Mediterranean Breakfast Pizza
A savory breakfast-for-dinner option!
My children love to eat scrambled eggs so much that I tend to make breakfast-for-dinner most nights in our home. The other food that my children love is pizza. So, one day I decided to combine the two and made a Mediterranean-inspired breakfast pizza – it was an instant hit! If you’re looking to mix things up with a fun twist on homemade pizza, give this recipe a try!
Enjoy!
Ingredients
- Cilantro
- I garnished the pizza with a sprinkle of cilantro, but spinach leaves or basil are great options too
- Eggs (6)
- I used the yolks, but feel free to remove the yolks for an egg white breakfast pizza
- Feta cheese (1 small, 6 ounce container)
- Kalamata olives (a handful)
- Oregano
- Pizza dough (Wewalka Bistro Pizza Dough, Round & Thin Crust)
- Salsa (approx. 8 ounces)
- Sweet Vidalia onion (1)
- Tomato (1)
- Zucchini (1)
Here is a link to the pizza dough. It’s the secret ingredient to this recipe! I’ve tried many different pizza dough brands for homemade pizza, and nothing comes close to being as delicious as this one:
Wewalka Bistro Pizza Dough, Round & Thin Crust
There’s also a larger and thicker Family Style Crust that I used in my Grilled Chicken and Veggie Pizza recipe. You can check out that crust option here:
Wewalka Classic Pizza Dough, Family Style Crust
For the cheese, crumbled feta makes it easier to sprinkle on the pizza. I also used a fat-free variety to make the pizza healthier. This was the feta cheese I used:
Finally, the salsa in this recipe acts like pizza sauce on a traditional pizza. You can control a lot of the flavor (and spicy kick!) with the type of salsa you decide to use. If you’re searching for a great salsa option, I am a huge fan of Clint’s – particularly the Medium and Hot flavors! This sampler is a great way to test out which style you like best on the breakfast pizza:
Cookware
You’ll need a large and flat baking pan to cook the pizza, such as this 14 x 16 inch cookie sheet/baking sheet from Anolon:
You’ll also need a nonstick frying pan to sauté the vegetables, such as this one from Anolon:
Step 1: Dice the veggies
To evenly spread the toppings on the pizza, we’ll first need to dice the zucchini, onion, tomato, Kalamata olives, and cilantro:
Step 2: Preheat the oven to 400 degrees Fahrenheit
It’s a good idea to preheat the oven now so we can take care of a few other steps while the oven warms!
Step 3: Sauté the diced onion and zucchini
The onion and zucchini won’t sufficiently cook on the pizza in the oven. Instead, we’ll need to sauté them first. Here I’ve added them to a frying pan with a sprinkle of pink Himalayan salt and peppercorn medley:
Step 4: Add in the eggs and feta cheese
Having sautéed the onion and zucchini, and in the eggs and feta cheese. Scramble and stir until the eggs have fully cooked:
Note that I add in the feta cheese here to melt the feta cheese. If you try to sprinkle feta cheese onto the pizza right before it goes into the oven, you’ll find out that feta cheese won’t melt in the oven. It doesn’t melt as easily as mozzarella cheese on a traditional pizza!
Step 5: Bake the pizza dough without toppings for 4 minutes
This is one of the key steps to making homemade pizza. Pre-baking the pizza dough first – without toppings – is essential for homemade pizza coming out tasty. After a few minutes of baking, the pizza dough will solidify and rise a bit. This way, when you add the salsa and toppings, they won’t make the pizza soggy!
I usually find baking the pizza dough for 4 minutes without toppings to be sufficient – especially for a thin crust pizza dough.
This is what the pizza dough looks like before pre-baking:
And this is what the pizza dough looks like after pre-baking for 4 minutes:
Step 6: Add the toppings to the pizza dough
Once the pizza dough has baked for a few minutes, I take it out to add all of the toppings.
First up is the salsa and oregano. Be a little light with the salsa – even though the dough has baked a bit, adding too much salsa can still make the pizza turn out soggy.
Next, add everything that was cooked in the frying pan: the onion, zucchini, eggs, and feta cheese. Evenly distribute them on the pizza.
Finally, add the Kalamata olives and diced tomato.
Step 7: Bake the pizza for 8-10 minutes
You won’t need to wait too long for your tasty Mediterranean breakfast pizza to be ready! Depending on how crispy you like the crust, bake the pizza for 8-10 minutes. Closer to 8 minutes will result in a softer crust, whereas closer to 10 minutes will result in a crispier crust.
You’ll know the pizza is ready when the edge of the crust turns golden brown:
Step 8: Garnish and serve!
I’m a big fan of cilantro, so I tend to garnish the breakfast pizza with a sprinkle of cilantro. For a more authentic Mediterranean flavor, you can garnish with a touch of spinach leaves or basil.
Cut a slice, serve, and enjoy!
Did you try this Mediterranean breakfast pizza recipe? How did it turn out? Let me know in the comments below!
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