This quick and simple spring breakfast pizza is sure to be a hit!
- 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.
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.
Keywords: pizza, spring, breakfast, brunch