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Balanced Breakfast Pizza

Balanced breakfast pizza

Balanced breakfast pizza

Balanced breakfast pizza

Goat cheese, crunchy granola, blueberries, coffee-brandied peaches, bacon, coffee & cream caramel drizzle



Ingredients: 1 ball of dough olive oil flour for dusting

semolina flour for pizza stone salt & pepper ½ cup blueberries 2-4 strips bacon 1 log goat cheese, crumbled

handful of your favorite granola

For the brandied peaches: 2-3 peaches, sliced into thin wedges 2 tablespoons brown sugar 2 tablespoons plus 1 teaspoon brandy 1 tablespoon heavy cream 1/3 cup coffee

For the coffee caramel sauce: ½ cup brown sugar 1 cup heavy cream 1 teaspoon vanilla extract 1 tablespoon butter 2 tablespoons coffee

Directions: Preheat your oven to 550° F. In a skillet, melt the 2 tablespoons of brown sugar over medium-high heat with the brandy, cream & coffee for the brandies peaches, stirring until the sugar is dissolved.

Bring the mixture to a slow boil and cook for another couple of minutes, until it turns a dark caramel color, but doesn’t burn. Reduce the heat to low and stir in the peaches, cooking for another minute.

Remove the peach mixture from the heat and stir in the remaining teaspoon of brandy. Let it cool in a bowl in the fridge until you’re ready to use it.

Next, make the coffee caramel sauce. This is pretty similar to the coffee brandy sauce, but it’s going to be used as a drizzle for the whole pizza, instead of just the peaches. Combine all of the sauce ingredients in a small saucepan over medium heat and bring to a gentle boil.

Cook this mixture, stirring occasionally, for about 5 minutes, until it becomes thick and syrupy, then remove from the heat. You can store this in the fridge as well if you like.

Next, lay your bacon strips out in a pan a couple at a time and turn the stove to medium. They’ll cook best if you don’t preheat the pan ahead of time. Once they’re sizzling and turning brown on one side, turn them over and let them cook for a few minutes on the other side.

When they’re finished, take them out and let them drain and get crispy on a paper towel. Repeat with as many bacon strips as you like, then break them up into 1-2 inch pieces.

Now you can prepare the dough using the instructions on the right. Once you’ve pre-baked it, take it out and brush it lightly with olive oil, followed by the crumbled goat cheese.

Next add the peaches, blueberries, granola & bacon, and drizzle the coffee caramel cream sauce on top. Pop your pizza in the oven and bake until the crust is a nice golden brown, then take it out and enjoy!

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Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.



Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.



When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.


Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.


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