Garlic Herb Veggie Breakfast Pizza

This Garlic Herb Veggie Breakfast Pizza is my answer to those busy mornings when I crave something both wholesome and indulgent. Creamy cheese, a garden's worth of bright veggies, and a punchy homemade garlic herb sauce all baked into one bubbly golden crust. Eggs nestled right on top bring it all together for a feel-good start to the day.

The first time I made this was for a late Sunday breakfast with my family and now it is a must every month. Watching the yolks go perfectly runny is our favorite part.

Ingredients

• Prepared pizza dough: about 300 grams for a chewy crisp base look for dough with minimal ingredients for best flavor
• Olive oil: gives the crust a golden brown finish use extra virgin for best taste
• Unsalted butter: forms the base of the garlic herb sauce choose a high-quality butter for richer flavor
• Garlic: fresh cloves are a must for fragrance and bite mince finely for even flavor
• Fresh parsley: earthy and bright opt for flat-leaf for best texture
• Fresh thyme leaves: they add a subtle woodsy note choose stems with plump leaves
• Fresh basil: herbal and sweet always go for fresh over dried here
• Salt and black pepper: balance and sharpen the herb mix use kosher salt and freshly ground pepper if possible
• Baby spinach: gently sweet and packed with nutrients pick leaves that are vibrant green
• Red and yellow bell peppers: for color and crunch look for firm shiny skins
• Red onion: adds mild sharpness slice thin for the right texture
• Cherry tomatoes: juicy with a touch of sweetness choose tomatoes that are firm and glossy
• Mushrooms: earthy and umami-packed wipe clean before slicing to keep them fresh
• Shredded mozzarella cheese: for classic melt and stretch go for whole milk varieties for extra creaminess
• Crumbled feta cheese: tangy and salty choose block feta and crumble yourself for best taste
• Large eggs: they bake up into deliciously creamy pockets look for fresh free-range eggs if possible

Instructions

Preheat the Oven:

Get your oven roaring hot at 220 degrees Celsius or 425 degrees Fahrenheit and place a pizza stone or baking sheet inside to heat up thoroughly This step gives your pizza a crispier crust

Shape the Dough:

Sprinkle a little flour on your counter and roll out the dough to a twelve inch round Use your rolling pin to gently stretch the dough starting from the center out Keep the thickness even Brush with olive oil which will help brown the edges and prevent sogginess

Make the Garlic Herb Sauce:

In a small saucepan melt the butter over medium heat When foamy add minced garlic and let it sizzle for about a minute Stir often until fragrant but do not let it burn Add your chopped parsley thyme and basil plus a pinch of salt and black pepper Remove from heat and stir well

Sauce and Cheese Layer:

Spoon the garlic herb sauce evenly over your prepared dough Spread it all the way to the edges so every bite gets the flavor Sprinkle mozzarella cheese in a blanket over the sauce for gooey meltiness

Layer the Veggies:

Scatter chopped spinach sliced peppers red onion cherry tomatoes and mushrooms over the cheesy layer Press them lightly into the cheese so they stick Top with crumbled feta for tang and pops of creaminess

Add the Eggs:

Use the back of a spoon to create two small wells in the toppings Carefully crack one egg into each spot so the yolks stay whole

Bake the Pizza:

Carefully transfer the pizza onto the preheated stone or baking sheet Bake for fifteen to eighteen minutes The crust will puff and brown cheese will bubble veggies become tender and eggs just set Be attentive for the final minutes to catch the eggs at your favorite doneness

Finish and Serve:

Remove the pizza and let it cool a minute before slicing This helps the cheese set and keeps your eggs just runny enough Serve warm

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Cutting into the pizza while the eggs are just set is my top moment The bright veggies against the melting cheese remind me of waking up at my grandmother's farmhouse and all of us fighting for the corner slice

Storage Tips

Keep leftover pizza in an airtight container in the fridge up to two days The crust stays crisp best if you reheat slices in a hot skillet or oven instead of the microwave For best flavor enjoy fresh but it can be reheated for a quick snack

Ingredient Substitutions

No fresh herbs Use half the amount of dried herbs in the sauce Swap mozzarella for provolone or a mild cheddar for deeper flavor Kale baby arugula or even Swiss chard all work well in place of spinach For dairy free use a vegan cheese blend and plant based butter

Serving Suggestions

Cut into smaller pieces for a brunch platter or as a hearty breakfast with fruit salad Add a drizzle of hot sauce or sprinkle with chives before serving Serve with a light salad of greens and lemon if you want a refreshing side

Cultural and Historical Context

Breakfast pizza has evolved from Italian pizza al taglio but with a uniquely American brunch twist The use of eggs and garlic herb sauce shows how global flavors have been welcomed and celebrated at the breakfast table in recent years

Seasonal Adaptations

Fresh asparagus or zucchini in spring adds sweetness Roasted pumpkin or butternut squash makes a fall version irresistible Use sun-dried tomatoes or marinated artichokes for extra flavor in winter Choose a thick and chewy crust for more filling slices Use room temperature dough for easier rolling Add eggs for a creamy satisfying finish

Success Stories

This recipe has made its way into my brunchtime toolkit and I love how it gets rave reviews from friends who visit Everyone loves customizing their veggie toppings and it is my favorite way to turn leftover produce into something crowd pleasing

Freezer Meal Conversion

Prepare pizza as directed but skip the eggs and bake for about twelve minutes Once cooled wrap tightly and freeze for up to a month To serve thaw add fresh eggs and finish baking for the remaining time

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This breakfast pizza brings together all the best flavors for a morning celebration. Serve warm and savor every bite alongside good company.

Answers to Recipe Questions

→ Can I use pre-made pizza dough?

Yes, a prepared dough works well and saves time. Roll it out and proceed with toppings for convenience.

→ Which herbs enhance the garlic sauce best?

Fresh parsley, thyme, and basil bring out a fragrant, savory flavor in the sauce. Adjust to your taste preferences.

→ What vegetables can I add or substitute?

Zucchini, asparagus, or kale are great additions. Use any fresh produce you enjoy or have on hand.

→ How do I achieve runny or set eggs on top?

Bake less for runnier yolks or a bit longer for fully set eggs. Keep an eye through the oven door for your desired doneness.

→ Is it possible to make this dish ahead?

It's best enjoyed fresh, but you can prep toppings and sauce ahead. Assemble and bake just before serving for best results.

→ What cheeses work as alternatives?

Try adding goat cheese, cheddar, or a dairy-free alternative, depending on your dietary needs and flavor preferences.