Egg-Topped Breakfast Pizza
A quick and delicious breakfast pizza with a crispy crust, marinara, melted cheese, and perfectly baked eggs.
- Prep15 min
- Cook10 min
- Total25 min
- DifficultyEasy
- Servings4
This breakfast pizza is the ultimate weekend treat: a thin, crispy crust topped with rich marinara, gooey mozzarella, and salty parmesan, then crowned with eggs that bake right into the cheese. The eggs set beautifully while the yolks stay runny, making every bite a perfect combination of textures.
You can use store-bought dough to save time, or make your own. The key is to let the dough rest before rolling so it stretches easily. Serve these personal-sized pizzas straight from the oven for a brunch that feels special with minimal effort.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 475°F. If using a pizza stone, place it on the middle rack to heat up.
- Divide the room-temperature dough into 4 equal pieces, each about 160 grams. Shape each piece into a disk about 5 inches wide, then cover with a clean towel and let rest for 15 minutes.
- Roll each disk into a 10-inch circle. Transfer the circles to a pizza paddle or baking sheet lightly dusted with cornmeal.
- Spread the marinara sauce evenly over the four pizzas, dividing it among them. Sprinkle the grated parmesan and mozzarella on top, dividing the cheeses equally.
- Make two small wells in the cheese on each pizza. Crack one egg into each well (2 eggs per pizza). Season lightly with salt and pepper.
- Bake for 8–10 minutes, until the crust is deep golden brown and the egg whites are fully set. Serve immediately.
💡 Tips
- For a crispier crust, bake the pizzas directly on a preheated pizza stone or inverted baking sheet.
- If you prefer firmer yolks, bake for an extra 1–2 minutes, but watch closely to avoid overcooking.
- Feel free to add cooked bacon, sausage, or sautéed vegetables before adding the eggs.
Inspired by a recipe from My Kitchen Escapades