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Donna R. Luis

Cheesy Tomato & Egg Breakfast Pizza

A quick and flavorful breakfast pizza topped with mozzarella, Parmesan, cherry tomatoes, green onions, fresh basil, and baked eggs on a crisp pizza crust.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pizza dough
  • 1 tablespoon olive oil
  • 1 cup shredded mozzarella
  • ½ cup shredded Parmesan
  • 1 cup cherry tomatoes halved
  • 3 green onions thinly sliced
  • 3 eggs
  • ¼ cup basil leaves
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper

Equipment

  • Oven
  • 12-inch or larger pizza stone or an oiled baking sheet
  • Rolling pin, if needed for shaping the dough
  • Pastry brush, for applying olive oil
  • Knife and cutting board, for halving tomatoes and slicing green onions
  • Measuring spoons and measuring cups

Method
 

  1. Preheat the Oven: Preheat the oven to 450°F (230°C).
  2. Shape the Dough: Stretch or roll the pizza dough into a round measuring at least 12 inches across.
  3. Prepare the Pizza Base: Place the shaped dough on a pizza stone or an oiled baking sheet.
  4. Brush with Oil: Lightly brush the surface of the dough with the 1 tablespoon olive oil.
  5. 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.
  6. Add the Eggs: Carefully crack the 3 eggs directly over the arranged toppings and dough.
  7. Season the Pizza: Sprinkle the sea salt and ground black pepper evenly over the eggs and toppings.
  8. 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.