Golden Breakfast Pizza
A delicious breakfast pizza perfect for brunch, combining eggs, cheese, and a variety of toppings.
Equipment
- 1 pizza stone
- 1 Mixing Bowl large
- 1 Rolling Pin
Ingredients
Pizza Crust
- 2 1/4 cups all-purpose flour
- 1 packet active dry yeast
- 1 tsp salt
- 1 cup warm water
- 2 tbsp olive oil
Toppings
- 4 large eggs
- 1 cup shredded mozzarella cheese
- 1/2 cup bell peppers diced
- 1/2 cup cherry tomatoes halved
- 1/2 cup spinach leaves
Instructions
Preparation
- In a large mixing bowl, combine flour, yeast, and salt. Gradually add warm water and olive oil, stirring until a dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 60 minutes.
- While the dough is rising, prepare your toppings. Chop bell peppers, halve cherry tomatoes, and rinse spinach leaves, setting them aside.
Serving
- Preheat oven to 425°F. Roll out the risen dough on a floured surface to fit your pizza stone. Transfer to the stone, and brush with olive oil. Crack eggs evenly over the dough. Sprinkle with mozzarella cheese and prepared toppings.
- Bake in the preheated oven for 15-20 minutes until the crust is golden brown and eggs are set to your liking. Remove from oven, allow to cool slightly, then slice and serve warm.
Storage
- Allow leftovers to cool completely before storing. Place slices in an airtight container and refrigerate for up to 3 days. Reheat in the oven for best results.
Notes
Pro Tips: Use a pizza stone for a crispier crust.
Ingredient Substitutions: Use gluten-free flour for a gluten-free option.
How to Serve: Best served warm with freshly squeezed juice or coffee.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the dough a day in advance and refrigerate overnight.
Ingredient Substitutions: Use gluten-free flour for a gluten-free option.
How to Serve: Best served warm with freshly squeezed juice or coffee.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the dough a day in advance and refrigerate overnight.