Bacon Egg Pizza with Yogurt Dough
An Australian-style pizza featuring a quick yogurt-based dough that skips traditional yeast fermentation. Topped with crispy bacon, caramelized onions, five eggs, and melted cheese, this savory pie delivers breakfast-for-dinner appeal with a fluffy, tender crust. Perfect for weeknight dinners or casual entertaining when you want pizza without the long rise time. The self-rising flour and yogurt combination creates a light, almost biscuit-like base that sets this version apart from conventional pizza dough.
Ingredients
- 2 cup self-rising flour
- 2 cup natural unflavored yogurt
- 1 teaspoon salt
- 7 oz bacon
- ½ yellow onion, sliced or diced
- 5 eggs, whole
- 2 cup cheese, shreddedmozzarella+feta1.5:0.5 ratio by cupdairy-free:nutritional yeast + olive oil blend
varies texture
Full guide → - pizza sauce(optional)
Instructions
- 1
Combine self-rising flour and salt in a large bowl.
- 2
Add yogurt and cut through mixture with a round-bladed knife until dough comes together.
- 3
Knead gently on a floured surface until smooth.
- 4
Roll into pizza shape and transfer to a large oven tray.
- 5
Prick entire surface with a fork to prevent puffing.
- 6
Spread pizza sauce over dough.
- 7
Layer half the bacon and onion on top.
- 8
Pour eggs evenly over filling.
- 9
Sprinkle cheese across, then arrange remaining bacon on top.
- 10
Bake at 425°F for 20 minutes until crust is golden and eggs are set.
- 11
Let stand 5 minutes before serving.
Tips
Lightly fry bacon before layering to render some fat and improve texture, preventing a soggy crust.
Pierce the dough thoroughly with a fork to prevent large air pockets that can create an uneven cooking surface.
Let the pizza rest 5 minutes after baking so eggs fully set and flavors meld without cooling it completely.
Good to Know
Cover leftovers and refrigerate up to 2 days. Reheat in a 180C oven for 5-7 minutes to restore crispness.
Prepare dough up to 4 hours ahead; keep covered at room temperature. Add toppings and bake when ready to serve for best texture.
Serve hot or warm, cut into wedges. Pairs well with a simple green salad or tomato-based side.
Common Mistakes
Don't skip the fork pricks; excess air pockets will create uneven rise and soggy sections.
Don't over-knead; the dough should be just unified to avoid toughness.
Don't add sauce too generously; yogurt dough absorbs moisture quickly and can become soggy without proper fork ventilation.
Substitutions
Dairy-Free Swaps
varies texture
Full guide →Vegan Options
General Alternatives
FAQ
Can I make this dough the night before?
Yes, prepare the dough, form into a pizza shape on the tray, cover loosely, and refrigerate overnight. Bring to room temperature before adding toppings and baking, adding 2-3 minutes to cook time.
What if I don't have self-rising flour?
Mix 2 cups all-purpose flour with 2 teaspoons baking powder and 1/2 teaspoon salt as a substitute. The result may be slightly denser but still acceptable.
How long can leftover pizza keep?
Refrigerate covered up to 2 days. Freeze unsliced pizza up to 1 month; thaw overnight in the fridge and reheat at 180C for 8-10 minutes.