Healthy Breakfast: Breakfast Pizza
Prep time
Cook time
Total time
Cuisine: Breakfast
Serves: 4
  • 1lb Whole Wheat Pizza dough, ready made (or homemade Whole Wheat Pizza Dough from my book)
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup Nut-Free Basil Pesto
  • ¼ cup cherry tomatoes, chopped
  • Handful of spinach leaves
  • ½ cup shredded mozzarella cheese
  • 1 large egg
  1. Preheat the oven to 400°F. Brush the dough with the oil. Top evenly with pesto, cherry tomatoes, and spinach. Sprinkle with cheese.
  2. Create a small nest with the cheese. Crack the egg into the nest, so it doesn’t run all over your pizza. Don’t make the nest too deep, otherwise the egg won’t cook quickly enough.
  3. Bake for 10 minutes, or until the crust turns golden brown, the cheese has melted, and the egg is cooked through. Serve immediately.
To make ahead, lightly oil a rimmed baking sheet. Press out the dough onto the baking sheet, cover with a clean kitchen towel, and set aside to rise until it doubles in size. Do this the night before.
Recipe by Jennifer Tyler Lee at