breakfast pizza is a delightful way to combine your favorite morning flavors in one dish.
This recipe features a crispy pizza crust topped with pizza sauce, mozzarella cheese, seasoned vegetables, and sunny-side-up eggs.
Perfect to impress your family or friends with a colorful and tasty breakfast masterpiece.
Why You’ll Love This Recipe
- Using seasoned vegetables adds vibrant flavor and enhances the freshness of the dish.
- Cooking the pizza on a preheated pizza stone or baking sheet ensures a crispy crust.
- Baking the eggs on top allows for a perfectly set white with a slightly runny yolk, ideal for breakfast.
Breakfast Pizza with Egg and Vegetables
Start your day with a delicious breakfast pizza topped with a sunny-side-up egg and a colorful medley of seasoned vegetables. This easy recipe combines a crispy crust, savory sauce, melted mozzarella, and fresh veggies for a satisfying morning meal.
- Prep time
- 15 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 1 12-inch breakfast pizza, serves 4
Ingredients
- 1 pre-made pizza dough or homemade dough (about 12-inch diameter)
- 1/2 cup (120 ml) pizza sauce
- 1 cup (113 g) shredded mozzarella cheese
- 1/2 cup (75 g) thinly sliced bell peppers (mixed colors)
- 1/2 cup (90 g) cherry tomatoes, halved
- 1/4 cup (40 g) thinly sliced red onion
- 1/4 cup (10 g) fresh spinach leaves
- 4 large eggs
- 1 tsp (5 ml) olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 tsp dried Italian herbs or seasoning mix
Instructions
- Prepare the Vegetables and Oven Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat. In a bowl, toss the bell peppers, cherry tomatoes, and red onion with olive oil, salt, pepper, and dried Italian herbs until evenly coated.
- Roll Out the Dough On a lightly floured surface, roll out the pizza dough to about 12 inches in diameter.
- Assemble the Pizza Carefully remove the hot pizza stone or baking sheet from the oven. Transfer the rolled-out dough onto it. Spread the pizza sauce evenly over the dough, leaving about a 1/2-inch border around the edges. Sprinkle the shredded mozzarella cheese over the sauce, then distribute the seasoned vegetables evenly on top of the cheese. Place the spinach leaves over the vegetables.
- Add the Eggs Create four small shallow wells among the toppings and gently crack one egg into each well.
- Bake the Pizza Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden and the eggs reach 160°F (71°C), with whites and yolks fully set. Use pasteurized eggs if serving softer yolks.
- Serve Remove the pizza from the oven and let it cool for 3-5 minutes. Slice into four pieces and serve warm.
Helpful Tips
- For food safety, cook eggs until both whites and yolks are firm and the center reaches 160°F (71°C); use pasteurized eggs if you choose softer yolks.
- You can substitute spinach with other leafy greens such as arugula or kale if preferred.
- Use a pizza peel or a flat baking sheet to transfer the pizza onto the hot stone or baking sheet safely.
Storage and Make-Ahead
Store leftover pizza covered in an airtight container in the refrigerator for up to 2 days.
Reheat slices in a skillet or a 350°F (175°C) oven until the center reaches 165°F (74°C), which also helps restore crispness.
Leftover fresh vegetables can be stored separately to avoid sogginess before adding back to reheated slices.
Frequently Asked Questions
Can I make this recipe with gluten-free pizza dough?
Yes, you can substitute regular pizza dough with your favorite gluten-free dough for a gluten-free breakfast pizza.
Can I prepare the pizza ahead of time?
Yes, you can prepare the pizza assembly without the eggs ahead of time, refrigerate it, then add the eggs and bake just before serving.
What can I use instead of mozzarella cheese?
You can use other melty cheeses such as cheddar, Monterey Jack, or a dairy-free cheese alternative if preferred.
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