This is a quick vegetarian breakfast pizza I came up with one morning to feed a hungry crowd!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Remove the middle rack and preheat the oven to 425 degrees F (220 degrees C).

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  • Heat 1 tablespoon olive oil in a skillet over medium to medium-high heat. Add potatoes and cook, without turning, until nice and crispy, 5 to 8 minutes. Flip and continue to cook until crispy on the opposite side, 5 to 8 minutes more. Sprinkle with garlic powder, salt, and pepper.

  • Heat remaining oil in a pan over medium-high heat. Saute asparagus until softened, 4 to 5 minutes.

  • Spread some of the sauce on the pizza crust and sprinkle on Gruyere cheese. Top with asparagus and potato. Place the pizza crust on the oven rack. Crack eggs on top. Top with Parmesan cheese.

  • Slide oven rack into the hot oven and bake until egg whites are set and cheese is bubbly, 6 to 8 minutes.

Cook's Notes:

Experiment with the vegetables you have for this recipe! Spinach, mushrooms, zucchini, kale, onions...really anything would make a great topping for this pizza! Add meat to make it a little heartier, change the sauce, experiment!

For the sauce, I had some leftover canned spaghetti sauce that I spiced up with some fresh oregano, thyme, and rosemary. Use any pizza sauce you like.

Avoid placing eggs too near the edge as they will spread. You can also use a spoon to make a little bit of a well for each egg.

Nutrition Facts

559.8 calories; protein 28.5g 57% DV; carbohydrates 59g 19% DV; fat 24.5g 38% DV; cholesterol 218.6mg 73% DV; sodium 986.3mg 40% DV. Full Nutrition