Vegetable Breakfast Pizza
Wake up to the ultimate morning treat with this Vegetable Breakfast Pizza—a vibrant, nutritious twist on a classic favorite! Featuring a crispy store-bought pizza dough base brushed with olive oil and garlic, this breakfast creation is topped with melty mozzarella, a colorful array of fresh vegetables like cherry tomatoes, baby spinach, mushrooms, and red bell peppers, and perfectly baked eggs with sumptuous runny yolks. Seasoned with a sprinkle of dried oregano, salt, and pepper, and optionally garnished with fragrant basil leaves, this pizza is a delightful fusion of breakfast and comfort food. Ready in just 35 minutes, it’s the perfect way to start your day off with a wholesome, flavorful dish that’s easy to make and sure to impress. Ideal for brunch gatherings or a fun twist on weekday mornings, this pizza is a crowd-pleaser packed with fresh, garden-inspired flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece Store-bought pizza dough
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 cup Mozzarella cheese, shredded
- 1 cup Cherry tomatoes, halved
- 1 cup Baby spinach, chopped
- 1 cup Button mushrooms, thinly sliced
- 0.5 cup Red bell pepper, thinly sliced
- 4 large Eggs
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Dried oregano
- 5 leaves Fresh basil leaves, optional for garnish
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
On a lightly floured surface, roll out the pizza dough into a 12-inch circle. Carefully transfer the dough to a piece of parchment paper for easy handling.
Brush the surface of the dough with 1 tablespoon of olive oil. Mince the garlic cloves and sprinkle them evenly over the dough.
Spread the shredded mozzarella cheese evenly across the dough, leaving about a 1-inch border around the edges for the crust.
Distribute the cherry tomatoes, chopped baby spinach, sliced mushrooms, and red bell pepper evenly over the cheese.
Carefully crack the eggs over the pizza, spacing them evenly apart. Sprinkle the eggs and veggies with salt, black pepper, and dried oregano.
Drizzle the remaining 1 tablespoon of olive oil over the toppings for added flavor.
Using the parchment paper, transfer the pizza onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden brown, the cheese is melted, and the egg whites are set but the yolks are still slightly runny.
Remove the pizza from the oven and let it cool for 5 minutes. Garnish with fresh basil leaves, if desired.
Slice into wedges and serve warm. Enjoy your flavorful vegetable breakfast pizza!
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.2 g | 104% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 832 mg | 277% | |
| Sodium | 3739 mg | 163% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 15.8 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 1079 mg | 83% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1993 mg | 42% | |
*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.
