Vegetarian breakfast pizza is a savory twist on the classic morning meal, featuring a crispy pizza crust topped with scrambled eggs, melty cheese, and your favorite vegetables. It’s a crowd-pleasing dish that comes together quickly, making it perfect for weekend brunches, holiday mornings, or even a fun weeknight dinner. This recipe is endlessly customizable, so you can use whatever veggies and cheese you have on hand.
Ingredients
- 1 lb (450 g) store-bought pizza dough (or homemade, enough for one 12-inch pizza)
- 1 tbsp (15 ml) olive oil, plus more for brushing
- 6 large eggs
- 2 tbsp (30 ml) milk (any kind)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup (120 g) shredded mozzarella cheese
- 1/2 cup (50 g) shredded cheddar cheese (or use all mozzarella)
- 1/2 cup (75 g) cherry tomatoes, halved
- 1/2 cup (60 g) bell pepper, diced (any color)
- 1/4 cup (40 g) red onion, thinly sliced
- 2 tbsp (8 g) fresh chives or parsley, chopped (for garnish)
- Optional: 1/2 cup (75 g) cooked breakfast sausage (vegetarian or regular), crumbled
Instructions
- Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven while it heats. Otherwise, lightly grease a 12-inch round pizza pan or a large baking sheet with olive oil.
- On a lightly floured surface, stretch or roll the pizza dough into a 12-inch circle (or an oval/rectangle to fit your pan). Transfer the dough to the prepared pan. Brush the surface with a little olive oil.
- Bake the crust alone for 5-7 minutes, until it is just starting to set and barely golden. This par-baking step prevents a soggy crust. Remove from the oven and set aside (leave the oven on).
- While the crust par-bakes, whisk the eggs with the milk, salt, and pepper in a medium bowl until well combined.
- Heat 1 tbsp olive oil in a nonstick skillet over medium heat. Pour in the egg mixture. Cook, stirring gently with a spatula, for 2-3 minutes, until the eggs are softly scrambled (still slightly moist, not dry). Remove from heat immediately.
- Sprinkle half of the mozzarella and cheddar over the par-baked crust. Evenly distribute the scrambled eggs over the cheese. Then add the cherry tomatoes, bell pepper, red onion, and optional sausage (if using). Top with the remaining cheese.
- Return the pizza to the oven and bake for 8-10 minutes, until the cheese is melted and bubbly and the crust is golden brown and crisp.
- Remove from the oven, let cool for 2 minutes, then sprinkle with fresh chives or parsley. Slice and serve warm.
Tips
- Don’t over-scramble the eggs: Keep them soft and slightly underdone when they go on the pizza, as they will finish cooking in the oven. Dry, hard eggs make the pizza less enjoyable.
- Par-bake the crust: This step is essential. It ensures the bottom gets crispy and doesn’t become soggy from the egg and vegetable moisture.
- Customize your veggies: Use whatever you have—mushrooms, spinach, zucchini, or roasted potatoes all work well. If using watery vegetables like spinach or mushrooms, sauté them briefly first to remove excess moisture.
- Make it spicy: Add a pinch of red pepper flakes or a drizzle of hot sauce before serving for a kick.
Serving Suggestions
Serve this breakfast pizza as the star of a brunch spread alongside fresh fruit salad, a simple green salad, or roasted potatoes. It’s also great for a casual breakfast-for-dinner meal. A side of yogurt or a smoothie would round it out nicely.
Variations
- Bagel Breakfast Pizza: Use two split bagels instead of pizza dough for a quick, individual version.
- Southwest Style: Add black beans, corn, and a sprinkle of cumin to the toppings. Use pepper jack cheese instead of cheddar.
- Mediterranean: Swap the mozzarella for feta, add kalamata olives, sun-dried tomatoes, and a sprinkle of oregano.
- Hash Brown Crust: For a gluten-free option, use a crust made from shredded potatoes (hash browns) pressed into the pan and baked until crisp.
Storage and Reheating
Store leftover breakfast pizza 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. You can also microwave individual slices for 30-60 seconds, but the crust will be less crispy. For best results, avoid reheating in the microwave if you want to maintain the crunch.
Frequently Asked Questions
Can I use a different type of dough? Yes, you can use naan, flatbread, or even a pre-baked pizza crust. Adjust the baking time accordingly—pre-baked crusts will need less time in the oven.
Can I make this ahead of time? You can scramble the eggs and chop the vegetables a day ahead and keep them refrigerated. Assemble and bake the pizza just before serving for the best texture.
Can I freeze breakfast pizza? Yes, you can freeze the fully baked pizza. Let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 12-15 minutes.
Is this pizza suitable for vegetarians? Yes, as written, this recipe is vegetarian. If you use a vegetarian sausage substitute, it remains vegetarian. Just check the labels of your dough and cheese to ensure they don’t contain animal rennet if you are strict.
What if I don’t have a pizza stone? No problem! A regular baking sheet works perfectly. Just be sure to grease it well. You can also use parchment paper for easy cleanup.
My crust came out soggy in the middle. What went wrong? This usually happens if the crust wasn’t par-baked long enough, or if you used too many wet toppings. Make sure to par-bake until the crust is just starting to color, and consider draining any watery vegetables before adding them.
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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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