Description
Breakfast pizza revolutionizes morning meals with crispy crust, melted cheese, and perfectly scrambled eggs. Rich Italian-inspired flavors and hearty ingredients create a delightful start that satisfies weekend cravings in one epic slice.
Ingredients
Scale
Main Ingredients:
- 12 large eggs
- 1 (8 ounces/226 grams) tube thin-crust pizza dough
- 1 ¼ cups shredded mozzarella cheese
- 4 ripe plum tomatoes
Cheese and Sauce Ingredients:
- 5 tablespoons prepared pesto
- ½ cup milk
Seasoning and Finishing Ingredients:
- 3 teaspoons olive oil
- Salt
- Pepper
- Fresh basil leaves (optional)
Instructions
- Fire up the oven to a scorching 425ºF, preparing a rimmed baking sheet with a light coating of olive oil to prevent sticking.
- Stretch the pizza dough across the sheet, creating an even, thin layer that reaches the edges, then quickly pre-bake for 5 minutes to establish a sturdy foundation.
- Whisk eggs with milk and a dollop of pesto in a mixing bowl, creating a creamy, herbal base for the scrambled eggs.
- Warm olive oil in a nonstick skillet over medium heat, then gently pour in the egg mixture, stirring slowly to create soft, pillowy scrambled eggs that are just shy of fully cooked.
- Lavishly spread the remaining pesto across the partially baked crust, leaving a small border to ensure a crisp edge.
- Artfully distribute the scrambled eggs over the pesto-covered surface, then generously sprinkle mozzarella cheese and arrange vibrant tomato slices for a burst of color and freshness.
- Return the pizza to the oven, baking for 10 minutes until the cheese transforms into a bubbling golden blanket and the crust achieves a perfect, crisp golden-brown.
- Finish by scattering fresh basil leaves across the pizza, creating a fragrant and visually appealing final touch before serving immediately while piping hot.
Notes
- Customize the pizza base with whole wheat or gluten-free dough to accommodate different dietary needs and preferences.
- Experiment with alternative protein sources like crumbled tofu or plant-based scrambled eggs for a vegetarian version that maintains the dish’s creamy texture.
- Reduce cooking time slightly for a softer crust if using thin pizza dough, preventing potential burning and ensuring a perfectly crisp base.
- Swap mozzarella with dairy
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 400 mg