Spring Veggie Breakfast Pizza

This homemade breakfast pizza recipe is perfect for springtime! With plenty of veggies, some shredded gruyere cheese, and a baked egg on top.

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Pro tip: Put an egg on your pizza.

It gives you an extra boost of protein, sure, but it also magically transforms a cheesy, cozy pizza recipe into acceptable breakfast food (although who are we kidding, we'll still eat pizza for breakfast anytime).

On this particular breakfast pizza, we're celebrating the flavors of spring with a dollop of basil pesto and some bright seasonal produce. This recipe is easy enough for a lazy weekend breakfast, but will also impress at a festive Easter celebration or Mother's Day brunch. Once your pizza dough is ready to go, the whole thing comes together in less than half an hour!

Jump to:

• Ingredients You'll Need
• Riffs and Substitutions
• How to Make These Breakfast Pizzas
• How to Cook Eggs for Breakfast Pizza
• Breakfast Pizza FAQs
• More Spring Breakfast Recipes
• 📖 Recipe
• 💬 Comments & Reviews

Ingredients You'll Need

For a full list of ingredients and exact quantities, scroll down to the recipe below.

This easy breakfast pizza recipe is pretty straightforward, but we want to highlight a few things before you jump in:

• Use your favorite pizza dough! We used our favorite quick pizza crust in these photos, but you can also make a hearty whole wheat pizza dough or grab a pre-made dough from the store to save time.
• Fresh or frozen peas are both fine. Fresh peas are fun if you have them, but frozen work just as well! You can throw frozen peas straight onto the pizza before baking - no need to defrost them first.
• Use any pesto you like! We love a good basil pesto here, but these breakfast pizzas are also delicious with arugula pesto, cilantro pesto, or garlic scape pesto.
• We love gruyere cheese in this recipe: Its rich, earthy flavor is a great counterpoint to the bright, fresh veggies in this recipe. If you don't have (or don't like) gruyere, you can swap it for mozzarella or white cheddar cheese. This pizza is also good with a bit of crumbled goat cheese or a few scoops of ricotta on top!

Riffs and Substitutions

These pizzas are very forgiving, and they'll work well with any of your favorite breakfast pizza toppings! A few of our favorite ways to mix things up:

• Add veggies! Add halved cherry tomatoes, sliced red onion or shallot, garlic, mushrooms, grilled corn (à la our corn and cilantro pizza or corn and tomato pizza), or zucchini to this pizza.
• Add your favorite protein. Leftover shredded chicken, Italian sausage, breakfast sausage, diced ham, or crispy bacon are all great here (Note: be sure to cook any raw meat before adding it to your pizza as a topping). You can also add some sliced prosciutto (similar to our balsamic arugula pizza!)

How to Make These Breakfast Pizzas

1. Stretch your pizza dough into rounds and lay it on a large sheet pan lined with parchment paper. We made individual sized pizzas here, but you can make one full pizza if you prefer!
2. Add a layer of pesto to each pizza.
3. Add cheese!
4. Add peas and chopped asparagus in a circle around the outer edge of the pizza, leaving a bit of space in the very center: this creates a small dam that helps keep your egg in place later!

5. Use clean hands to gently press down in the very center of each pizza: You want to create a little bit of a well for each egg to sit in (this will help the eggs stay in place so they don't go sliding all over your baking sheet).
6. Carefully crack an egg into each center well, then transfer the baking sheet to the hot oven. Be sure to move slowly as you pick up the pan in order to prevent the eggs from moving too much.

Bake until the crust is puffy and the eggs are set, then top with salt, pepper, and a few handfuls of arugula!

How to Cook Eggs for Breakfast Pizza

We chose to bake the eggs right on top of this homemade breakfast pizza, but you can use one of a few different methods:

Cook the Eggs Directly on the Pizza

For well done eggs: Place one egg on each individual pizza before baking, and cooked everything together in the oven for about 15 minutes. This is the method we included in this recipe: it works great for individual pizzas with a quick cook time. The egg whites are completely set, while the yolks are thick and jammy.

For runny egg yolks: Top pizza as directed, but leave the egg off. Bake the pizza for 5-8 minutes on its own, then pull the pan out of the oven, add the eggs, and bake for another 10-12 minutes until the crust is browned and the eggs are done to your liking.

For a full-sized pizza: A large pizza will need a little more time in the oven than a mini pizza. If you're making one big pizza, we recommend baking it for 5-8 minutes on its own, then adding the eggs and popping it back into the oven until everything is cooked through.

Cook the Eggs Separately

Don't feel like cooking an egg directly on top of your pizza? No problem! Try one of these easy methods instead:

• Use scrambled eggs. Whisk eggs together with a pinch of salt and pepper (we also love adding a handful of shredded cheese!) and scramble them in a large nonstick skillet over medium heat. Add scrambled eggs to the pizza before baking (layer them between the pesto and the cheese) or scatter them over the pizza once it's already baked.
• Fry eggs in a separate pan to your desired doneness (we love over-easy or sunny side up eggs here!) and place the cooked eggs on top of the cooked pizza just before serving. This pizza is also delicious with a poached egg on top!

Breakfast Pizza FAQs

More Spring Breakfast Recipes

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