I could have easily named my brunch pizza with eggs “breakfast pizza with eggs,” but you can eat this pizza any time of the day. Although brunch is my favorite and my choice for when to eat this “brunch pizza,” so there you have it. It’s loaded with some of my favorite breakfast and non-breakfast foods. We got sweet and savory breakfast sausage and runny eggs bringing in the breakfast component. Then we have spinach, mozzarella cheese, and pizza delivering on the non-traditional breakfast items. Although, I would argue that spinach, cheese, and pizza make excellent breakfast choices. I rounded it out with garlic and red pepper flake, and it’s a masterpiece. In addition to being super delicious, it’s filling and super satisfying thanks to a nice balance of protein, veggies, and whole grains (if you choose that type of crust).
Now you might be wondering pizza with eggs? Yes, pizza with eggs. They just up the ooey-gooey deliciousness of pizza. It’s a perfect match. Trust me, if you haven’t tried it yet.
Any other cold pizza fans out there? You’re going to love this next part. It also tastes just as good cold as it does hot. I might like cold pizza more than hot, and this one delivers well in that department. I ate a couple of leftover slices this morning for
breakfast brunch, and it was heaven. Which is great if you’re serving it for company. You won’t have to worry about timing the baking just right so guests can eat it hot. It will still taste great warm and even cold.
Any way you slice it (ha, see what I did there?), this is a great recipe to have on hand for unexpected guests for some weekending brunching or an easy weeknight meal.
Brunch Pizza with Eggs
- 1 tsp. light-tasting olive oil plus more for coating
- Refrigerated pizza dough white or whole grain
- 8-12 oz ground breakfast sausage chicken, pork, turkey, or plant-based
- ½ tsp. garlic powder
- 8 oz. shredded mozzarella cheese
- 1 bag fresh spinach 5 oz., chopped finely, divided
- 3 large eggs
- Red pepper flake to taste (optional)
- Remove pizza dough from refrigerator and allow to rest at room temp for about 20-30 minutes. Meanwhile, preheat oven to 450 degrees F. Lightly coat a baking sheet with olive oil. Allow the baking sheet to preheat in the oven for about 5-10 minutes.
- Heat 1 tsp. olive in a large skillet over medium-high heat. Add sausage, breaking apart as it cooks until they are fully cooked and crumbled. Drain on paper towels if necessary.
- Working on a surface sprinkled with flour, roll out pizza dough into about a 12 inch round (or oval like me!) Sprinkle garlic powder all over pizza dough. Remove preheated pan from oven, and transfer the seasoned dough to pan.
- Save a large handful of the spinach to sprinkle on top after pizza is cooked for a fresh taste (optional) — top dough with remaining spinach, sausage, and mozzarella cheese. Aim to leave a little bit of space to place eggs later.
- Bake pizza for about 10 minutes. Remove from the oven. Top pizza with eggs, gently cracking eggs onto crust while keeping the yolks intact.
- Put pizza back in oven and cook for additional 8-10 minutes or until crust is golden brown and egg whites are set.
- Top with red pepper flake and extra spinach, if using. Serve immediately.
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