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This breakfast pizza recipe is topped with creamy ricotta cheese, sautéed spinach and red onion, and whole eggs baked right on top until perfectly yolky. A fun weekend breakfast or holiday brunch recipe!
This post was originally sponsored by Galbani Ricotta, published in March 2021 and has been updated for content.
We absolutely love breakfast food in our house and I'm always looking to create new and fun recipes. This breakfast pizza recipe with ricotta cheese is great for not only breakfast, but also for brunch or even breakfast for dinner!
Serve this savory breakfast pizza with a rossini cocktail, cheddar chive biscuits or a citrus salad!
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🧀 Ingredient notes
- Pizza Dough - I typically use homemade pizza dough, however store bought pizza dough will work as well. You will need approximately 1 pound of pizza dough or enough for a 12 inch pizza.
- Cheese - Ricotta is a thick and creamy Italian cheese goes great on this breakfast pizza recipe with eggs and is a delicious alternative to traditional mozzarella cheese. It's gives it a super creamy texture and cheesy factor, just like in my pizza bianca.
- Vegetables - Spinach and red onion are added to the toppings for this pizza. Additional veggies that would be great are sautéed mushrooms, artichokes hearts or roasted red peppers!
📋 Substitutions and variations
- Meat - Add cooked Italian sausage, salami or even grilled chicken.
- Spicy - Sprinkle the finished pizza with crushed red pepper or your favorite hot sauce.
- Gluten Free - Use a gluten-free pizza dough or crust.
🔪 Step by step instructions
First, stretch the pizza dough into a circle and place it on a pizza stone or sheet pan that has been sprinkled with cornmeal. Drizzle the dough with olive oil, season it with salt and pepper and pre-bake the crust for 5 minutes.
While the crust is pre-baking, cook the red onion in olive oil until softened, then add the spinach and cook until it just wilts.
Remove the pizza crust from the oven and spread the ricotta cheese over the entire crust. Top with the spinach and onions and then using the back of a spoon create three small nests for the eggs.
Add the eggs to the nests in the ricotta cheese and place the pizza back in the oven for 15 minutes until the crust is browned and the eggs are cooked, with slightly runny yolks. Allow the pizza to sit for 5 minutes before slicing and serving.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Make sure to sprinkle the pizza stone or sheet pan with cornmeal. It helps to prevent sticking but also makes a crispy delicious crust.
- Crack the eggs one at a time into a small bowl before putting them on the pizza. That way if you have a bad egg or get some shells in there, you don't ruin the whole pizza.
- Everyone's oven is different, so keep an eye on the crust and pizza while it's cooking. If it browns too quickly, reduce the heat to 425˚.
🍕 The best pans for cooking pizza
- Baking Sheet - An everyday non-stick baking sheet is fine for making pizza at home. If you don't have the storage space for specialty pizza pans, stones or steels, this is a great multi-purpose pan. Make sure you drizzle the pan with oil or sprinkle it with cornmeal to help create that crispy crust and prevent sticking.
- Pizza Pan - If you have the room, one of my favorite everyday pans to use is this aluminized steel pizza pan. It's easy to store and helps create crispy crust. Make sure to use olive oil or cornmeal to help create the best crust and prevent sticking as well.
- Pizza Stone - A pizza stone is also a popular choice for home cooks who make pizza often. It mimics the high heat absorption and retention of a traditional pizza oven, giving you an irresistibly crispy crust. This is bulkier and harder to store, but it is versatile. They can be found in round, square and rectangle shapes and used both in an oven or for cooking pizza on the grill.
- Pizza Steel - A higher end option is a pizza steel, which has superior heat conductivity for a crisp crust and a faster cooking time. This can also be used in the oven or on the grill and is a fantastic option for baking crusty bread!
- Cast Iron Skillet - One last option to cook pizza is in a cast iron skillet. While it requires a few extra steps, Cast Iron Skillet Pizza makes for a super crispy crust that is still fluffy and chewy. Cast iron skillets are also a great multi-purpose pan in the kitchen. They can be used for making roast chicken, homemade drop biscuits, or a complete pot roast dinner.
🥡 Storage suggestions
Leftover breakfast pizza will keep in an airtight container in the refrigerator for 3-5 days and can be reheated in the microwave or oven until heated through.
🍕 More pizza recipes
If you love this breakfast pizza recipe, check out these other pizza recipes that I know you will love too!
Recipe
Breakfast Pizza Recipe
Ingredients
- 1 Tablespoon cornmeal
- 1 pound pizza dough, homemade or store bought
- 2 Tablespoons olive oil, divided
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon black pepper
- ¼ medium red onion, sliced thinly
- 3 cups fresh baby spinach
- 15 ounces ricotta cheese
- 3 large eggs
Instructions
- Preheat the oven to 450˚ and sprinkle a pizza stone or sheet pan with cornmeal.
- Stretch and shape pizza dough into a 12" circle and place on the prepared pizza stone or sheet pan.
- Drizzle crust with 1 Tablespoon of the olive oil and then sprinkle with ½ teaspoon of the salt and ¼ teaspoon of black pepper.
- Place pizza in pre-heated oven for 5 minutes to pre-bake.
- While pizza is pre-baking, heat remaining 1 Tablespoon of olive oil in a medium saute pan over medium heat.
- Add in sliced onions and remaining ¼ teaspoon of salt and saute for 3 minutes until the onions just start to soften. Add in fresh spinach and saute for 1 more minute until the spinach just wilts. Remove from the heat and set aside.
- Remove pizza from the oven when the crust is done pre-baking. The olive oil should be bubbly on top, the crust should not be soft anymore and it might be slightly browned on the edges.
- Spread ricotta cheese over the entire crust, leaving a little bit of an edge for the crust. Top the ricotta with the sauteed spinach and onions.
- Using the back of a spoon, create three small nests in the ricotta cheese that are deep enough to hold each egg.
- Crack each egg, one at a time into a small bowl and then pour into each nest.
- Carefully place the pizza back in the oven and finish baking for 15 minutes. The crust should be browned around the edge and the whites of the eggs should be cooked, but the yolks should be runny.
- Remove pizza from the oven and let sit for 5 minutes before slicing and serving.
Notes
- Sprinkling the stone or sheet pan with cornmeal with help to prevent sticking, but also makes a crispy delicious crust.
- Crack the eggs one at a time into a small bowl before putting them on the pizza in case there is a bag egg or shell that gets in.
- Keep an eye on the crust and pizza while it's cooking. If it browns too quickly, reduce the heat to 425˚.
- Pizza is done with the crust is browned and the eggs are cooked, with slightly runny yolks.
Substitutions and Variations
- Veggies - Sautéed mushrooms, artichoke hearts or roasted red peppers are other vegetables that could be added.
- Meat - Add cooked Italian sausage, salami or even grilled chicken.
- Spicy - Sprinkle the finished pizza with crushed red pepper or hot sauce.
- Gluten Free - Opt for gluten free pizza dough or crust.
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