Breakfast Pizza arrives at the table like a sunlit refinement of morning fare. Breakfast Pizza combines a crisp, golden crust with creamy ricotta, runny-yolk eggs, and ribbons of prosciutto for contrast. The result feels composed and effortless—an elevated weekday treat or a small-event centerpiece. If you prefer a biscuit-based crust, explore our breakfast biscuit pizza for a rustic alternative.
Why Make This Recipe
- Effortless Yet Elegant: Simple assembly delivers a restaurant-worthy plate with little fuss.
- Minimal Ingredients: A short list—quality cheese, eggs, and a few fresh herbs—creates layered flavor.
- Impressive Flavor: Creamy, salty, and bright notes mingle; texture contrasts between crisp crust and silky yolk elevate each bite.
This version refines the ordinary by balancing richness (ricotta, egg yolk) with bright finishing elements (lemon zest, fresh chives), making each slice feel deliberate and sophisticated.
Ingredients
Base
- 1 lb pizza dough (room temperature, relaxed for 30 minutes)
- 1 tbsp olive oil (for brushing)
Sauce & Spread
- 1 cup whole-milk ricotta (strained if watery; whisk until smooth)
- Zest of 1 lemon (finely grated)
- 1 tsp sea salt, 1/4 tsp freshly ground black pepper
Toppings
- 4 large eggs (room temperature)
- 4 oz prosciutto, thinly sliced and torn into ribbons
- 1 cup shredded fontina or Gruyère (mild, melts smoothly)
- 2 tbsp unsalted butter (room temperature, for dotting)
- 2 tbsp fresh chives, finely chopped
- Handful arugula (optional, for finishing)
- Flaky sea salt and freshly cracked black pepper, to finish
For a biscuit crust alternative, see our breakfast biscuit pizza which shortens bake time and adds buttery layers.
How to Make Breakfast Pizza:
- Preheat the oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside. Stretch the dough on a floured surface to a 12-inch oval, leaving a slightly thicker rim. Brush the surface lightly with olive oil.
- Mini-tip: Let the dough rest 10 minutes if it resists; relaxed dough stretches more thinly and crisply.
- Spread the ricotta evenly over the dough, leaving the rim bare. Stir lemon zest and a pinch of salt into the ricotta beforehand so the spread tastes bright and seasoned.
- Sensory cue: The ricotta should look satiny and hold a gentle gloss, not be chalky or runny.
- Scatter the shredded fontina across the ricotta in an even layer. Dot with small pieces of room-temperature butter to encourage a golden finish. Add prosciutto ribbons in loose folds—these will render slightly and crisp at the edges.
- Mini-tip: Use hand-tearing motions for prosciutto to preserve delicate texture.
- Slide the pizza onto the preheated stone or sheet. Bake 6–8 minutes until the rim turns deep golden and the cheese bubbles. Remove briefly, then crack the eggs onto the pizza—space them apart. Return to the oven for an additional 5–7 minutes for set whites and runny yolks, or longer if you prefer firmer yolks.
- Sensory cue: Look for glossy egg whites that have lost their raw sheen and yolks that wobble but stay intact.
- Remove the pizza, finish with chopped chives, a scatter of arugula if using, flaky sea salt, and cracked black pepper. Let rest 2 minutes before slicing so juices settle.
- Professional note: If any fond forms on the baking sheet, deglaze with a splash of water and brush onto the crust edge for extra flavor.
How to Serve Breakfast Pizza:
Serve on a warm wooden board or slate for contrast. Slice into six wedges and arrange with a small pile of baby arugula dressed lightly in lemon and olive oil at the center. Garnish each slice with an extra flake of sea salt and a whisper of lemon zest to brighten the plate. Offer small forks for delicate handling of runny yolks.
How to Store Breakfast Pizza:
Cool completely on a wire rack to prevent sogginess. Wrap loosely in parchment and store in an airtight container in the refrigerator up to 2 days. Reheat in a 375°F (190°C) oven on a wire rack over a sheet pan for 8–10 minutes to restore crispness; finish under the broiler 30 seconds if you want the edges extra bronzed. Avoid the microwave—it softens the crust.
Tips to Make Breakfast Pizza:
- Use room-temperature eggs so they bake evenly and set more predictably.
- Preheat your baking surface well; a hot stone yields a crisp, blistered base.
- Dot with cold butter rather than oil to create small pockets of golden richness.
- For perfectly placed eggs, crack each into a ramekin before adding to the pizza.
Variation (if any):
- Smoked Salmon & Dill: Swap prosciutto for thin smoked salmon, use crème fraîche instead of ricotta, and finish with dill and capers.
- Truffled Mushroom: Sauté mushrooms with thyme, use fontina, and finish with a light drizzle of truffle oil for an indulgent twist.
- Vegetarian: Replace prosciutto with charred asparagus tips and halved roasted cherry tomatoes for brightness.
FAQs:
Can I make this pizza ahead of time?
Yes. Assemble through the cheese step, then refrigerate for up to 6 hours. Add eggs just before baking to preserve texture.
What if I prefer fully set yolks?
Bake the pizza a few minutes longer after adding the eggs, or gently pierce yolks and continue baking until firm to your liking.
Can I use store-bought crusts or flatbreads?
Absolutely. Thin pre-baked crusts or naan work well; reduce overall bake time and add eggs later to avoid overcooking.
Conclusion
This Breakfast Pizza marries crisp, savory elements with silky, bright finishes—an elegant yet approachable dish that elevates morning routines and brunch gatherings alike. It rewards small attentions: a rested dough, warm eggs, and lemon-bright ricotta. Share a photo or a variation in the comments, and feel free to compare notes with other recipes such as The Best Breakfast Pizza – The Country Cook for technique inspiration. How would you make this dish your own?
Print
Breakfast Pizza
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
An elegant breakfast pizza with a crispy crust, creamy ricotta, runny-yolk eggs, and prosciutto, perfect for elevating morning routines.
Ingredients
- 1 lb pizza dough (room temperature, relaxed for 30 minutes)
- 1 tbsp olive oil (for brushing)
- 1 cup whole-milk ricotta (strained, whisked until smooth)
- Zest of 1 lemon (finely grated)
- 1 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 4 large eggs (room temperature)
- 4 oz prosciutto, thinly sliced and torn into ribbons
- 1 cup shredded fontina or Gruyère (mild, melts smoothly)
- 2 tbsp unsalted butter (room temperature, for dotting)
- 2 tbsp fresh chives, finely chopped
- Handful of arugula (optional, for finishing)
- Flaky sea salt and freshly cracked black pepper (to finish)
Instructions
- Preheat the oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside.
- Stretch the dough on a floured surface to a 12-inch oval, leaving a slightly thicker rim. Brush the surface lightly with olive oil.
- Spread the ricotta evenly over the dough, leaving the rim bare. Stir lemon zest and a pinch of salt into the ricotta beforehand.
- Scatter the shredded fontina across the ricotta in an even layer. Dot with small pieces of butter, and add prosciutto ribbons.
- Slide the pizza onto the preheated stone or sheet. Bake for 6–8 minutes until the rim turns deep golden and the cheese bubbles.
- Remove briefly and crack the eggs onto the pizza, returning to the oven for an additional 5–7 minutes for set whites and runny yolks.
- Finish with chopped chives, a scatter of arugula, flaky sea salt, and cracked black pepper. Let rest for 2 minutes before slicing.
Notes
For variations, consider swapping prosciutto for smoked salmon or replacing eggs with charred asparagus for a vegetarian option. Cool completely to store in the fridge for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 210mg