Make this breakfast pizza with scrambled eggs, colorful veggies, and melty mozzarella. It’s a brunch-ready recipe that’s easy to customize and prep ahead!
So there’s a vendor at our local farmers market that sells these amazing breakfast pizzas topped with scrambled eggs and veggies. The steaming slices smell absolutely incredible, so I decided it was finally time: time to create my own version of this recipe!
This breakfast pizza is perfect for a weekend brunch. You can make it with homemade or store-bought pizza dough (I love it with our thin crust pizza dough), but you can also take shortcuts like pita pizza or naan pizza. Whether you’re feeding a crowd or just making Saturday feel special, this recipe will not disappoint.
Why You’ll Love This Recipe
- Fun brunch idea: I’ve found this recipe is extremely crowd-pleasing for everyone from kids to adults
- Vegetarian with sausage-inspired flavor. A teaspoon of fennel seeds gives this pizza a satisfying depth without any meat.
- Totally customizable. Swap in different veggies, add shredded cheese varieties, or toss on actual breakfast sausage if that’s what you love.
- Make-ahead friendly. The dough and sauce can be prepped in advance, so assembly isn’t too hard: or you can try my cheater methods!
How to Make Breakfast Pizza
Here is the basic idea for breakfast pizza, or jump to the recipe below if you’re ready to get started!
- Start with a preheated pizza stone. Place your stone in the oven and let it heat at 500°F for at least 30 minutes before the pizza goes in. This makes that crispy-on-the-outside, chewy-on-the-inside crust.
- Scramble the eggs fresh, and pull them early. Whisk the eggs, heat olive oil in a small skillet over medium heat, and fold the eggs slowly into soft curds. Remove them from the heat just before they look done.
- Prep the sauce and toppings. Make the homemade pizza sauce (you’ll thank me later) and chopped the veggies.
- Use a light hand with the sauce. A thin, even layer of pizza sauce is all you need. Spread it using the back of a spoon into a thin layer.
- Assemble and slide. Dust your pizza peel generously with semolina or cornmeal. Stretch the dough onto the peel, then layer the toppings. Slide it onto the hot stone and bake 5–7 minutes until the cheese is bubbling and the crust is golden.
For details on stretching and shaping, go to my full guide to homemade pizza dough and how to use a pizza stone.
Dough Options & Substitutions
This breakfast pizza recipe is customizable based on your needs and tastes:
Dough & Crust
- Homemade pizza dough is my top choice: it uses Tipo 00 flour, which creates a supple, stretchy dough with a light texture. A stand mixer makes it easy, but you can also knead by hand.
- Thin crust pizza dough is another top contender: this is the type closest to my original farmer’s market pizza inspiration. This version rolls out thinner and is slightly easier to handle.
- Sheet pan pizza is great for feeding a crowd! It makes the equivalent of 3 medium pizzas and is very easy to work with: you also don’t need a pizza stone.
- Pita pizza or naan pizza are great for quicker morning pizzas, especially perfect for serving kids.
- Store-bought pizza dough works great in a pinch: look for it refrigerated at most grocery stores. Let it come to room temperature for at least 30 minutes before stretching.
Topping Swaps
- Add Parmesan cheese sprinkled over the top
- Add crumbled breakfast sausage or plant-based sausage
- Swap mozzarella for cheddar cheese
- Add sautéed mushrooms or spinach for extra veggies
- Add a garnish of fresh herbs like basil or chives before serving
Make-Ahead & Meal Prep Tips
There are a few things you can do in advance to make assembly quicker: especially if you have hungry mouths to feed in the morning:
Pizza dough: Make it 1–2 days ahead and store it in an airtight container in the refrigerator. A longer cold rest actually improves the flavor: the dough becomes more complex and slightly tangy. Pull it out 30 minutes before you want to use it so it can come to room temperature.
Pizza sauce: My homemade pizza sauce keeps in the refrigerator for up to 1 week.
Veggies: Dice the bell peppers and slice the red onion the night before. Store them in the fridge: it makes assembly the next day so much faster.
Eggs: I’d recommend scrambling eggs right before baking. But if you like, you can try scrambling the night before and bringing to room temperature before topping.
Storing & Reheating Leftovers
Breakfast pizza stores airtight in the fridge for up to 2 days.
To reheat, place slices on a baking sheet in a 375°F oven for a few minutes until warmed through and the crust crisps back up. You can also use a skillet over medium-low heat with a lid.
Dietary Notes
This breakfast pizza recipe is vegetarian.
Frequently Asked Questions
Load up on veggies: bell peppers are an excellent source of vitamin C, and adding spinach or mushrooms boosts nutrients further. You can also reduce the mozzarella cheese slightly for a lighter spin. Using the Thin Crust Pizza Dough also helps, since the amount of dough is less per serving.
Apparently breakfast pizza has strong roots in Midwest diner and school cafeteria culture: people who grew up in states like Iowa, Minnesota, or Wisconsin have memories of it on a cafeteria tray or at a weekend diner. It’s often made with a crescent roll dough base, scrambled eggs, breakfast sausage, and cheddar cheese.
For a full brunch spread, I love pairing it with a simple arugula salad or fresh fruit. A pitcher of juice, a pot of good coffee, or a strawberry smoothie and you’re set.
If it’s more of a breakfast for dinner situation, try serving it with a simple side salad recipe.
Breakfast Pizza
Pin RecipeMake this breakfast pizza with scrambled eggs, colorful veggies, and melty mozzarella. It’s a brunch-ready recipe that’s easy to customize and prep ahead!
- Prep Time: 1 hour
- Cook Time: 7 minutes
- Total Time: 1 hour 7 minutes
- Yield: 8 slices 1x
- Category: Main Dish
- Method: Baked
- Cuisine: American
Ingredients
- 1 ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)
- ⅓ cup Best Homemade Pizza Sauce
- 2 eggs
- ½ tablespoon olive oil
- 1 handful thinly sliced red onion
- 2 tablespoons diced green bell pepper
- 2 tablespoons diced red bell pepper
- ¾ cup shredded mozzarella cheese
- 1 teaspoon fennel seeds
- Kosher salt
- Semolina flour or cornmeal, for dusting the pizza peel
Instructions
- Make the pizza dough: Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
- Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
- Make the pizza sauce: Make the 5 Minute Pizza Sauce.
- Prepare the toppings: Finely dice the green pepper. Thinly slice the red pepper. Thinly slice the red onion.
- Scramble the eggs: In a medium bowl, crack the eggs and whisk them together until well-beaten. Add 1 pinch kosher salt. In a small skillet, heat the olive oil over medium heat. Tilt the pan to ensure the entire pan is coated in the oil. Pour in the eggs. Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, and remove them from the heat just before they are fully hardened. Break the eggs into smaller crumbles with the spatula.
- Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
- Spread the pizza sauce over the dough using the back of a spoon to create a thin layer. Add the mozzarella cheese. Top with the, peppers, red onion, and scrambled eggs. Sprinkle with fennel seeds and a few pinches of kosher salt.
- Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.
Notes
- No pizza stone? Use a baking sheet. A pizza stone gives the best crispy crust. Or, make sheet pan pizza instead.
- Thin crust option: Use the Thin Crust Dough recipe for a lighter base that’s easier to work with.
- Store-bought dough shortcut: Refrigerated pizza dough from the grocery store works fine. Let it come to room temperature for 30 minutes before stretching.
- Make it meaty: Add cooked and crumbled breakfast sausage or plant-based sausage before baking.
More Pizza Recipes to Try
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