Breakfast Pizza Recipe

Preheat oven

Position a rack in the middle of the oven and preheat to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.

Prepare the dough: On a lightly floured surface, stretch or roll the 1 lb pizza dough into a roughly 12-inch round (or rectangle to fit your pan), about 1/4-inch thick. Transfer to a piece of parchment paper or a lightly oiled baking sheet/pizza pan.

Oil and season the base: In a small bowl, combine 1 tbs olive oil with 1 tsp minced garlic. Brush the mixture evenly over the dough, leaving a 1/2-inch border for the crust.

Cheese layer: Sprinkle 1 1/2 cups shredded mozzarella evenly over the brushed dough, then dust 1/4 cup grated Parmesan over the top. This creates a barrier that helps eggs set without making the crust soggy.

Prepare toppings: If using raw sausage, cook and crumble until browned; if using bacon, cook and crumble. Scatter 3 oz of the cooked sausage or bacon evenly over the cheese. Distribute 1/2 cup halved cherry tomatoes and 1 cup chopped baby spinach across the pizza.

Season toppings: Sprinkle 2 tbs sliced scallions over the pizza. Lightly season the assembled toppings with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using.

Create wells for eggs: Using the back of a spoon, make four shallow indentations in the cheese/topping layer spaced evenly so each egg has its own spot.

Add eggs: Crack one large egg into a small bowl and carefully slide the egg into one indentation. Repeat with the remaining eggs, spacing them evenly. If you prefer firmer yolks, you can lightly whisk each egg before adding (optional).

Bake: Slide the pizza (on parchment if using) onto the preheated pizza stone or place the pan in the oven. Bake at 475°F (245°C) for 10–14 minutes, or until the crust is golden and the egg whites are set but yolks are still slightly runny (or longer for fully set yolks). Rotate halfway through if your oven has hot spots.

Finish: Remove the pizza from the oven. Sprinkle the chopped fresh basil or parsley over the top. Drizzle 1 tsp olive oil over the pizza for shine and flavor.

Slice and serve: Let the pizza rest 2 minutes, then slice into 4 pieces. Serve immediately so the eggs retain their creamy texture.