Breakfast Pizza
Ready to spice up your morning? This Breakfast Pizza is a fun, baked delight that pairs fluffy eggs, savory sausage, crisp vegetables, and melted shredded cheese on an easy homemade or store-bought dough—all ready in about 30 minutes.
Ingredients
- Salt & pepper to taste
Instructions
- Preheat your oven to 425°F. If you have a pizza stone, place it on the middle rack—this helps the crust crisp up beautifully.
- On a lightly floured surface, roll out the dough into a 12-inch circle (or rectangle if you prefer). Transfer it to a parchment-lined baking sheet or a pizza peel dusted with cornmeal.
- Brush the crust edge with olive oil. Slide the dough into the oven (or onto the preheated stone). Par-bake for 5–7 minutes until it just begins to turn golden—this prevents a soggy center.
- While the crust bakes, scramble the eggs in a nonstick skillet over medium heat. Season with salt and pepper; cook until just set but still moist. Scoop them off heat a bit early since they’ll finish cooking on the pizza.
- Remove crust from oven. Layer the eggs evenly, then sprinkle the cooked sausage (or bacon), diced peppers, and onions on top. Follow with shredded cheddar and grated Parmesan.
- Pop the pizza back in the oven for 8–10 minutes, or until the cheese is bubbly and the crust edges are golden brown. Keep an eye on it—cheese can brown quickly.
- Slide the finished pizza onto a cutting board. Let it rest for 2 minutes (this helps the cheese set). Scatter fresh chives or parsley over the top, slice, and serve hot.
- Tip: For extra crispiness, finish under your broiler for 30 seconds—just don’t walk away!
Notes
Experimenting taught me that excess moisture from veggies can make the crust soggy—so pat mushrooms and peppers dry. If you like a snappier crust, a pizza stone is a game-changer. Rolling the dough too thin can cause burnt edges, so aim for ¼-inch thickness. Finally, don’t skip the rest time after baking; it keeps your toppings in place and makes slicing tidier.
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