Dutch Baby Pizzas

Oh, baby! It’s officially Pi Day and what better way to celebrate a mathematical constant than by eating a fraction of a good pizza pie…or two.

And if you’re looking for the easiest pizza recipe you can possibly make, we suggest whipping up a pancake-pizza, a Dutch Baby Pancake Pizza to be exact.


Remember that Dutch Baby Pancake we made a couple posts back? Well, take away the sugar and the fruit and add some tomato sauce, or eggs, or cheese, or bacon, or whatever awesome toppings your brain can calculate and you’ve got yourself a pizza, friends.

We’re showing you two ways to make a savoury Dutch baby today. One for your epic homemade brunch and one for those days you just want some cheesy, saucy pizza. It’s probably worth noting that since this is basically a pancake, you should expect it to be pretty thin crust pizza but it’s oh, so delicious!



1/2 cup all-purpose flour

1/2 tsp. salt

1/2 tsp. black pepper

2 eggs

1/2 cup whole or 2% milk

2 tbsp. butter

1 tbsp. olive oil

1 cup chopped kale

5 strips bacon

1/4 tsp. salt

3-4 eggs

1/4 cup crumbled feta cheese


1. Preheat your oven to 425 F.

2. Line a baking sheet with aluminum foil. Lay the bacon onto your baking sheet. Once your oven is preheated, bake the bacon in the oven for about 15 mins., flipping halfway through until the bacon is crispy. Begin checking on the bacon around the 10 minute mark to ensure the bacon isn’t baking too quickly.

3. Once the bacon is crispy, transfer the strips to a plate lined with paper towel and allow to cool.

4. While the bacon is cooling, begin to prepare your pancake batter by combining flour, 1/2 tsp. of salt, 2 eggs, milk and black pepper in a blender.

5. Blend for 10 seconds, stop and scrape down the sides of the blender to ensure all flour is incorporated and blend for another 10 seconds. Set the batter aside for 15 to 20 minutes to allow liquid to absorb the flour.

6. While the batter is resting, sauté the kale in a pan with olive oil and 1/4 tsp. salt until the kale is dark in colour and almost completely wilted. You’ll be adding the kale to the pizza and putting it in the oven later, so it won’t need to be completely wilted at this point.

7. Once you’ve sautéed your kale, add butter to an oven-safe pan and transfer the pan to the oven. Let the butter completely melt and get a little bit foamy.

8. While your pan is in the oven, roughly chop your cooled bacon into bite-sized pieces.

9. As soon as the butter is completely melted, add your pancake batter to the pan. Swirl the batter around the pan until it is completely covered. Transfer the pan to the oven and bake for 15-18 minutes until the pancake is puffed up and has browned around the edges.

10. Once your pancake is baked, take the pan out of the oven and top with the sautéed kale and bacon.

11. Create 3-4 wells in the kale. Crack 3-4 eggs in the wells on top of your pancake pizza.

12. Transfer back into the oven and let the pizza bake for another 10 minutes or until the eggs whites are set and the yolks have thickened.

13. Once the eggs are cooked, your pizza is ready. Take it out of the oven, top with crumbled feta and some fresh cracked black pepper and serve immediately. You can let the pizza cool until it is safe to touch and transfer to a baking sheet to easily slice and serve to your guests. ENJOY!



1/2 cup all-purpose flour

2 eggs

1 tsp. salt

1/2 tsp. black pepper

1/2 tsp. dried oregano

1/2 cup whole or 2% milk

2 tbsp. butter

2 cooking chorizo sausages, sliced

1/2 cup tomato sauce

4 slices fresh mozzarella

1 tsp. chilli flakes


1. Preheat your oven to 425 F.

2. Pan-fry your sliced chorizo until crisp. Add tomato sauce to the pan over medium-low heat and cook down until thickened.

3. Prepare your pancake batter. Add flour, eggs, salt, black pepper, oregano, and milk to a blend and blend for 10 seconds. Stop and scrape the sides of the blender to ensure all flour is incorporated. Blend for another 10 seconds and set aside for 15-20 minutes.

4. While your batter rests, add butter to an oven-safe pan. Transfer to the oven to allow the butter to melt completely and become foamy.

5. Once the butter has melted, add pancake batter to the pan and bake for 15-20 minutes until the pancake has puffed up and browned around the edges.

6. Once the pancake has baked, add tomato/chorizo sauce on to the pancake, top with slices of fresh mozzarella and chilli flakes and bake for another 10 minutes or until the cheese has melted. If your pancake is getting too dark around the edges, carefully cover the pancake with aluminum foil and return to the oven.

7. Take your pancake pizza out of the oven once it’s ready, top with a little bit more chilli flakes if you like it extra spicy and serve immediately. Again, you can let the pizza cool until it is safe to touch and transfer to a baking sheet to easily slice and serve (and avoid scratching the bottoms of your pan). ENJOY!

Happy Pi Day! Let’s never forget that Macaulay Culkin was in a band called The Pizza Underground, perhaps that’s a band worth listening to today!

Posted by

Sanah is a self-proclaimed foodie, avid baker and a serious music junkie with a Bachelor's of Business Administration from the University of Guelph-Humber. Her work involves writing for various entertainment and fashion blogs such as On The Scene Network and Toronto Men's Fashion Week.

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