Rise & Shine: Breakfast Pizza Recipe

March 28, 2017

Technically, any pizza can be breakfast pizza. But if you’re looking for a pie a bit more elegant than last night’s takeout, this one is for you. With only the simplest of simple ingredients, blogger Regan Baroni whipped up this homemade, egg-topped beauty just for us. When paired with her fresh strawberry-orange juice and our spring tabletop collection, it’s sure to be the star of any brunch spread.


What You’ll Need
1 batch of fresh pizza dough
2 or 3 tomatoes, thinly sliced
Extra-virgin olive oil
Salt and freshly ground pepper
Basil leaves
Dried oregano
Fresh mozzarella, torn into pieces
2 eggs

How To Make It
Preheat oven to 450 degrees and place a pizza stone on the middle rack; allow to heat for 45 minutes to one hour.

Place sliced tomatoes on a baking sheet lined with parchment paper; drizzle with olive oil and sprinkle with salt, pepper and a pinch of oregano. Roast for 10 minutes, remove from oven and set aside.

Roll out the pizza dough to desired thickness and shape, then place on preheated pizza stone lined with parchment paper. Lightly brush the dough with olive oil and layer roasted tomato slices, mozzarella and torn pieces and whole leaves of basil.

Bake pizza for 5 minutes, then remove from oven and crack eggs on top. Allow pizza to bake for another 8 minutes for runny eggs or 10-12 minutes if you prefer them more firm. Cool for 5 minutes before slicing.


What You’ll Need
2 cups orange juice, pulp free
2 cups fresh strawberries
10 ice cubes
1 teaspoon sugar

How To Make It
Combine all ingredients in a blender and blend until smooth. Add more sugar to taste and serve chilled. (Or, for an extra-tasty mimosa, top off with Prosecco!)

Big brunch plans? Setting the table is never a chore with these spring-ready new arrivals.

Follow Regan on Instagram.