It’s pizza for breakfast time with these easy homemade pizzas! Fresh spring asparagus, peas gruyere cheese, and a baked egg make this pizza recipe hearty and filling. Top individual mini pizzas with crispy fresh arugula for crunch and flavor. Vegetarian.
(I mean, if we’re being honest, it’s not like removing the eggs would really deter me from eating this for breakfast. Buuuuuut whatever).
Also, this pizza is in mini pizza form. So that everyone gets their own breakfast pizza. And every pizza gets its own ooey-gooey egg on top. And you don’t have to share.
I happen to be a big fan of gruyere, but it you want a milder flavor you can substitute mozzarella or goat cheese or even white cheddar to customize the pizza to your tastes. Kyle wasn’t in love with these pizzas (I think it was a combo of not loving gruyere + being weirded out by the fact that I handed him a pizza with an egg on top because why) but I actually really liked them, so here we are. If eggs on pizza weird you out too, just leave them off! The cheese + pesto + veggie combo is great on its own – and it’s the perfect way to celebrate all the produce that’s rolling in as the weather warms up!
- 1 batch of your favorite pizza dough
- ½ cup pesto
- 1 cup shredded gruyere cheese (use mozzarella if you want a milder flavor)
- 4 asparagus spears, sliced
- 1 cup peas
- 4 eggs
- salt and pepper to taste
- 1 cup fresh arugula
- Preheat oven to 375 F.
- Divide dough into four pieces and flatten each into a ⅓" thick round on a large sheet pan. You may need to use two pans. If you don't want to do personal pizzas, just shape the dough into one regular-sized pizza on a pizza pan.
- Spread pesto across pizza dough and top with shredded gruyere. If you're doing personal pizzas, divide the ingredients evenly between each pizza.
- Top with sliced asparagus and peas.
- Bake pizza for 8 minutes until crust has begun to set and cheese is nearly melted. Pull pizza out of oven and crack one egg on top of each pizza (or crack all eggs in different quadrants of your regular-sized pizza). I find it helps to use a ladle to smash down a spot on top of the pizza, and then crack the egg into the dent so it doesn't just run all over the place. Return egg-topped pizza to oven and cook an additional 7-10 minutes, until egg white has set. I like my yolks to be runny, but if you want your egg more well-done, just bake it a few extra minutes!
- Remove pizza from oven, top with a handful of fresh arugula, and serve immediately.