Breakfast pizza

Pizza lovers who want to enjoy a pie in the mornings will love this breakfast pizza! You can customize it with any toppings you like – I used mushrooms in mine.

breakfast pizza

My daughter and I went to the bookstore a few weekends ago. She and I had time to kill between her voice lesson and our hair appointment. We spent about 40 minutes browsing the store. I happened to come across a table full of doorbuster sales, and one of the books was this one from America’s Test Kitchen. And it was only $5!

I was ecstatic about my bargain find and quickly browsed through all the recipes once I got home. There were a few promising ones in there, but the one my husband wanted to try first was breakfast pizza. The versions of breakfast pizza that we’ve had in the past usually involve store-bought croissant dough in the refrigerated section. It’s not usually my favorite. This particular recipe used a pizza dough, which I loved.

breakfast pizza

I took a shortcut this time and used a store-bought dough (from the freezer section in our grocery store). We got a whole wheat one so it wouldn’t be as bad for us. I am not a fan of bacon (I know, I know!) so I swapped it out for some sauteed mushrooms instead. You can customize this with whatever toppings you like – sausage, tomatoes, maybe even some cooked breakfast potatoes.

breakfast pizza

Because the cottage cheese mixture is minimal, I highly recommend doubling that part of the recipe, which is exactly what we did. I baked my pie for about 11 minutes so that the egg wasn’t runny (I love runny eggs but my husband does not). Also, because my oven malfunctioned the last time I put it over 400 degrees (the broiler came on!), I kept my temperature at 400.

The breakfast pizza was fantastic. I appreciated having a real pizza dough, and I loved the texture of the mushrooms. The next time we make this, I will likely add some crumbled veggie sausage on top. Don’t skimp on the salt – you’ll want to make sure the cheese mixture is salted and that your mushrooms and eggs are seasoned too.

Pizza for breakfast? Oh yes!

Husband’s rating: 4.5 out of 5
Addie’s rating: 4 out of 5
My rating: 4.5 out of 5

Breakfast pizza

If you love pizza and want to eat it for breakfast, then try this breakfast pizza. I use a store-bought dough in this recipe to make things a bit easier.
Prep Time35 minutes
Cook Time15 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast
Servings: 6
Author: Eva Bakes


  • 3 Tablespoons extra virgin olive oil divided, plus more for drizzling
  • 1 pint mushrooms
  • 8 ounces (2 cups) mozzarella cheese grated
  • 1 ounce (½ cup) parmesan cheese grated
  • 4 ounces (½ cup) small curd cottage cheese I recommend doubling this
  • ¼ teaspoon dried oregano I recommend doubling this
  • salt and pepper
  • pinch cayenne pepper
  • 1 pound store-bought pizza dough room temperature
  • 6 large eggs
  • 2 scallions thinly sliced


  • Preheat your oven to 500℉ (I only put my oven at 400℉ because my oven malfunctioned at time and broiled my food!). Grease a large, rimmed baking sheet with 1 Tablespoon of the olive oil and set aside. I used a half sheet pan.
  • Wash and dry the mushrooms and sautee them in a small pan. Drain the liquid and set it aside.
  • In a medium sized bowl, mix together the mozzarella and parmesan in a bowl. Set this aside.
  • In a separate medium sized bowl, mix together the cottage cheese, oregano, pepper, salt, pepper, cayenne, and 1 Tablespoon of olive oil together. I recommend doubling this part of the recipe because I didn't have enough for my pizza.
  • On a lightly floured surface, roll out the pizza dough to a large rectangle, about 15 inches by 11 inches. Transfer the dough to your prepared baking sheet and stretch it out as much as you can and attempt to stretch it out into each corner. Brush the edges of the dough with the remaining 1 Tablespoon of oil.
  • Bake the dough in your preheated oven for 5 minutes or until the top appears to be dry.
  • Remove the crust from the oven (keep the oven on!).
  • Using a spatula or wooden spoon, spread the cottage cheese mixture onto your baked crust, making sure to leave some room around the perimeter for the crust.
  • Add the mushrooms on top. Then add the mozzarella mixture on top of the mushrooms.
  • Create 6 wells in the cheese (leave plenty of room for each of the 6 wells). Crack an egg into each well and sprinkle the eggs with salt and pepper.
  • Bake in your preheated oven for 4-5 minutes. Then rotate the pan and bake for another 5 minutes. If you want your eggs a little more firm, bake for another 1-2 minutes.
  • Sprinkle the scallions on the top, and if desired, drizzle with more olive oil (I did not do this).
  • Allow the pizza to rest for 5 minutes before slicing and serving.


Leftover pizza should be stored in an airtight container in the refrigerator and will last a few days. To reheat, place it on a baking stone or baking sheet and bake at 300 degrees F for about 10-11 minutes.
Source: The New Essentials Cookbook: A Modern Guide to Better Cooking by America's Test Kitchen 

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