This homemade breakfast pizza recipe is perfect for springtime! With plenty of veggies, some shredded gruyere cheese, and a baked egg on top.
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!
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
- 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!
- Add a layer of pesto to each pizza.
- Add cheese!
- 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!
- 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).
- 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
You might remember that we typically bake our pizza recipes by sliding the pizza onto a hot baking steel in the oven. For this veggie breakfast pizza, though, we prefer to use a baking sheet because it's so much easier to move the pizzas around with the eggs on top! If you would rather use a baking steel or pizza stone, we recommend cooking the eggs separately and adding them to the pizza once it's already baked. You can also make this pizza in a cast iron skillet (similar to our deep dish pizza).
Of course! If you don't have (or don't like) pesto, you can use a bit of olive oil or a simple white sauce in its place. You can also use a classic pizza sauce if you like, although we find that a tomato sauce can sometimes overpower the veggies on this pizza.
This pizza is best eaten right after it's baked! The egg doesn't keep especially well in the fridge and can turn rubbery when it's reheated. If you expect to have leftovers, we recommend baking this pizza without the eggs: Cook any eggs separately and add them only to the pizza slices you plan to eat, then save the egg-less pizza slices in an airtight container in the fridge for later.
It depends on the cheese you use! Gruyere is frequently made with animal rennet, which makes it unsuitable for strict vegetarian diets. To make a true vegetarian breakfast pizza, look for gruyere varieties made without animal rennet (like Boar's Head Gruyere Cheese), or opt for another vegetarian cheese.
More Spring Breakfast Recipes
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This quick and simple spring breakfast pizza is sure to be a hit!
- 1 batch of pizza dough
- ½ cup basil pesto
- 1 cup shredded gruyere cheese
- 4 asparagus spears, chopped (about ½ cup)
- ½ cup peas (frozen is fine)
- 2-4 eggs
- salt and pepper to taste
- 1 cup fresh arugula, for garnish
- Heat oven to 425° Fahrenheit.
- Stretch pizza dough into shape and lay it on a large sheet pan lined with parchment paper. (We made individual-sized pizza in these photos - see recipe notes for other size options).
- Spread pesto across the pizza dough, leaving some space around the edges for the crust. Top with gruyere.
- Add asparagus and peas to the pizza, leaving some empty space in the very center (this is where your egg will go!). Basically, we're using the veggies to create a bit of a dam that will keep our egg in place when we transfer it to the oven.
- Gently press down on the center of each pizza to create a small well, then carefully crack an egg into each well. Transfer sheet pan to the oven and bake for 15-20 minutes, until crust is browned and egg is set.
- Top pizza with a handful of fresh arugula and a pinch of salt and pepper. Serve immediately.
What size should I make my pizza? In the photos above, we made two small pizzas (about 6 inches in diameter). You can make one large pizza if you like, or you can divide the dough into 4 portions for mini pizzas. You will likely need to adjust the bake time depending on the size of your pizza: Keep an eye on it as it cooks and let it bake until the crust is browned and puffy, the cheese is bubbling, and the egg has set.
How many eggs should I use? If you’re making one large pizza, we recommend using 3-4 eggs (place the toppings strategically to create several small wells, so that each egg has a designated spot!) If you’re making individual-sized pizzas, we recommend using 1 egg per pizza. It can take some practice to get your eggs to stay in place!
As written, this recipe aims for well done eggs with fully set whites and thick, jammy centers. For runny egg yolks, bake the pizza without eggs for the first 5-8 minutes of baking, then add eggs and return the pizza to the oven until it’s fully cooked. Baking eggs on top of pizza isn’t a perfect science: A bunch of different variables will impact the final texture of the eggs (like your oven, your pizza dough, the final bake time, etc). If you want more control over the texture of your eggs, we recommend cooking the eggs separately and adding them to the pizza once it’s baked (we love adding over-easy eggs and poached eggs to this pizza!)
Additions and Substitutions. Add extra veggies (mushrooms, tomatoes, corn, zucchini) or protein (bacon, ham, breakfast sausage) to these pizzas if you like. Use white cheddar or mozzarella in place of some or all of the gruyere cheese. Swap the basil pesto for arugula pesto or garlic scape pesto.
- Serving Size: 1 serving
- Calories: 388
- Sugar: 2 g
- Sodium: 899.7 mg
- Fat: 30.5 g
- Carbohydrates: 8 g
- Protein: 19.9 g
- Cholesterol: 222.3 mg
Keywords: pizza, spring, breakfast, brunch