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. Vegetarian.
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It looks like I’m still in put–an–egg–on-everything mode.
But this time, I put eggs on pizza. Which means we can eat it for breakfast, right? Right.
(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 so that every pizza gets its own ooey-gooey egg on top.
…and so that 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, soooo 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!
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Gruyere and Spring Vegetable Breakfast Pizza
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: Serves 4 1x
Description
This quick and simple spring breakfast pizza is sure to be a hit!
Ingredients
- 1 batch of your favorite pizza dough
- 1/2 cup pesto (use basil, cilantro, or whatever you have on hand)
- 1 cup shredded gruyere cheese
- 4 asparagus spears, sliced
- 1 cup peas (frozen is fine)
- 4 eggs
- salt and pepper to taste
- 1 cup fresh arugula
Instructions
- Heat oven to 375 F.
- Divide dough into four pieces and roll or stretch each into a 1/3″ thick round. (If you don’t want to do personal pizzas, just shape the dough into one regular-sized pizza).
- Place flattened dough pieces on a large sheet pan. You may need to use two pans.
- Spread pesto across each piece of pizza dough and top with shredded gruyere. If you’re doing personal pizzas, divide the ingredients evenly between each pizza.
- Top pizzas 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.
Notes
If you don’t want to bake the egg on top of the pizza, you can fry the eggs separately and place them on top of the finished pizza when it comes out of the oven.
Use any veggies you have on hand for this recipe – peppers, garlic, kale, spinach, or radishes are all good choices!
Use a piece of parchment paper or a nonstick baking mat to prevent pizzas from sticking to the pan.
This recipe is GREAT when baked on a pizza stone! The only challenge is getting the pizza in and out of the oven with the egg on top. I recommend frying the eggs separately if you want to bake on a pizza stone just to save you some hassle.
Add bacon or sausage for extra protein.
What a cute breakfast idea! I’m not usually one for breakfast food but I just might have to try this out!
Thanks, Shelby! I love breakfast food but am not always super hungry in the mornings, so I’ve actually taken to making this more on breakfast-for-dinner nights – it’s just as good at the end of the day as it is at the beginning 🙂
it’s interesting that think a regular sized pizza isn’t a personal size. 🙂
Truth.
I have never been more inspired to eat pizza for breakfast than right now. These look awesome and so delicious!
Thanks, Thalia!