When ‘breakfast for dinner’ gets boring try making a savory breakfast pizza for brunch. You can make this with homemade, bagged, or the stuff in the can. We prefer the bagged pizza dough for a more authentic experience, however, we made this pizza (three times) with Pillsbury pizza dough in the can. It was the easiest option since we were busy making other sides.
If you’re coming from an old link, yes, we changed the photos and the recipe!
I love a good brunch because it combines the best of every meal of the day. You get breakfast items, both sweet and savory, which cover you for lunch because you’re eating them at noon, and if you stay late enough this becomes dinner. And the booze throughout, of course! In my peak brunching, I’d be out of the house by 11a and wouldn’t get back until 7 pm. In NYC, brunch is an all-day event. I always prefer a Saturday brunch over Sundays in order to recoup before getting back to work.
Breakfast Pizza for Brunch
We loved this breakfast pizza so much, we made it for a number of visitors. We usually paired this with sweet potato hash and fruit. We made a whole pie and individual pies on different occasions. I really liked making the individual pies because it was easier to personalize and top with the egg.
There are a few things in here that give this pizza a savory element. One of those is Pesto Alla Firenze Artichoke. It’s a traditional Italian sauce with basil, artichoke hearts, crushed garlic, and seasoned with white wine and sunflower oil. This gets smeared right on the crust before you add everything else. You can be generous with it, but you don’t need to overdo it. One jar lasted three whole pizzas. We found this at our local grocery store in the Italian aisle near the pasta sauces and pestos.
Breakfast Pizza
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Loading...Savory pizza for breakfast, brunch, or any meal of the day!
Ingredients
- 1 can Pillsbury pizza dough, original
- 1/2 package of cherry tomatoes, halved
- Thyme
- Rosemary
- Salt & Pepper
- 3 shallots, sliced
- 4 crushed garlic cloves.
- 1/3 jar of Pesto Alla Firenze, Artichoke (or more if needed)
- Small package of soft goat cheese (2-4oz), cut up
- 2 cups shredded mozzarella cheese
- 4 handfuls of arugula
- 1 tsp fresh lemon juice
- 4 eggs (any style, over-easy preferred, 1 per person)
Instructions
First roast, the cherry tomatoes. Preheat oven to 450. Line a baking sheet with aluminum foil. In a small bowl, toss tomatoes with thyme, salt, pepper, and a tablespoon of olive oil. Evenly spread on the baking sheet. Roast for 20-25 minutes until they start to char and shrivel. Remove from oven, and set aside in a small bowl.
Preheat the oven according to your pizza dough directions and prebake the dough as needed following those same directions.
Heat a medium pan over medium-high heat.
Sautee the shallots and garlic until translucent and fragrant. Set aside in the same bowl as the roasted tomatoes.
Cook your eggs to each guest's preference and set aside.
Spread the Pesto Alla Firenze over the crust.
Layer with roasted tomatoes and shallots/garlic.
Use a bit of the mozzarella cheese to slightly over the top of everything.
Evenly place the soft goat cheese over the mozzarella.
Top with remaining mozzarella cheese.
Place back in the oven for about 8-10 minutes or until the cheese and crust start to turn golden and bubbly.
While the pizza bakes, toss arugula with 1 tsp lemon juice, and a pinch of salt and pepper.
Remove the pizza from the oven (cut if needed) and top with arugula mixture and an egg for each person.
May want to let cool slightly before eating!
