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This Egg & Tomato Breakfast Pizza brings together the best parts of a classic pizza and a satisfying breakfast in one delicious dish.
A crisp, golden pizza crust provides the base for stretchy shredded mozzarella and savory Parmesan, while juicy halved cherry tomatoes add a bright, fresh flavor.
Thinly sliced green onions bring a mild oniony bite, and fresh basil adds a fragrant finish. The eggs are cracked directly over the toppings and baked until cooked, creating rich, tender bites that pair beautifully with the melted cheese and roasted tomatoes.
A light sprinkle of sea salt and ground black pepper enhances all the flavors without overpowering them.
Ready in just 25 minutes, this homemade breakfast pizza is an appealing choice for a relaxed weekend brunch, a fun family breakfast, or any morning when you want something a little more special than the usual routine.
Cheesy Tomato & Egg Breakfast Pizza
Ingredients
Equipment
Method
- Preheat the Oven: Preheat the oven to 450°F (230°C).
- Shape the Dough: Stretch or roll the pizza dough into a round measuring at least 12 inches across.
- Prepare the Pizza Base: Place the shaped dough on a pizza stone or an oiled baking sheet.
- Brush with Oil: Lightly brush the surface of the dough with the 1 tablespoon olive oil.
- Add the Cheese and Vegetables: Evenly scatter the mozzarella, Parmesan, halved cherry tomatoes, sliced green onions, and half of the basil leaves over the oiled dough.
- Add the Eggs: Carefully crack the 3 eggs directly over the arranged toppings and dough.
- Season the Pizza: Sprinkle the sea salt and ground black pepper evenly over the eggs and toppings.
- Bake the Pizza: Bake at 450°F (230°C) for 10 minutes, following the original cooking method, until the pizza is cooked and the toppings are heated through.
Notes
- Use pizza dough that can be stretched or rolled into at least a 12-inch round.
- The pizza can be prepared on either a pizza stone or an oiled baking sheet.
- Halve the cherry tomatoes and thinly slice the green onions before assembling the pizza.
- Add only half of the basil before baking; reserve the remaining basil for finishing.
- Crack the eggs carefully over the cheese and vegetable toppings to keep the toppings neatly arranged.
- Leftover pizza can be refrigerated in an airtight container for up to 3 days.
- Reheat leftovers gently in the microwave or oven until just warm to help prevent the eggs from becoming overcooked.
Chef’s Secret
For the best balance of flavor and texture, distribute the cheese and vegetables evenly before cracking the eggs onto the pizza.
This gives each portion a combination of melted cheese, juicy tomatoes, green onions, and egg, while the reserved fresh basil can provide a bright finishing touch after baking.
Serving Suggestions
Serve the breakfast pizza warm, with the remaining fresh basil scattered over the top for a fresh, fragrant finish.
For a fuller breakfast or brunch, pair slices with simple fresh fruit, a crisp green salad, or another light side.
Cut the pizza into four portions for easy serving, and enjoy it soon after baking while the cheese is warm and the crust is crisp.
Conclusion
Egg & Tomato Breakfast Pizza is a delicious way to turn familiar breakfast ingredients into a fun, satisfying pizza.
The combination of melted mozzarella and Parmesan, juicy cherry tomatoes, green onions, fresh basil, and baked eggs creates a flavorful topping over the pizza dough.
With only 25 minutes of total preparation and cooking time, it makes an appealing choice for both relaxed weekend brunches and enjoyable everyday breakfasts.
