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This breakfast pizza is a delightful fusion of rich, comforting flavors and nourishing ingredients that make it stand out.
The combination of fresh and shredded mozzarella offers a melty, creamy texture, while the fresh sausage and eggs pack a high-protein punch to fuel your morning.
Baby spinach adds a vibrant touch of fiber and essential vitamins, balancing the indulgence of heavy cream and cheese with wholesome greens.
Using a homemade or well-fermented dough, especially one rested overnight, enhances flavor complexity and gives the crust an irresistible chewiness.
This recipe is both satisfying and versatile, perfect for leisurely weekend breakfasts or quick meal prep.
Its blend of protein, healthy fats from olive oil, and fibrous veggies makes it a balanced, energy-boosting meal that keeps you full and focused.
Plus, its step-by-step process ensures that even home cooks can achieve a gourmet pizzeria experience right in their ovens.
Must-Have Tools for Perfect Results
Baking Stone (Pizza Stone)
This essential tool mimics a traditional pizza oven by evenly distributing heat and creating a crispy, golden crust. Its ability to retain high temperatures ensures a perfectly baked pizza every time, making it indispensable for home pizza enthusiasts.
Pizza Peel
A generously floured pizza peel allows for effortless transfer of your stretched dough onto the hot stone without tearing or sticking. Its smooth surface and ergonomic handle provide control and ease, making pizza assembly and baking seamless.
Mixing Bowl (Large)
A spacious, sturdy mixing bowl is vital for proofing your dough properly and mixing ingredients. It offers the ideal environment for dough fermentation, ensuring the perfect rise and texture.
Sharp Chef’s Knife
Precision slicing of garlic, chives, and sausage requires a sharp chef’s knife. Its versatility extends well beyond this recipe, becoming a go-to tool for countless kitchen tasks.
Oven Mitts or Heat-Resistant Gloves
Safely handling the hot pizza stone and rack is crucial. Quality mitts protect your hands from burns and give you confidence to manage high-heat cooking with ease.
Breakfast Pizza with Eggs and Spinach
Equipment
- 1 Baking Stone (Pizza Stone)
- 1 Pizza Peel
- 1 Pizza Peel
- 1 Sharp Chef’s Knife
- Oven Mitts or Heat-Resistant Gloves
Ingredients
- 1 ball of pizza dough about 1 pound / 450 g, homemade or store-bought
- 3 ounces 85 g fresh mozzarella, torn into small pieces
- 2 cups 220 g shredded low-moisture mozzarella cheese
- 2 to 3 handfuls baby spinach leaves
- 1 large garlic clove finely sliced or minced
- ½ cup 120 g fresh sausage, crumbled
- ½ cup 120 ml heavy cream
- Fine sea salt to taste
- 2 large eggs
- Freshly ground black pepper to taste
- 2 tablespoons fresh chives chopped
- Pinch of crushed red pepper flakes
- Extra-virgin olive oil for drizzling
- 3 tablespoons grated hard cheese such as Parmesan or Pecorino Romano
Instructions
- Preheat the Oven and Prepare the Stone: Place a pizza stone on the lowest rack of your oven and preheat the oven to its highest temperature, ideally between 500°F (260°C) and 550°F (287°C). Let the stone heat for at least one hour to ensure even, intense heat that will crisp your crust beautifully.
- Prepare the Dough for Stretching: If using refrigerated dough, allow it to rest at room temperature for about 15 minutes to loosen up and become easier to handle. The dough should have visibly risen; if not, keep it covered and let it proof a bit longer at room temperature.
- Flour Your Workspace and Flatten Dough: Dust your countertop and hands with flour to prevent sticking. Flip the dough into a bowl of flour to coat it evenly, then place it on your work surface. Press down firmly in the center with your fingers, gradually pushing outward to flatten the dough into a rough 7 to 9-inch (18 to 23 cm) circle, leaving the edges untouched to form the crust rim.
- Stretch the Dough to Desired Size: Carefully pick up the dough with floured hands and gently stretch it by letting gravity help, aiming for a 14 to 16-inch (35 to 40 cm) diameter. Take care not to tear or create holes. Lay the stretched dough back on the floured surface.
- Transfer Dough to Peel with Semolina Dusting: Sprinkle semolina flour generously on your pizza peel to create a non-stick surface. Gently lift the dough and place it on the peel, making sure both the dough and peel are well-floured to allow smooth sliding later.
- Add Toppings in Order: Begin by scattering the fresh mozzarella pieces evenly, then sprinkle the shredded mozzarella. Layer the baby spinach and garlic slices over the cheese. Evenly distribute the crumbled sausage on top. Pour the heavy cream gently over the toppings, then season with a pinch of sea salt.
