Description
Start your day with a breakfast rebellion! This protein-packed pizza combines crispy crust, gooey cheese, and perfect runny eggs for a morning meal that makes cereal jealous.
Ingredients
Scale
- 1 pre-made pizza crust (12-inch) or 1 lb pizza dough
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 8 oz (225g) breakfast sausage, casings removed
- 6 large eggs
- 1 cup (113g) shredded mozzarella cheese
- 1/2 cup (56g) shredded cheddar cheese
- 1/2 cup (120ml) pizza sauce or marinara
- 1 small bell pepper, diced (about 1/2 cup)
- 1/4 cup (40g) red onion, finely diced
- 2 green onions, thinly sliced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and fresh ground black pepper to taste
- Fresh herbs for garnish (chives, parsley, or basil)
Instructions
- Preheat oven to 425°F (220°C). Place a pizza stone or baking sheet inside to heat up. If using pizza dough, roll or stretch into a 12-inch circle on parchment paper dusted with cornmeal.
- Brush dough with olive oil, sprinkle with Italian seasoning, and pre-bake for 5-7 minutes until just beginning to firm up.
- Meanwhile, cook breakfast sausage in a skillet over medium heat until no longer pink (5-6 minutes), breaking into small crumbles. Transfer to paper towel-lined plate to drain.
- Remove partially baked crust from oven. Spread pizza sauce evenly, leaving a small border for the crust.
- Sprinkle half the cheese over sauce, then distribute sausage, peppers, and red onions. Top with remaining cheese.
- Create 6 slight indentations in the toppings. Carefully crack an egg into each indentation and season with salt and pepper.
- Bake for 8-12 minutes until crust is golden, cheese is bubbly, and egg whites are set while yolks remain slightly runny (or longer for firmer yolks).
- Let pizza rest for 2 minutes, then sprinkle with green onions, red pepper flakes if using, and fresh herbs.
- Slice between the eggs so each piece gets a whole egg, and serve immediately.