Crispy Breakfast Pepperoni Pizza with Sunny Eggs and Cheese
Breakfast Pizza
A quick, savory breakfast pizza topped with pepperoni and sunny-side eggs.
Nutrition (per serving)
This is my go-to weekend breakfast — a thin, crispy pizza crust loaded with melty mozzarella, spicy pepperoni, and sunny-side eggs baked right on top. It’s Italian comfort that wakes you up: salty, savory, a little crisp at the edges, and utterly irresistible with runny yolks to dip your crust into.
It comes together fast and feels special enough for guests. You can use store-bought dough, swap pepperoni for cooked sausage, or pre-cook the eggs if you prefer firmer yolks—either way, it’s a joyful, hands-on breakfast that tastes like you spent more time on it than you did.
Ingredients
- Pizza dough (store-bought or homemade):1 lb
- Olive oil:1 tbsp
- Pizza sauce:1/2 cup
- Shredded mozzarella cheese:8 oz
- Sliced pepperoni:4 oz
- Large eggs:4 pieces
- Grated Parmesan cheese:2 tbsp
- Fresh basil leaves:6 pieces
- Crushed red pepper flakes:1/4 tsp
- Kosher salt:1/2 tsp
- Freshly ground black pepper:1/4 tsp
- Cornmeal (for dusting):1 tbsp
Instructions
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Preheat the oven to 500°F with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes while you prepare the pizza.
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On a lightly floured surface, stretch or roll the dough to about a 12-inch round. Transfer to a piece of parchment dusted with cornmeal for easy handling.
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Brush the dough lightly with olive oil, leaving a small rim for the crust. Spread the pizza sauce evenly over the surface, stopping about 1/2 inch from the edge.
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Scatter the shredded mozzarella over the sauce, then arrange the pepperoni slices in a single layer. Sprinkle the grated Parmesan and crushed red pepper flakes evenly. Season lightly with kosher salt and black pepper.
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Slide the parchment and assembled pizza onto the preheated stone or baking sheet and bake for 8–10 minutes, until the crust is just turning golden and the cheese is bubbling.
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Remove the pizza briefly from the oven. Carefully crack the eggs directly onto the pizza, spacing them across the surface (4 eggs for 4 servings). Return to the oven and bake 6–8 minutes more, until the whites are set but yolks remain soft. For firmer yolks, bake 1–2 minutes longer.
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When done, remove the pizza and sprinkle with fresh basil leaves. Let rest 2 minutes, then slice into 4 pieces and serve hot so each slice gets an egg and plenty of pepperoni.
Tips & Notes
- If your oven can’t reach 500°F, bake on the highest setting and add 2–4 minutes to the cook time; a preheated baking sheet helps crisp the crust.
- To avoid runny yolks, gently make shallow wells in the cheese before cracking eggs in, or lightly pan-fry eggs and place them on the pizza after baking.
- Use a pizza stone or inverted heavy baking sheet for the crispiest bottom crust.
- Leftover pizza makes a terrific lunch—reheat briefly in a hot skillet to revive the crisp crust.
