4 Easy Steps To The Best Breakfast Pizza Ever

Photo: Courtesy of I Am A Food Blog.
You know you've done it — looked in the fridge in the morning and eaten a slice of pizza for breakfast. While cold pizza can be good (if you're in the right mood), why not have a breakfast-y pizza for dinner with this tomato and egg pizza? Whip up some no-knead dough the night before and when you're ready to eat, top it off with cherry tomatoes, cheese, and eggs for the ultimate breakfast for dinner.
Related: Breakfast Tater Totchos With Sunny Quail Eggs, Avocado & Chicken

Tomato & Egg Breakfast Pizza Recipe

Makes 1 pizza

1 portion no-knead pizza dough or pizza dough of choice
Cornmeal, if desired
2-3 tbsp pizza sauce or crushed tomatoes
1/2-3/4 cup shredded mozzarella
1/2 cup cherry tomatoes, cut in half
2 eggs
1-3 tbsp grated Parmesan
Salt and freshly ground pepper
Red pepper flakes

Photo: Courtesy of I Am A Food Blog.
1. Arrange a rack in middle of oven and preheat to its hottest setting, 500–550°F

2. Lightly oil a baking sheet and dust lightly with cornmeal, if desired.

3. Shape dough into a circle, pushing gently. Spread on the sauce and top with the shredded mozzarella. Top with the cherry tomatoes and eggs. Sprinkle on the Parmesan and a generous amount salt and freshly ground pepper.

4. Place in the oven to bake for 12-15 minutes, or until the crust is puffy, crisp, and slightly blistered. Enjoy immediately. If the bottom crust is slightly soggy, heat in a cast-iron pan over low heat until crisp.

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