Why This Pork Floss & Bacon Toast Pizza Is My New Go-To Breakfast
Let’s be real—mornings are chaotic. I’m the type who hits snooze three times, stumbles to the kitchen, and stares blankly at the pantry like it owes me a meal. Last week, I had two sad slices of leftover toast staring back at me, a half-eaten pack of bacon in the fridge, and a block of cheese that was begging to be used. So I thought, Why not turn this random stuff into a pizza? And let me tell you—this pork floss & bacon toast pizza is a game-changer. It’s crispy, cheesy, savory, and done in 15 minutes max. No fancy dough, no complicated steps—just pure breakfast joy. Plus, pairing it with a cup of coffee? *Chef’s kiss* Total perfection.
What You’ll Need for Pork Floss & Bacon Toast Pizza
First things first: you don’t need a ton of ingredients. This recipe uses stuff you probably already have lying around (unless you’re weird and don’t keep bacon or cheese—then we need to talk). Here’s the full list:
- 2 slices of toast (I used white bread, but whole wheat works too—no judgment)
- 2 slices of cheese (cheddar is my go-to, but mozzarella or even processed cheese slices work)
- 2 slices of bacon (cooked a little first, or raw—we’ll bake it anyway)
- 20g pork floss (the star of the show! Get the savory, slightly sweet kind—trust me)
- 10g butter (for that crispy, buttery base—don’t skip this)
- A little bit of chives (just a sprinkle for color and freshness)
- Some salad dressing (I used mayo, but thousand island or even ketchup works if you’re feeling wild)
Step-by-Step: How to Make Pork Floss & Bacon Toast Pizza
Okay, let’s get cooking. This is so easy, even my sleep-deprived self could pull it off at 7 AM. Follow these steps, and you’ll have a delicious pizza in no time:
Step 1: Gather All Your Ingredients
First, grab everything you need and lay it out on the counter. There’s nothing worse than realizing you forgot the pork floss halfway through (yes, I’ve done that). So toast, cheese, bacon, pork floss, butter, chives, salad dressing—check, check, check.
Step 2: Spread Butter on the Toast
Take one slice of toast and slather on that butter. I used spreadable butter because I’m lazy, but if you only have solid butter, just melt it in the microwave for 10 seconds first. Make sure you cover the entire slice—this is what makes the base crispy and flavorful.
Step 3: Add the Bacon
Next, lay the bacon slices on top of the buttered toast. If your bacon is thick, you might want to cook it for 2 minutes in a pan first to render some fat (otherwise, it might not get crispy in the oven). But if it’s thin, raw is fine—trust the oven.
Step 4: Layer on the Cheese
Peel off the plastic from the cheese slices and lay them flat on the bacon. Make sure the cheese covers as much of the toast as possible—we want that melty, stringy goodness.
Step 5: Sprinkle on the Pork Floss
Now for the best part: pork floss! Grab a handful (or 20g, if you’re measuring) and sprinkle it evenly over the cheese. If you love pork floss like I do, you can add a little extra—no one’s counting.
Step 6: Add a Sprinkle of Chives
Chop up a few chive leaves and sprinkle them over the pork floss. You don’t need a lot—just enough to add a pop of green and a hint of oniony flavor. Trust me, it makes the pizza look way fancier than it is.
Step 7: Prepare the Baking Sheet
Line a baking sheet with parchment paper (this saves you from scrubbing burnt cheese later—you’re welcome). Place both toast pizzas on the sheet—make sure they’re not touching each other.
Step 8: Bake in the Oven
Put the baking sheet in the middle rack of your oven. I used my Donlim oven, but any oven works. Set the top heat to 160°C (320°F) and the bottom heat to 170°C (340°F). Bake for 12 minutes.
Step 9: Keep an Eye on It (and Maybe Add Foil)
Important note: every oven is different. Mine started to brown the top too much after 8 minutes, so I covered it with aluminum foil for the last 4 minutes. Keep checking—you want the cheese to be melted, the bacon crispy, and the toast golden (not burnt).
Step 10: Take It Out and Drizzle with Dressing
Once it’s done, take the baking sheet out of the oven. Let it cool for a minute (so you don’t burn your tongue), then drizzle a little salad dressing on top. I used mayo, but thousand island is a great sweet-savory alternative.
My Honest Thoughts on This Toast Pizza
Let me start by saying: the smell when this comes out of the oven? Unreal. The butter toasts the bread to a crispy crunch, the bacon gets salty and crispy, the cheese melts into a gooey mess, and the pork floss adds this fluffy, savory texture that you can’t get from regular pizza. I ate one slice while it was still warm (yes, I burned my tongue a little) and paired the other with a cup of black coffee. It was the perfect balance of salty, cheesy, and slightly sweet. And the best part? Cleanup was a breeze—just throw away the parchment paper and wash the baking sheet. No messy dough, no sticky pizza stone, no fuss.
I’ve made this three times since last week—once for breakfast, once for a late-night snack, and once for my roommate (who begged for the recipe). It’s so versatile: you can add other toppings like mushrooms, bell peppers, or even pineapple (if you’re into that controversial pizza thing). But honestly? The original pork floss & bacon version is my favorite. It’s simple, it’s flavorful, and it’s exactly what I need on a busy morning.
Final Tips for the Perfect Toast Pizza
Before I go, here are a few quick tips to make your pork floss & bacon toast pizza even better:
- Use thick-cut bacon: it gets crispier and has more flavor than thin-cut.
- Don’t overdo the toppings: too much stuff will make the toast soggy (we want crispy, remember?).
- Experiment with cheese: mozzarella is stretchy, cheddar is sharp, and provolone is smoky—mix and match!
- Add a pinch of black pepper: it gives the pizza a little extra kick.
If you try this recipe, let me know how it turns out! Tag me in your photos (if we were friends on social media) or just leave a comment below. And if you have any other weird leftover recipes, share them—I’m always looking for new breakfast hacks.
Now if you’ll excuse me, I’m off to make another batch. My stomach is growling just thinking about it.
