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Pizza for breakfast? You bet. This breakfast pizza is loaded with colorful veggies and topped with crumbles of scrambled eggs.
We talk about pizza a lot around here. Do we eat it for breakfast? Well, not really. But, because breakfast pizza is a thing and because it would be perfect for a brunch, we thought we’d create a recipe for it. Our local farmers market has a vendor who sells breakfast pizzas: this one is similar to the one I’m always jealous of seeing people with! I don’t eat pizza for breakfast, just copious amounts of coffee, so I prefer to save it for lunch or even dinner. It’s seriously delicious and perfect for whatever meal you eat it at! Keep reading for our recipe.
How to make breakfast pizza
So, what constitutes a great breakfast pizza? There are a myriad of ways to make one, of course. As I mentioned earlier, I modeled this breakfast pizza off of one I’ve seen a grilled pizza vendor have at our local farmers market. It’s a loose interpretation, of course!
Because Alex and I eat a mostly whole food plant based diet, we don’t often include meat on a pizza. So for this breakfast pizza, we decided to add a flavor that would mimic sausage. If you know us well, you’ll know it’s dried fennel seeds! Since fennel is used in sausage, eating fennel automatically makes your brain think it’s eating meat. (That is, if you grew up eating sausage like we did!) We’ve used this technique in our breakfast pizza to give it a meaty flair.
For our breakfast pizza sauce, we’ve used our famous Easy Pizza Sauce. It takes just 5 minutes to make in a blender, and we’ve had people tell us they’ll never make another pizza sauce again. Fire roasted tomatoes, garlic, oregano, olive oil, and salt come together in a way that’s distinctly magical.
Of course, no breakfast pizza is complete without scrambled eggs! We used our best scrambled eggs method and then broke it up into some crumbles that we sprinkled onto the pizza. Top that with a handful of diced green and red bell peppers and thinly sliced red onions, and you’re in business. It’s hands down the best breakfast pizza we’ve ever made.
Related: Pizza Topping Ideas
How to make pizza dough
Now, we can’t talk about making a breakfast pizza without a note on dough. To make the best breakfast pizza, you’ve got to start with a great pizza dough. One of our tips for for next level pizza dough is to use great flour! The flour we uses is called Tipo 00 flour and it makes for a beautiful, supple and fluffy dough. We buy our Tipo 00 flour online.
But our best tip: use a pizza stone! A pizza stone is what makes pizza crust crispy on the outside and soft on the inside. Here’s the best pizza stone we recommend, and a bit more on pizza stone care. And to pop the pizza dough right onto that blazing hot stone, we use a pizza peel! We recommend this Standard pizza peel or this Conveyor pizza peel. You can also use the bake of a baking sheet (or a rimless baking sheet), but it’s a little bit trickier. The pizza peel is the best tool for the job!
We have a few pizza dough recipes that you can make depending on your tastes and equipment. Our Best Pizza Dough is what we used for this breakfast pizza: as you can see, we shaped it into a rectangle shape. We make it using stand mixer, but you can also knead it by hand. Our Easy Thin Crust method is similar but makes a thinner dough that you roll out. The thin crust dough would actually also be perfect for breakfast pizza, and it makes it a little lighter too.
Looking for more pizza recipes?
Outside of this recipe, here are some of our favorite pizza recipes:
- Best Margherita Pizza Recipe
- Pesto Pizza
- Mushroom Pizza with Fresh Herbs
- Homemade Cheese Pizza
- Mediterranean Pizza
- Veggie Supreme Pizza
- Best Ever Taco Pizza
- Perfect Neapolitan Pizza
- Italian Pizza with Pesto
- Spicy Vegetarian Diavola Pizza
- Loaded Mexican Pizza
- Our Best Vegan Pizza
- Egg Pizza with Pecorino
- What’s the Best Pizza Oven?
- Homemade Pizza for Beginners
- All Homemade Pizza Recipes!
This breakfast pizza recipe is…
Vegetarian.
Breakfast Pizza
Pizza for breakfast? You bet. This breakfast pizza is loaded with colorful veggies and topped with crumbles of scrambled eggs.
- Prep Time: 1 hour
- Cook Time: 7 minutes
- Total Time: 1 hour 7 minutes
- Yield: 8 slices 1x
- Category: Main Dish
- Method: Baked
- Cuisine: American
Ingredients
- 1 ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)
- ⅓ cup Best Homemade Pizza Sauce
- 2 eggs
- ½ tablespoon olive oil
- 1 handful thinly sliced red onion
- 2 tablespoons diced green bell pepper
- 2 tablespoons diced red bell pepper
- ¾ cup shredded mozzarella cheese
- 1 teaspoon fennel seeds
- Kosher salt
- Semolina flour or cornmeal, for dusting the pizza peel
Instructions
- Make the pizza dough: Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
- Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
- Make the pizza sauce: Make the 5 Minute Pizza Sauce.
- Prepare the toppings: Finely dice the green pepper. Thinly slice the red pepper. Thinly slice the red onion.
- Scramble the eggs: In a medium bowl, crack the eggs and whisk them together until well-beaten. Add 1 pinch kosher salt. In a small skillet, heat the olive oil over medium heat. Tilt the pan to ensure the entire pan is coated in the oil. Pour in the eggs. Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, and remove them from the heat just before they are fully hardened. Break the eggs into smaller crumbles with the spatula.
- Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
- Spread the pizza sauce over the dough using the back of a spoon to create a thin layer. Add the mozzarella cheese. Top with the, peppers, red onion, and scrambled eggs. Sprinkle with fennel seeds and a few pinches of kosher salt.
- Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.
This is the best recipe I have tasted.