Pizza for breakfast? Yes, please! Asparagus, capicollo, and eggs top this amazing breakfast pizza. Breakfast, lunch, or dinner, this is one fabulous meal!
Breakfast Pizza with Eggs
This pizza has no sauce, just lightly steamed asparagus, capicola, cheese, and eggs. I used whole eggs, not beaten, as I wanted it to be really a breakfast pizza with yolky eggs on top.
How to Make a Breakfast Pizza
- Preheat your oven to 450 degrees.(or follow directions on the pre-made dough package)
- Grease a baking sheet and set aside.
- Roll the pizza dough out into a rectangle and place it onto the baking sheet.
- Pre-bake the pizza dough for 5 minutes.
- Remove from the oven.
- Place the asparagus spears on top of the dough, evenly spaced.
- Add the capicola, spacing it evenly on top of the pizza.
- Sprinkle the cheese on top.
- Crack the eggs onto the top of the pizza spacing as wanted.
- Place the pizza in the oven and bake for another 10 minutes until the cheese is melted and the eggs are wobbly still.
- Remove, cool slightly, and serve!
How to Make Breakfast Pizza with a Premade Crust
You can either use a boxed pizza dough mix or one from the refrigerated tube, it really is up to your which one you want to use! All pizza doughs will work properly with this recipe as you prebake the crust to make sure it’s not soggy. You can absolutely make this breakfast pizza with a homemade pizza dough recipe and you can make this breakfast pizza even healthier with a whole wheat pizza dough if you are so inclined. I am not inclined to make pizza dough first thing in the morning for breakfast, so I use premade.
Breakfast Pizza Tips and Tricks
- Pancetta would work as well on this pizza, but I had a package of gorgeous capicollo waiting for me. I adore capicollo. The thin-as-a-breath-of-air slices almost melt on your tongue and were a fabulous salty addition to this pizza.
- Depending on the dough you use, the cooking times will vary, but you should pre-cook the dough, leaving only 10 minutes for the eggs to cook. If you cook them just slightly, the egg yolks give the pizza the creamy goodness that you need since we didn’t use a pizza sauce. (which would wreck the flavor entirely.)
Happy cooking and Happy Spring, everyone!
Love,
Karlynn
Asparagus, Capicollo and Egg Breakfast Pizza
Ingredients
- one pizza dough recipe or pre-made
- 14-16 asparagus ends trimmed and steamed for 4 minutes
- 6 eggs
- slices one package thinly sliced Capicollo around 18-20
- 2 cups of pizza mozzarella add more to taste
Instructions
- Pre-heat your oven to 450 degrees.(or follow directions on pre-made dough package)
- Grease a baking sheet and set aside.
- Roll the pizza dough out into a rectangle and place onto the baking sheet.
- Pre-bake the pizza dough for 5 minutes.
- Remove from the oven.
- Place the asparagus spears on top of the dough, evenly spaced.
- Add the capicollo, spacing it evenly on top of the pizza.
- Sprinkle the cheese on top.
- Crack the eggs onto the top of the pizza spacing as wanted.
- Place the pizza in the oven and bake for another 10 minutes until the cheese is melted and the eggs are wobbly still.
- Remove, cool slightly and serve!
Nutrition
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Jillian says
I was skeptical of this at first, but I quickly tucked my annoying “I just want to order food” addiction in my back pocket and kept an open mind. I’m so glad I did because this was so so good!!! I want to know why this is my first time trying this delicious breakfast at 35! Highly recommend trying it out!
Janj An says
Oooh.. I had something very simular for brunch in Calgary at Briggs!!