Description
This Egg & Tomato Breakfast Pizza recipe is a delicious twist on a classic favorite, combining the flavors of breakfast with the convenience of a pizza. With a crispy crust, gooey cheese, fresh tomatoes, and runny eggs, it’s a perfect start to the day.
Ingredients
Pizza Dough:
- 1 pizza dough
Toppings:
- 1 tablespoon olive oil
- 1 cup shredded mozzarella
- ½ cup shredded parmesan
- 1 cup cherry tomatoes, halved
- 3 green onions, thinly sliced
- 3 eggs
- ¼ cup basil leaves
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven: Preheat the oven to 450°F (230°C).
- Prepare the dough: Stretch or roll out the pizza dough into at least a 12-inch round and place it on a pizza stone or oiled baking sheet.
- Add toppings: Brush the dough with olive oil. Top it with mozzarella, parmesan, tomatoes, green onions, and half of the basil.
- Add eggs: Crack the eggs on top of the toppings and sprinkle with salt and pepper.
- Bake: Bake for 8-10 minutes for runny eggs or up to 12 minutes for eggs cooked through.
- Finish and serve: Remove from the oven, sprinkle with remaining basil, and allow to rest before serving.
Notes
- Storage – Save leftover pizza in the refrigerator for up to 3 days in an airtight container.
- Reheat – Warm in the microwave or oven to avoid overcooking the eggs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 461 kcal
- Sugar: 8g
- Sodium: 1426mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0.01g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 153mg
