Why You’ll Love This Veggie Breakfast Pizza
- It’s the Ultimate Crowd-Pleaser. Whether you’re feeding a hungry family or hosting a relaxed brunch, this pizza is your secret weapon. You can easily customize each quadrant with different veggies or even a sprinkle of cooked sausage for the meat-lovers, making everyone happy without any extra fuss.
- Surprisingly Simple and Quick. Honestly, the assembly is a joy. Using a pre-made pizza dough or a simple no-yeast crust cuts down the time significantly. The veggie sauté is a one-pan affair, and then it’s just a matter of building your masterpiece and letting the oven do the heavy lifting.
- A Brilliant Way to Eat Your Veggies. Morning vegetables never looked—or tasted—so good. The combination of sweet cherry tomatoes, earthy mushrooms, and vibrant spinach, all nestled in cheese, is a flavor explosion that makes getting your greens in an absolute treat.
- The Runny Yolk Sauce. This is the real trick. When you cut into a slice, that golden, liquid yolk spills out, creating the most incredible, rich sauce that coats every single ingredient. It’s a textural and flavor experience that elevates this from a simple pizza to a truly memorable meal.
Ingredients & Tools
- 1 lb pizza dough (store-bought or your favorite recipe)
- 2 tbsp olive oil, divided
- 1 small red onion, thinly sliced
- 1 cup cremini mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 1/2 cup ricotta cheese
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 4 large eggs
- to taste salt and freshly ground black pepper
- for garnish fresh basil or chives
Tools: A large baking sheet or pizza stone, parchment paper, a large skillet, a rolling pin (if needed), and a small bowl for the ricotta mixture.
A little note on the ingredients—don’t feel locked in! The beauty here is in the flexibility. That half-cup of ricotta mixed with herbs makes for a wonderfully creamy base that’s a nice change from tomato sauce, but you could absolutely use a light schmear of pesto instead. The key is using vegetables you enjoy and ensuring your eggs are fresh for that perfect bake.
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15-20 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Pre-cook those veggies! This might be the most important step. Sautéing the onions, peppers, and mushrooms first does two things: it concentrates their flavor beautifully and, more crucially, it drives off excess water. If you put raw, watery veggies on the pizza, you’ll end up with a soggy crust. Nobody wants that.
- Room temperature dough is your friend. If you’re using store-bought dough, let it sit on the counter for at least 30 minutes before you try to stretch it. Cold dough is tight and will stubbornly snap back. Warm, relaxed dough is pliable and much easier to shape into a nice, even crust.
- To ricotta or not to ricotta? The ricotta-herb mixture adds a lovely creaminess, but if you’re not a fan, a thin layer of whole-milk mozzarella directly on the crust works as a great barrier against sogginess before you add the other toppings. The goal is to create a fat layer between the crust and the wetter ingredients.
- Egg placement is key. Think about where you’re going to crack those eggs. You’ll want to create four little “wells” in the toppings so the eggs have a place to settle and don’t just slide off. Using the back of a spoon to make a slight indentation works perfectly.
How to Make Veggie Breakfast Pizza
Step 1: Prep Your Dough and Oven. First things first, place a rack in the center of your oven and preheat it to a nice and hot 475°F (245°C). If you have a pizza stone, place it in the oven now to heat up. While the oven heats, roll or stretch your pizza dough on a piece of parchment paper to fit your baking sheet or stone. The parchment paper is a lifesaver for easy transfer. Let the dough rest while you prepare the toppings.
Step 2: Sauté the Vegetables. Heat one tablespoon of olive oil in a large skillet over medium heat. Add the sliced red onion and red bell pepper with a pinch of salt. Sauté for about 4-5 minutes until they start to soften. Then, add the mushrooms and cook for another 4-5 minutes until they’ve released their moisture and begun to brown. You’ll notice the kitchen starting to smell amazing. Finally, toss in the cherry tomatoes, spinach, and minced garlic. Cook for just one more minute, until the spinach wilts. Transfer this veggie mixture to a bowl to stop the cooking process.
Step 3: Create the Creamy Base. In a small bowl, combine the ricotta cheese, the remaining tablespoon of olive oil, dried oregano, red pepper flakes (if using), and a good crack of black pepper. Give it a good stir until it’s smooth and well-combined. This is your flavor-packed “sauce” for the pizza.
Step 4: Assemble the Pizza. Now for the fun part! Spread the ricotta mixture evenly over the prepared pizza dough, leaving a small border for the crust. Sprinkle about two-thirds of the mozzarella cheese over the ricotta. This initial cheese layer acts as a glue. Now, evenly distribute the sautéed vegetable mixture over the cheese. Top with the remaining mozzarella and the grated Parmesan. Before adding the eggs, use the back of a spoon to create four shallow indentations in the toppings—these are your egg nests.
Step 5: Add the Eggs and Bake. Very carefully crack one egg into each of the four indentations. Season the eggs lightly with salt and pepper. Now, slide the pizza (on the parchment paper) onto the preheated baking sheet or pizza stone. Bake for 12-18 minutes. You’re looking for a golden, bubbly crust, melted cheese, and egg whites that are fully set. The yolks should still be jiggly for that perfect runny center. Keep a close eye on it during the last few minutes—ovens can vary.
