As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Our Breakfast Pizza recipe offers a fresh twist on a classic favorite, combining wholesome ingredients with bold flavors to create a morning meal that’s as satisfying as it is enjoyable … because breakfast should be both nutritious and delicious!
Why You’ll Love Mini Breakfast Pizzas
Savor this guilt-free breakfast that feels fancy without a lot of fuss. Here’s why you’ll love this homemade pizza recipe.
- Nutritious crust: Made with Greek yogurt and Italian herbs, the crust is packed with protein to keep you feeling full and satisfied.
- Customizable toppings: Get creative and customize your pizza with your favorite breakfast ingredients, from eggs and cheese to veggies and meats.
- Great for guests: This recipe is as pretty as it is tasty, making it perfect for entertaining guests.
- Versatile: Serve it as a brunch centerpiece or enjoy it as a savory breakfast option any day of the week. Customize your toppings based on your current cravings
Recipe Ingredients
Here’s what you’ll need to make this Mini Breakfast Pizzas recipe:
- Non-fat Greek yogurt—Adds protein and moisture to the dough for a light and fluffy texture.
- All-purpose flour—Provides structure and helps bind the ingredients together.
- Minced garlic cloves—Infuses savory flavor into the dough for an extra kick.
- Sea salt—Enhances the overall flavor of the dough and balances the other ingredients.
- Italian dried herbs—Bring a medley of aromatic flavors to the dough, reminiscent of traditional pizza crusts.
- Baking powder—Helps the dough rise and creates a tender crumb.
- Mozzarella pearls—Add creamy richness and a gooey texture to the pizza.
- Eggs—Bring protein and richness to the dish, creating a hearty breakfast option.
- Diced pancetta—Provides crispy, salty bites and adds depth of flavor to the pizza.
- Olive oil—Drizzled over the pizza for a hint of fruity richness and to help crisp up the crust.
- Prepared pesto—Adds vibrant flavor and a burst of freshness to the pizza.
- Greens—Top the pizza for a pop of color, freshness, and peppery flavor.
- Salt, pepper, and crushed red pepper—Season the pizza to taste, adding layers of flavor and a hint of heat.
Make Ahead + Storage
Some elements of this Mini Breakfast Pizzas recipe can be made in advance. Prepare the dough and store it covered or wrapped in plastic wrap in the refrigerator for up to 24 hours. The crispy diced pancetta can also be prepared in advance and stored for up to two days in an airtight container or storage bag in the refrigerator.
Enjoy leftover pizza. This recipe is best enjoyed shortly after it has cooked; however, it is feasible to reheat leftovers. Simply store any leftover Mini Breakfast Pizzas in an airtight container in the fridge for up to two days. Reheat in the oven or microwave until warmed through. Note that the texture and freshness will change.
Looking For More Breakfast Ideas?
How to Serve Mini Breakfast Pizzas
These Mini Breakfast Pizzas are perfect for breakfast or brunch, particularly if you’re serving guests or entertaining family. Serve with a side of fresh fruit salad, or try this Summer Berry Salad. Another option is to serve with a side salad, such as this light Blueberry Almond Salad with Lemon Basil Vinaigrette. This Sparkling Blood Orange Juice is beautiful served alongside breakfast pizza.
Mini Breakfast Pizzas FAQs
Can I use a different type of cheese?
Yes, there are many delicious options, including shredded cheddar, feta, goat cheese or even Colby cheese.
Can I make this a vegetarian recipe?
Yes, this recipe is very easily adapted to a vegetarian recipe by omitting the diced pancetta or replacing it with a plant-based protein.
Can I make the dough in advance?
Yes, this dough can be prepared up to 24 hours in advance. Wrap the dough in plastic wrap or cover the bowl and store in the refrigerator. Preparing the dough in advance allows for easy meal prep and saves time when you’re ready to assemble and bake the breakfast pizzas.
Mini Breakfast Pizzas
As an Amazon Associate, I earn from qualifying purchases.
Ingredients
For the Dough:
- 1 cup non-fat Greek yogurt
- 1 cup all-purpose flour
- 2 minced garlic cloves
- ¼ teaspoon sea salt
- 1 teaspoon Italian dried herbs
- 1 teaspoon baking powder
For the Toppings:
- 4 ounces mozzarella pearls
- 4 eggs
- 2 ounces diced pancetta
- 1 teaspoon olive oil
- ¼ cup prepared pesto
- Handful of greens such as baby arugula
- Salt pepper, and crushed red pepper to taste
Instructions
- Preheat your oven to 450°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the Greek yogurt, flour, minced garlic, sea salt, dried herbs, and baking powder. Mix until a dough forms. Note that the dough should be crumbly, but not sticky. If it feels sticky, add more flour.
- Transfer the dough to the prepared baking sheet and use your hands to shape it into four small, round pizza crusts, about 1/4 inch thick. Use a pizza roller or fork to poke holes in the dough, which helps prevent bubbles.
- Brush the olive oil over the surface of the crusts and bake for 5 minutes. Remove the dough from the oven and flip it over.
- As the dough cooks, sauté the diced pancetta in a skillet over medium-high heat until crispy. Use a slotted spoon to transfer the pancetta to a plate lined with paper towels to absorb the excess oil.
- Carefully crack one egg on each piece of dough, aiming for the center. Inevitably, some of the egg white will fall off the edge of the dough and that’s perfectly fine. Add several small dollops of pesto over the pizza. Sprinkle the mozzarella pearls over the pesto layer.
- Return the pizzas to the oven and cook for 10-12 minutes, or until the crust is golden brown and the eggs are cooked to your desired level of doneness.
- Remove from the oven and let cool for 5 minutes on a wire cooling rack. Top with the diced pancetta and greats, as well as salt, pepper and crushed red pepper, as desired.
- Serve warm and enjoy!
