Egg & Tomato Breakfast Pizza

Introduction

If you’ve ever wanted an excuse to eat pizza for breakfast, this Egg & Tomato Breakfast Pizza is your delicious green light. Packed with vibrant cherry tomatoes, gooey mozzarella, savory Parmesan, and creamy eggs baked right into the crust, it’s a dish that feels indulgent but is surprisingly wholesome. This recipe was inspired by lazy Sunday mornings when brunch turns into a special occasion and there’s no rush to be anywhere—just you, your favorite people, and a hot, cheesy breakfast coming out of the oven.

Why You’ll Love This Recipe

Key Benefits

• Quick and easy—ready in just 25 minutes from start to finish
• Perfect for brunch: fancy enough to impress, simple enough to make before your first cup of coffee
• Customizable: switch up the cheese, try different herbs, or toss in extra veggies
• Kid-approved and family-friendly

Taste & Texture

This breakfast pizza delivers:

• Creamy, slightly runny eggs with rich yolks
• Golden, bubbly cheese for that satisfying stretch
• Roasted cherry tomatoes that burst with sweetness
• Crispy, chewy crust that holds up to every bite
• A pop of fresh flavor from torn basil leaves

Dietary Attributes

• Vegetarian-friendly
• Easily adapted to gluten-free using GF dough
• High-protein from the eggs and cheese
• Naturally nut-free

Ingredients & Substitutions

Ingredient List

Here’s what you’ll need for one 12-inch breakfast pizza (serves 4):

• 1 pizza dough (store-bought or homemade)
• 1 tablespoon olive oil
• 1 cup shredded mozzarella cheese
• ½ cup shredded Parmesan cheese
• 1 cup cherry tomatoes, halved
• 3 green onions, thinly sliced
• 3 large eggs
• ¼ cup fresh basil leaves, torn
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

Notes on Quality

• Fresh mozzarella works beautifully here, but low-moisture shredded is fine for convenience
• Parmesan should be finely shredded or grated—skip the shaker-style for best results
• Use ripe cherry or grape tomatoes for the sweetest flavor
• If you have time, homemade dough elevates the experience—but no judgment if store-bought gets you to breakfast faster

Possible Substitutions

• Swap basil with parsley or baby arugula for a peppery kick
• Add a touch of heat with red pepper flakes or a drizzle of hot sauce after baking
• Use goat cheese or feta in place of Parmesan for a tangier bite
• Substitute gluten-free or cauliflower crust for dietary needs

Step-by-Step Instructions

1. Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven while it heats.
2. Stretch or roll your pizza dough into a 12-inch round and transfer to a pizza stone or lightly oiled baking sheet.
3. Brush the dough with olive oil, making sure to cover the edges for extra crispiness.
4. Top evenly with mozzarella, Parmesan, halved cherry tomatoes, sliced green onions, and half the basil.
5. Carefully crack the eggs over the top, spacing them out to avoid overcrowding.
6. Sprinkle the entire pizza with salt and pepper.
7. Bake for 8 to 10 minutes for slightly runny yolks, or up to 12 minutes for fully cooked eggs.
8. Remove from the oven and top with the remaining fresh basil. Let it rest for a couple of minutes before slicing.

Expert Tips & Tricks

Best Practices

• Crack each egg into a small bowl first to control placement and avoid shell pieces
• Preheat your oven fully to ensure the crust gets crisp and eggs cook evenly
• A pizza stone helps achieve a restaurant-quality crust

Common Mistakes

• Overbaking: Eggs can go from runny to rubbery quickly. Keep an eye on them in the final minutes
• Using too many toppings: Less is more to avoid soggy dough
• Not stretching dough evenly: Aim for a uniform thickness so everything bakes at the same rate

Time-Saving Tips

• Use pre-shredded cheese to cut down on prep
• Prep toppings the night before and store in airtight containers
• Buy pre-made dough from your local bakery or grocery store

Serving Suggestions

Pairings

• Pair with a fresh fruit salad or simple green salad with lemon vinaigrette
• Add roasted breakfast potatoes or a hash on the side for a heartier meal

Presentation Ideas

• Serve on a wooden board for a rustic look
• Sprinkle with extra Parmesan or chili flakes before serving for a final flourish
• Cut into squares or triangles, depending on your brunch vibe

Beverage Pairings

• A cold glass of orange juice or a mimosa for brunch
• A light-bodied white wine like Pinot Grigio or Sauvignon Blanc
• For non-alcoholic options: iced coffee, herbal tea, or a cucumber-lime spritzer

Storage & Reheating

Leftover Storage

• Store leftover slices in an airtight container in the refrigerator for up to 3 days
• Layer parchment paper between slices to prevent sticking

Reheating Methods

• Oven: Warm at 350°F for 7–10 minutes
• Skillet: Heat on low, covered, for a crisp bottom and gently warmed toppings
• Microwave: Quick but may toughen the eggs slightly—heat in 30-second bursts

Frequently Asked Questions

Substitutions & Adjustments

Can I make this without eggs?
Absolutely. Just leave them off or replace with scrambled tofu or chickpea flour “eggs” for a vegan spin.

Can I make it dairy-free?
Use dairy-free mozzarella and skip the Parmesan or use nutritional yeast for a cheesy flavor.

How do I make this for more people?
Double the ingredients and make two pizzas side by side, or prepare in advance and keep warm in the oven.

Troubleshooting

The crust didn’t cook through—what happened?
Your oven might not have been hot enough. Make sure it’s fully preheated, and use a pizza stone or preheated baking sheet if possible.

Eggs slid off the pizza—help!
Make little wells in the toppings before cracking the eggs to help them stay in place.

Why is my pizza soggy?
Too many wet toppings or underbaking the crust can cause this. Pat tomatoes dry before using, and avoid overloading.

Variations & Customizations

Dietary Adaptations

• Gluten-free: Use your favorite GF pizza crust
• Dairy-free: Use plant-based cheeses
• Vegan: Omit eggs, use vegan cheese, and add sautéed mushrooms or spinach

Flavor Twists

• Add sun-dried tomatoes or olives for a Mediterranean twist
• Swap mozzarella for smoked provolone or pepper jack
• Try with pesto instead of olive oil for an herby upgrade

Seasonal/Holiday Versions

• Summer: Add grilled zucchini or corn
• Winter: Use roasted butternut squash and sage
• Valentine’s Day: Make it heart-shaped for a brunch date, similar to these adorable heart-shaped grilled cheese sandwiches

Conclusion

Whether you’re a pizza-for-breakfast skeptic or longtime fan, this Egg & Tomato Breakfast Pizza will win you over with its balance of comfort, flavor, and ease. It’s endlessly adaptable, quick to make, and a total showstopper at any brunch table. I’d love to hear how you made it your own—leave a comment or share a pic over on our Pinterest board.

And if you’re in the mood for more breakfast inspiration, check out:

• Classic French Toast Recipe: A Breakfast Staple in Just 20 Minutes
• French Omelette with Fines Herbes Recipe: The Quintessential Breakfast Delight

Happy cooking! Can’t wait to see your creations.

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