Step 6: Rest, Garnish, and Serve. Once out of the oven, let the pizza rest for 2-3 minutes. This allows the cheese to set slightly, making it easier to slice. Sprinkle with fresh chopped basil or chives for a burst of color and fresh flavor. Use a sharp pizza cutter or a large knife to slice it up, and serve immediately while it’s gloriously hot and the yolks are still runny.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with just a squeeze of lemon juice and a drizzle of olive oil provides a crisp, refreshing contrast to the rich, cheesy pizza.
- Roasted breakfast potatoes — For the ultimate carb-loaded brunch spread, a side of crispy, herby roasted potatoes never fails. They’re perfect for scooping up any stray egg yolk.
- Fresh fruit platter — A platter of seasonal berries, melon, and grapes adds a sweet, juicy, and light element to the meal, balancing the savory notes beautifully.
Drinks
- A crisp bloody mary — The spicy, savory notes of a well-made bloody mary are a classic brunch pairing for a reason. It complements the pizza’s flavors wonderfully.
- Freshly squeezed orange juice — You can’t go wrong with the classic. Its bright acidity and sweetness cut through the richness of the cheese and egg.
- A dry prosecco or sparkling wine — The bubbles are incredibly festive and help cleanse the palate between each delicious, cheesy bite.
Something Sweet
- Mini cinnamon rolls — After a savory main, a small, warm, gooey cinnamon roll is the perfect sweet finish without being too heavy.
- Mixed berry parfaits — Layers of Greek yogurt, granola, and fresh berries are light, healthy, and feel like a special treat.
- Dark chocolate almond biscotti — These are great for dipping into a final cup of coffee. They’re not too sweet and provide a satisfying crunch.
Top Mistakes to Avoid
- Mistake: Overloading with wet toppings. I’ve learned this the hard way. Too many raw, water-heavy vegetables will steam on the pizza and create a pool of liquid, resulting in a sad, soggy bottom crust. Pre-cooking is non-negotiable.
- Mistake: Adding the eggs too early. If you crack the eggs on before the final few minutes of baking, or if your oven isn’t hot enough, the yolks will overcook and become chalky. You want to add them right before the pizza goes in for that perfect sunny-side-up result.
- Mistake: Using a cold baking surface. For a crisp crust, you need intense, immediate heat. Putting your pizza on a cold baking sheet that then goes into the oven will give you a limp base. Preheating your sheet or stone is a game-changer.
- Mistake: Not letting the pizza rest. I know it’s tempting to dive right in, but giving it those two minutes allows the molten cheese to set just enough so that your first slice doesn’t drag all the toppings off with it.
Expert Tips
- Tip: Blind bake the crust for extra crispiness. If you’re particularly worried about a soggy crust, prick the dough all over with a fork and bake it alone for 5-7 minutes before adding any toppings. This creates a firm, par-baked barrier.
- Tip: Get creative with your “sauce”. Try mixing a tablespoon of pesto into the ricotta, or use a layer of whipped feta cheese. A thin spread of hummus is also a surprisingly delicious and creamy base.
- Tip: Master the slide. The easiest way to transfer a topped pizza to a hot stone is to build it on parchment paper and then slide the paper directly onto the stone. The paper can handle the heat, and you get a perfect launch every time.
- Tip: Finish with flaky salt. Just before serving, sprinkle a tiny bit of flaky sea salt (like Maldon) over the entire pizza, especially the eggs. It adds a wonderful textural crunch and enhances all the flavors.
FAQs
Can I make this pizza ahead of time?
You can do some components ahead! The veggie mixture can be sautéed and stored in the fridge for up to 2 days. The ricotta mixture can also be prepared a day in advance. I highly recommend assembling and baking the pizza fresh, though, for the best texture, especially with the eggs. If you must, you could assemble the pizza (without the eggs) a few hours ahead, keep it refrigerated, and then add the eggs right before baking. The crust might not be quite as crisp, but it’ll still be tasty.
My egg yolks cooked through. How can I prevent that?
This usually happens if the oven temperature is too low or the pizza bakes for too long. First, make sure your oven is fully preheated—an oven thermometer is a cheap and invaluable tool for accuracy. Second, add the eggs right before the pizza goes in the oven, not during assembly if you’re prepping ahead. Finally, check the pizza a few minutes early. If the crust is getting dark but the egg whites aren’t set, you can tent the crust with foil to prevent burning while the eggs finish.
What’s the best way to reheat leftovers?
Reheating eggs is tricky. The yolks will be firm, but the pizza can still be enjoyable! The absolute best method is a skillet. Place a slice in a non-stick skillet over low heat, cover with a lid, and heat for 3-5 minutes until the bottom is crisp and the cheese is melty again. The microwave will make the crust very soft and rubbery, so it’s not my first choice.
Can I make this gluten-free or vegan?
Absolutely! For gluten-free, use your favorite gluten-free pizza dough mix or pre-made crust. For vegan, it’s a fun challenge. Use a vegan pizza crust, a vegan ricotta (made from cashews or tofu), and vegan mozzarella. For the egg, you could get creative—a dollop of vegan hollandaise or a spiced tofu scramble in the indentation could be a delicious substitute.
What other vegetable combinations would work?
The possibilities are endless! Try a combination of asparagus tips and peas for a spring version. In the summer, zucchini and corn with a little fresh thyme would be fantastic. For a heartier fall pizza, roasted butternut squash and kale are amazing. Just remember the golden rule: pre-cook any vegetables that release a lot of water.
