Ok, some people might look askance at the presence of eggs on a pizza, but we promise you it’s delicious. We love eggs at any time of day, morning or evening, so this only seemed natural to us, but for people who aren’t so sure: here us out, this pizza is great! Breakfast pizza is usually categorized as such when there is some assortment of eggs and bacon (or ham) on the doughso if you love pizza and you love eggs and bacon, it’s only logical to assume you’ll love this dish, right?
In this case, we decided to keep this pizza breakfast and lunch (or dinner)- friendly, so we also added some fresh veggies to the mix. What’s perfect about it is you’re able to easily customize your pizza to create a well-rounded and balanced meal, catered to your tastes. Plus, if you have the dough in your freezer, it’s easy to whip up a tasty breakfast, brunch, lunch or dinner in little to no time! Next time you’re in the freezer section, get some dough and start brainstorming your yummy brunch masterpiece!
Veggie Breakfast Pizza
- 1 pound store-bought pizza dough, thawed
- 2 cups fresh broccoli florets
- 1 1/2 cups mozzarella cheese, freshly grated
- 1 cup cooked ham, cubed
- 2/3 cup tomato sauce (store-bought or homemade)
- 1/4 cup fresh basil leaves
- 4-5 eggs
- 1-2 tomatoes, sliced into thin wedges
- 1 red chili pepper, sliced, optional
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon dried oregano
- 3/4 teaspoon red pepper flakes, optional
- kosher salt and freshly ground pepper
- Preheat oven to 475º F and position oven rack in the bottom rung of oven. Lightly grease your baking tray with olive oil.
- Roll dough out into a large circle of your desired thickness and transfer to baking sheet.
Note: thicker pizzas will need to cook for an extra few minutes.
- Using a wooden spoon, spread tomato sauce over the dough, leaving 1/2-inch border around the edges.
- Add sliced tomatoes and chili peppers evenly over the sauce, then the ham.
- Sprinkle mozzarella liberally over the top, then use your fingers to carefully create little wells in the cheese.
- Crack your eggs into the wells and add broccoli florets around them.
- Season with salt, pepper, red pepper flakes and oregano, and place in oven.
- Bake for 15-17 minutes, depending on thickness, or until eggs are just set and crust is golden brown.
- Remove from oven, garnish with fresh basil and serve hot.
Recipe adapted from Baked By Rachel