Double Crust Avocado Breakfast Pizza
Kick-start your morning with this indulgent yet nutritious Double Crust Avocado Breakfast Pizza, a creative twist on classic breakfast dishes. Featuring a golden double-layered crust brushed with olive oil for extra crispness, this pizza is generously layered with creamy mashed avocado seasoned with fresh lemon juice and a hint of cracked black pepper. Topped with gooey mozzarella cheese, perfectly baked eggs with runny yolks, fresh cherry tomatoes, spinach, and fragrant basil, every bite is a delicious balance of textures and flavors. A sprinkle of crumbled feta and a touch of red pepper flakes add a tangy, spicy finish. Ideal for brunch or a special breakfast, this recipe is a protein-packed, veggie-loaded way to elevate your morning routine. Ready in just 35 minutes, it’s a flavorful and filling start to any day!
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Recipe Information
Ingredients
- 2 balls Premade pizza dough
- 2 large Avocado
- 1 tablespoon Lemon juice
- 1 teaspoon Kosher salt
- 2 tablespoons Olive oil
- 0.5 teaspoon Cracked black pepper
- 1.5 cups Shredded mozzarella cheese
- 4 pieces Large eggs
- 1 cup Cherry tomatoes
- 1 cup Fresh spinach leaves
- 0.25 cup Fresh basil leaves
- 0.5 cup Crumbled feta cheese
- 0.25 teaspoon Red pepper flakes
Instructions
Preheat your oven to 450°F (230°C) and line a large baking sheet with parchment paper.
Roll out both balls of pizza dough into two thin circles of equal size. Stack one dough on top of the other on the baking sheet, brushing a thin layer of olive oil between the layers to help them fuse together during baking. Brush the top layer with olive oil as well.
Bake the double crust for 8-10 minutes, or until the edges are lightly golden and slightly puffy. Remove from the oven and set aside.
While the crust is baking, mash the avocados in a medium bowl. Add the lemon juice, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Mix well and set aside.
Slice the cherry tomatoes in half, roughly chop the spinach and basil, and set these toppings aside.
Spread the mashed avocado mixture evenly across the baked double crust, leaving a small border around the edges for the pizza crust.
Sprinkle 1 cup of shredded mozzarella cheese over the avocado layer.
Using the back of a spoon, create four small wells in the avocado and cheese layer. Crack one egg into each well. Sprinkle a pinch of salt and pepper onto each egg.
Return the pizza to the oven and bake for another 7-10 minutes, or until the egg whites are set but the yolks remain slightly runny. Monitor closely to prevent overcooking.
Remove the pizza from the oven and immediately add the spinach, cherry tomatoes, and basil leaves on top.
Sprinkle the remaining 1/2 cup of mozzarella cheese, crumbled feta cheese, and a pinch of red pepper flakes over the fresh toppings.
Slice the pizza into 4-6 pieces and serve immediately. Enjoy your Double Crust Avocado Breakfast Pizza!
Nutrition Facts
Calories |
3120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 918 mg | 306% | |
| Sodium | 4963 mg | 216% | |
| Total Carbohydrate | 293.2 g | 107% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 11.8 g | ||
| Protein | 125.5 g | 251% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1733 mg | 133% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3214 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
