Go Back Email Link
+ servings
breakfast pizza with spinach, onion, ricotta and baked eggs

Breakfast Pizza Recipe

Amanda
This breakfast pizza recipe is topped with creamy ricotta cheese, sautéed spinach and red onion, and whole eggs baked right on top until perfectly yolky. A fun weekend breakfast or holiday brunch recipe!
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast + Brunch, Main Dishes
Cuisine American, Italian
Servings 8 servings
Calories 299 kcal

Ingredients
  

  • 1 Tablespoon cornmeal
  • 1 pound pizza dough homemade or store bought
  • 2 Tablespoons olive oil divided
  • ¾ teaspoon kosher salt divided
  • ¼ teaspoon black pepper
  • ¼ medium red onion sliced thinly
  • 3 cups fresh baby spinach
  • 15 ounces ricotta cheese
  • 3 large eggs

Instructions
 

  • Preheat the oven to 450˚ and sprinkle a pizza stone or sheet pan with cornmeal.
  • Stretch and shape pizza dough into a 12" circle and place on the prepared pizza stone or sheet pan.
  • Drizzle crust with 1 Tablespoon of the olive oil and then sprinkle with ½ teaspoon of the salt and ¼ teaspoon of black pepper. 
  • Place pizza in pre-heated oven for 5 minutes to pre-bake. 
  • While pizza is pre-baking, heat remaining 1 Tablespoon of olive oil in a medium saute pan over medium heat.
  • Add in sliced onions and remaining ¼ teaspoon of salt and saute for 3 minutes until the onions just start to soften. Add in fresh spinach and saute for 1 more minute until the spinach just wilts. Remove from the heat and set aside.
  • Remove pizza from the oven when the crust is done pre-baking. The olive oil should be bubbly on top, the crust should not be soft anymore and it might be slightly browned on the edges.
  • Spread ricotta cheese over the entire crust, leaving a little bit of an edge for the crust. Top the ricotta with the sauteed spinach and onions.
  • Using the back of a spoon, create three small nests in the ricotta cheese that are deep enough to hold each egg.
  • Crack each egg, one at a time into a small bowl and then pour into each nest. 
  • Carefully place the pizza back in the oven and finish baking for 15 minutes. The crust should be browned around the edge and the whites of the eggs should be cooked, but the yolks should be runny.
  • Remove pizza from the oven and let sit for 5 minutes before slicing and serving.

Notes

  • Sprinkling the stone or sheet pan with cornmeal with help to prevent sticking, but also makes a crispy delicious crust.
  • Crack the eggs one at a time into a small bowl before putting them on the pizza in case there is a bag egg or shell that gets in.
  • Keep an eye on the crust and pizza while it's cooking. If it browns too quickly, reduce the heat to 425˚.
  • Pizza is done with the crust is browned and the eggs are cooked, with slightly runny yolks.
 

Substitutions and Variations

  • Veggies - Sautéed mushrooms, artichoke hearts or roasted red peppers are other vegetables that could be added.
  • Meat - Add cooked Italian sausage, salami or even grilled chicken.
  • Spicy - Sprinkle the finished pizza with crushed red pepper or hot sauce.
  • Gluten Free - Opt for gluten free pizza dough or crust.
 

Storage Suggestions

Leftover breakfast pizza will keep for 3-5 days when stored in an airtight container in the refrigerator and reheated in the oven or microwave until heated through. 

Nutrition

Serving: 1sliceCalories: 299kcalCarbohydrates: 30gProtein: 13gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 97mgSodium: 708mgPotassium: 154mgFiber: 1gSugar: 4gVitamin A: 1393IUVitamin C: 3mgCalcium: 133mgIron: 2mg
Did You Make This Recipe?Mention @scarlatifamilykitchen or tag #scarlatifamilykitchen!