluten-free flour blend, but the texture may vary. You may also need to adjust hydration levels.

What if I don’t want runny eggs?

Bake the eggs longer (closer to 10 minutes after adding) or scramble them separately and add them on top after baking.

Can I double this recipe?

Absolutely! Just double all ingredients and divide the dough in half. Make two pizzas or one large one.

Final Thoughts

Sourdough breakfast pizza is a brunch masterpiece. The tangy crust, melty cheese, savory toppings, and perfectly baked eggs come together to create a dish that’s both cozy and crowd-pleasing.

It's a wonderful way to use up sourdough discard or starter and can be made as simple or as gourmet as you want. Whether you’re cooking for family, hosting brunch with friends, or just treating yourself to a decadent morning meal—this recipe is a keeper.

Once you try it, I guarantee you’ll find yourself dreaming up endless topping combinations. Breakfast just got a serious upgrade.