January: Breakfast Pizza

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Breakfast Pizza finish with script

Buon giorno!

Pizza! Pizza! Pizza! Everybody has a pizza – a dough – a fave. But – do you have a BREAKFAST PIZZA? Here is the true “breakfast of champions” – a sure bet for your  “home team”. This pizza has all the breakfast elements you might look for – dough, cheese, sausage, spinach, and of course, the EGG. Add some champagne to wash it down, and Yeah – there’s a breakfast!

Actually, this one is more of a flatbread than a pizza – as it is cooked in the oven at 450 – no charred crust – no stone, cornmeal etc.  You can make a large one or make a few “pizzettes” (small individual pizzas).

The birth of this pizza: It’s funny sometimes how recipes come to life. This one was the result of a head scratching moment trying to select the perfect birthday treat for my very sweet and deserving daughter in law, Laura. I was out of ideas at the time and asked her what she might like. Her first words were “Linda’s Pizza”. While flattered, I pointed out that we were planning on a breakfast celebration, but this did not deter our persistent and resourceful Laura. She immediately suggested BREAKFAST PIZZA! The rest is now family history. We all put our heads together and volunteered our ideas for ingredients and… talk about a BREAKFAST – WOW! We decided it was a winner and resolved to place it in the family favorites rotation.

The jewel in the crown was definitely the fried egg for the top. This is a MUST and makes this pizza amazingly rich and well.. just perfect. Note: if making individual pizzettes, simply place one fried egg on top. If you are making a large pizza to feed several as we did, you will want to serve each person a fried egg on top of his or her slice.

A little story: This kind of reminds me a little of an old family story.  My father, Attilio, was known for his perfect eggs. He would set out to make an egg for himself, after first asking if anyone else wanted one. When he had no requests for more eggs, he just made one for himself. Family members would peer over his shoulder longingly at sight of the single artfully cooked egg, and he ultimately had to share it. I can’t tell you how many times this happened. Same idea here – I guarantee that all those who opt out on the egg will surely come around, once they see how much it adds to the flavor of the slice!

Now, before we begin – do you want an egg or not? I am not sharing!!


Makes a large pizza or several pizzettes


My Mother, Loretta’s, famous pizza dough. Recipe: HERE

Olive Oil

Whole Milk Ricotta Cheese

Mozzarella Cheese – grated or sliced – 8 oz. for one large pizza

Cooked Italian Sausage, casings removed

Fresh Spinach leaves – uncooked

Parmigiano-Reggiano Cheese

Red Pepper Flakes (optional)

Fried Eggs

Extra Virgin Olive Oil for drizzle


After clicking on the link to my mother’s famous pizza dough, follow the instructions to make it. If you are making one large pizza, you will want to divide your finished dough into 2 large balls – one for this pizza and one for the freezer. If making pizzettes or individual pizzas as described in the text above, divide your dough into several smaller balls. I always like to make my dough ahead and freeze it.

Roll out your dough for the pizza and brush with olive oil to seal it.

Next spoon some Ricotta in several places on the dough. Follow this with the grated or sliced mozzarella.

Now place your cooked Italian sausage over the cheese.

Place as much of the fresh uncooked spinach leaves on top as you like and follow with a sprinkle of the Parmigiano.

Breakfast pizza 1

(If you like a little spice, add a little dried red pepper flakes.)

Drizzle with Extra Virgin Olive Oil.

Because, as the post describes, this is more of a flatbread than the traditional pizza – Bake it in a 450 oven for about 30-40 minutes until cheese is melted and crust is cooked.

When finished, remove it from the oven. If you are making one large pizza, make a fried egg for each slice, and serve it on top of the slice. If making smaller individual pizzas or pizzettes, make one fried egg for each pizza and place the egg in the middle as shown in the photo.

Prepare for eating noises of satisfaction as each yolk is broken, and your guests bite into this breakfast delight.

So – your BREAKFAST PIZZA awaits! Don’t forget the champagne chaser – Not explainable but definitely worthy – It just tastes better!

Breakfast Pizza Promo


 Comments are welcome in the “Speak Your Mind Area” beneath this post online.




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  1. I know from personal experience this one is delicioso! Such a great recipe, Linda!

    • Thank you, Christina! So happy you liked it. You are welcome to be a taste tester again anytime!