- Bake the Pizza and Add Eggs: Slide the pizza from the peel onto the hot stone in the oven. Bake for 3 minutes, then carefully pull out the oven rack with the stone. Crack the eggs directly onto the center of the pizza, season with salt and pepper, and return the rack to the oven.
- Finish Baking and Broil for Crust: Continue baking for up to 7 more minutes, monitoring closely. Once the crust has puffed and cheese bubbles, switch the oven to broil and cook from the top until the crust develops blistered spots and the cheese browns lightly. Keep an eye to avoid burning.
- Final Touches and Serve: Remove the pizza from the oven and sprinkle chopped chives and crushed red pepper flakes on top. Drizzle with extra-virgin olive oil and finish with grated hard cheese. Slice and enjoy immediately.
Notes
- Dough Resting: For best flavor and texture, allow your dough to ferment overnight in the fridge before using. This slow fermentation develops depth in flavor and improves crust elasticity.
- Sausage Option: Use fresh Italian sausage or your favorite breakfast sausage; remove casing if necessary and crumble before cooking.
- Egg Placement: Adding eggs partway through baking ensures they cook just right — runny yolks with firm whites.
- Semolina Flour: This flour prevents sticking on the peel and adds a subtle crunch to the crust underside.
- Broiling Step: Not all ovens have a broiler at the top; if yours is at the bottom, skip broiling and just bake longer for a well-done crust.
- Make It Vegetarian: Omit sausage and add sautéed mushrooms or roasted peppers for a veggie-friendly version.
Chef’s Secrets for Perfect Pizza
Achieving the perfect breakfast pizza starts with the dough.
Letting your dough rest overnight in the fridge enhances the flavor through slow fermentation and improves its texture, giving you a crust that’s crisp on the outside and tender inside.
Using a pizza stone is another crucial secret—it retains high heat and simulates a wood-fired oven, ensuring an evenly baked crust with a delightful crunch.
When stretching the dough, be gentle and patient; avoid tearing by letting gravity assist the stretch rather than pulling aggressively.
Adding the eggs partway through baking guarantees they cook just right—soft whites with luscious runny yolks—adding a luxurious texture and flavor contrast.
Finally, don’t skip the finishing touches: a drizzle of good-quality olive oil, fresh herbs like chives, and a sprinkle of hard cheese add layers of flavor that elevate this simple pie to restaurant-quality.
Serving Suggestions to Enhance Flavor
This breakfast pizza shines when paired with fresh, light sides.
Consider serving it alongside a crisp green salad dressed with lemon vinaigrette to balance the richness of the cheese and sausage.
A side of fresh fruit or a citrusy fruit salad complements the savory flavors with a refreshing sweetness.
For drinks, a freshly brewed coffee or a mimosa can turn this dish into an elegant brunch centerpiece.
If you want to keep things casual, a simple glass of sparkling water with a splash of fresh lime pairs well.
This pizza is hearty enough to be a standalone meal but also versatile enough to share with family and friends alongside small plates or dips.
Storage Tips for Best Freshness
To store leftovers, wrap the pizza tightly in plastic wrap or aluminum foil and refrigerate promptly.
It will stay fresh for up to 2-3 days. When reheating, avoid microwaving to prevent sogginess—instead, warm slices in a preheated oven or toaster oven at 375°F (190°C) for about 5-7 minutes until the crust regains its crispness and the cheese melts nicely.
If you want to freeze, slice the pizza first, wrap each piece individually in plastic wrap, then store in a freezer-safe bag for up to 1 month.
Reheat frozen slices in the oven at 350°F (175°C) until warmed through, maintaining the best texture and flavor.
Frequently Asked Questions Answered Clearly
1. Can I use store-bought pizza dough?
Absolutely! Store-bought dough works well, especially if it’s high quality. Just give it time to come to room temperature before stretching to make it more pliable.
2. What type of sausage is best?
Fresh Italian sausage or breakfast sausage both work nicely. Remove the casing and crumble before cooking to distribute flavor evenly.
3. Can I make this pizza vegetarian?
Yes, simply omit the sausage and add sautéed mushrooms, roasted bell peppers, or caramelized onions to keep it flavorful and satisfying.
4. How do I know when the eggs are perfectly cooked?
The eggs are done when the whites are set but the yolks remain slightly runny. Crack them on mid-bake to achieve this balance.
5. What if I don’t have a pizza stone?
You can bake on a heavy baking sheet turned upside down preheated in the oven. While it won’t replicate a stone perfectly, it still provides a solid hot surface for the crust.
This recipe is inspired by epicurious and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
