Italian breakfast pizza is a savory morning twist on the classic pizza, featuring a soft, chewy crust topped with eggs, cheese, and cured meats. It’s a hearty, satisfying dish that brings the flavors of an Italian breakfast to your table, perfect for weekend brunches or a special weekday treat. This recipe is designed to be simple and foolproof, using store-bought pizza dough to save time without sacrificing flavor.
Ingredients
- 1 lb (450 g) store-bought pizza dough, at room temperature
- 2 tbsp (30 ml) olive oil, divided
- 1/2 cup (120 ml) tomato passata or crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup (100 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 4 large eggs
- 4 oz (115 g) prosciutto or cooked Italian sausage, sliced or crumbled
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven while it heats; otherwise, use a large baking sheet.
- On a lightly floured surface, stretch or roll the pizza dough into a 12-inch (30 cm) round or rectangle, about 1/4-inch (6 mm) thick. Transfer the dough to a piece of parchment paper if using a stone, or directly onto a lightly oiled baking sheet.
- In a small bowl, mix the tomato passata with oregano, salt, and pepper. Brush the dough with 1 tablespoon of olive oil, then spread the tomato mixture evenly over the surface, leaving a 1-inch (2.5 cm) border.
- Sprinkle the mozzarella and Parmesan evenly over the sauce.
- Carefully crack the eggs onto the pizza, spacing them evenly apart. If you prefer the yolks runny, leave them as is; if you like them more set, gently break the yolks with a fork.
- Scatter the prosciutto or sausage pieces around the eggs.
- Bake for 12-15 minutes, or until the crust is golden and the egg whites are set but the yolks are still slightly jiggly (if you prefer firmer yolks, bake for 15-18 minutes). The cheese should be bubbly and lightly browned.
- Remove from the oven and drizzle with the remaining 1 tablespoon of olive oil. Garnish with fresh basil if using. Let rest for 2 minutes before slicing and serving warm.
Tips
- Dough temperature: Cold dough is hard to stretch and will shrink back. Let it sit at room temperature for 30-60 minutes before shaping.
- Egg placement: To keep the eggs from rolling off, make slight wells in the dough with your fingers before adding the sauce, or use a rimmed baking sheet to contain everything.
- Don’t overcook: The eggs will continue to cook slightly after you remove the pizza from the oven. If you like runny yolks, pull it out when the whites are just set.
- Substitutions: No prosciutto? Use cooked bacon, ham, or even sautéed mushrooms for a vegetarian version.
Serving Suggestions
Serve the breakfast pizza hot, cut into wedges or squares. It pairs beautifully with a simple arugula salad dressed with lemon and olive oil, or a bowl of fresh fruit. For a complete Italian-style breakfast, add a cappuccino or a glass of fresh orange juice.
Variations
- Vegetarian: Omit the meat and add sautéed spinach, artichoke hearts, or roasted red peppers.
- Spicy: Add red pepper flakes or a drizzle of hot honey before serving.
- Cheese swap: Use fontina or provolone instead of mozzarella for a different flavor.
- Breakfast sausage: Use cooked and crumbled Italian sausage instead of prosciutto for a heartier option.
Storage and Reheating
Leftover breakfast pizza can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through. The microwave works in a pinch but will make the crust soft. If you prefer a crispy crust, reheat in a skillet over medium heat for 2-3 minutes per side.
Frequently Asked Questions
Can I use pre-made pizza crust? Yes, a pre-baked crust or flatbread works well. Just reduce the baking time to 8-10 minutes, as the crust is already cooked.
Can I make this ahead of time? You can assemble the pizza (without the eggs) a few hours ahead and refrigerate. Add the eggs just before baking. Baked leftovers are best within 2 days.
How do I know when the eggs are done? The whites should be completely set and no longer translucent. The yolks can be runny or firm, depending on your preference. If you’re unsure, use a food thermometer – the eggs should reach 160°F (71°C) for food safety.
Can I freeze breakfast pizza? Yes, bake it completely, let it cool, then wrap tightly and freeze for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 10-12 minutes.
What if I don’t have tomato passata? Use plain tomato sauce or even marinara. Just make sure it’s thick, not watery, to avoid a soggy crust.
Is this traditionally Italian? While pizza with eggs is enjoyed in some parts of Italy, especially for breakfast, this is more of an Italian-inspired creation. There’s no single “authentic” version, so feel free to adapt it to your taste.
Related
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- Open Face Tea Sandwiches: Easy Elegant Bites
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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