Bacon and egg cheesy crust pizzas

A simple and quick bacon and egg pizza made from scratch by Australian Women's Weekly.

  • 50 mins cooking
  • Serves 4
  • Print


Bacon and egg cheesy crust pizzas
  • 1 teaspoon olive oil
  • 2 rindless bacon slices (130g), chopped coarsely
  • 10 x 20g cheestiks (string cheese), halved lengthways
  • 1/3 cup (85g) bottled tomato pasta sauce
  • 2 tablespoon smoky barbecue sauce
  • 2/3 cup (70g) pizza cheese
  • 2 eggs
  • 1 1/2 cup (225g) `00' flour, bread flour or plain (all-purpose) flour
  • 1 teaspoon (4g) dried yeast
  • 1 teaspoon caster (superfine) sugar
  • 1 teaspoon fine table salt
  • 1 tablespoon olive oil
  • 1/2 cup (125ml) warm water, approximately


Bacon and egg cheesy crust pizzas
  • 1
    Make pizza dough. Combine flour, yeast, sugar and salt in medium bowl; make a well in the centre. Stir in oil and enough of the water to mix to a soft dough. Knead dough on floured surface about 10 minutes or until smooth and elastic. Place dough in large oiled bowl, cover; stand in a warm place about 1 hour or until dough doubles in size. Turn dough onto floured surface; knead until smooth.
  • 2
    Heat oil in large frying pan; cook bacon, stirring, until browned lightly. Drain on absorbent paper.
  • 3
    Preheat oven to 240°C/475°F. Oil two oven or pizza trays; place in heated oven.
  • 4
    Divide dough in half; roll each half on floured surface into a 30cm (12-inch) round. Place on trays. Place cheestiks, end-to-end, along the edge of each round, leaving a 2cm (¾ inch) border. Lift edge of dough over cheestiks to enclose, press firmly to seal.
  • 5
    Combine sauces in small bowl; spread pizza bases with sauce, season. Top with bacon; sprinkle with pizza cheese.
  • 6
    Bake pizzas 10 minutes; remove from oven. Carefully crack eggs onto pizzas. Bake pizzas about 5 minutes or until egg is cooked.


Break the cheesy crusts off the pizza and dip into the runny egg yolk. Cheestiks are a shelf-stable processed cheese found alongside children's snack foods in supermarkets. Cheestiks keep their shape when cooked.

More From Women's Weekly Food