Pizza is a frequent meal in our home and I’ve made some pretty good ones since I started seriously cooking almost 3 years ago (including this one). It’s also no secret that I love eggs. This pizza is the best of both worlds and, as a result, one of my new favorites. I was inspired by a Smitten Kitchen recipe, but used my usual pizza dough and simplified the ingredients list to match what I already had. Though I’d had breakfast pizzas from restaurants before, I’d never attempting making one and I was thrilled with the way this turned out. The combination of eggs and two kinds of cheese took it over the edge for me. Perfect for breakfast, lunch or dinner.
If you have your dough prepared (see below!), this recipe is really quick to make.
Simple Breakfast Pizza
For the Whole Wheat Pizza Dough - makes enough for 2 pizzas
- 2 packages dry yeast
- 1 tablespoon honey
- 1 and 1/4 cups warm water 105-115 degrees
- 2 and 1/4 cups all purpose flour
- 1 and 1/4 cups whole wheat flour
- 1 teaspoon salt
- 2 tablespoons vegetable oil
For the Breakfast Pizza
- 1 pizza dough
- 2 slices deli ham diced
- 3/4 cup sharp cheddar cheese shredded
- 3/4 cup Monterrey jack cheese shredded
- 3 eggs
- 4 chives mine were fresh from the garden!, chopped
If you need to make dough
- Combine the yeast, honey and warm water in the bowl of your stand mixer. Let sit for 5 minutes while the yeast does its job.
- Add the flours, salt and oil to the bowl. Mix the dough at low speed until well blended (as the dough gets thoroughly mixed, you may need to turn your mixer speed up a bit)
- Cover the bowl with a towel and let rise in a warm place for 1 and 1/2 hours, or until doubled.
- Divide the dough in half - this recipe makes enough for 2 pizzas.
If you’re not making the breakfast pizza:
- If you’re going to use the dough immediately, roll each half out onto a floured surface until it reaches your desired size and thickness. This dough makes 2 pizzas about 12 inches in diameter. Place the dough on a pizza stone sprinkled with cornmeal (or baking sheet) and prick holes in it with a fork; this keeps it from getting too puffy. Top your pizza and bake it for 8-12 minutes, depending on how crispy you want it.
- This dough keeps well in the freezer when wrapped in plastic wrap and foil. It usually defrosts in my fridge in a day or two.
To make the pizza
- Preheat your oven to 450 degrees. If you’re using a pizza stone, put it in the oven to preheat as well.
- Roll out your pizza dough on a floured surface. When your oven is preheated, fold the dough into quarters. Sprinkle your stone or baking sheet with cornmeal to keep the dough from sticking. Transfer the dough to your pizza stone or baking sheet and place the center of the dough in the center of the stone. Unfold and prick with a fork to keep the dough from puffing up when cooked.
- Top your dough with the cheese and ham.
- Make sure your pan is on a flat surface and crack each of the eggs onto the dough. It’s okay if they run a bit or a yolk breaks, it will still taste good.
- Top the pizza with chives. Carefully transfer to the oven and cook for 8-10 minutes, or until the eggs are set.
- Remove from the oven, let cool for a couple minutes, slice and enjoy.
It was also the first breakfast pizza I every had!
Michelle @ The Cooking Life says
I think we eat homemade pizza at home probably 2-3x a month! Love it :)
We have been talking about making breakfast pizza at home…going to have to do it now!
Pizza in Reno NV says
Wow! I would never think of eggs on pizza, but it looks amazing…and for breakfast you can’t lose.
I need to start making homemade pizza more, and eating restaurant pizza less.