Breakfast Pizza Recipe
User Reviews
4.9
Breakfast Pizza Recipe
Description
The breakfast pizza starts with a quick dough using all-purpose or white whole wheat flour combined with baking powder and salt, then mixed with Greek yogurt to create a tacky, cohesive ball after minimal kneading. Divided and rolled into thin ovals, the crust forms a tender base that browns crisply in a hot oven.
Toppings consist of fresh baby spinach, shredded mozzarella, and sliced cherry tomatoes arranged around the center to leave space for eggs cracked directly onto the dough. Cooked bacon pieces add smoky richness. Baking at 450°F sets the eggs with runny or set yolks depending on the time, and melts the cheese. The result is a colorful, balanced breakfast dish with a tender crust and fresh vegetable notes.
This pizza can be seasoned with salt and pepper to taste and served hot for a filling morning meal or brunch. The combination of textures, from the crisp edge to the creamy egg and melted cheese, creates an enjoyable contrast.
The notes mention a gluten-free option using Cup 4 Cup flour for those who need it. This recipe yields four individual breakfast pizzas, suitable for sharing.
Ingredients
- 1 cup all-purpose flour or white whole wheat flour, 5 oz
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup Greek yogurt not regular, drained if theres any liquid, non-fat
- baby spinach handful
- 2 ounces mozzarella cheese shredded, 1/2 cup
- 8 cherry tomato sliced
- 4 egg large
- 2 Bacon chopped, center cut, cooked, strips
Instructions
- Preheat the oven to 450F. Place a silicone liner on a large baking sheet or spray with oil if using parchment.
- In a medium bowl combine the flour, baking powder and salt and whisk well.
- Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
- Divide into 4 equal balls about 3-3/8 oz each.
- Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.
- Top with spinach, mozzarella and tomatoes, leaving the center open for the egg. Gently break an egg the center of each dough and finish with bacon.
- Bake 10 to 12 minutes, until the crust is golden and the egg is set. Season with salt and pepper.
Notes
- For a gluten-free version, substitute with Cup 4 Cup flour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 1pizza | |
| Calories | 271kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 20.5g | 41% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 198.5mg | 66% |
| Sodium | 568mg | 24% |
| Fiber | 1.5g | 6% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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