Recipe

Luxurious Breakfast Pizza

Crispy flatbread, creamy lemon herb ricotta, melty mozzarella, runny eggs, and a bright, tangy arugula salad on top. Weekend-brunch energy, weeknight-easy execution.

By Matt Campbell

•

4.8

A real photograph of a crispy breakfast pizza on a parchment-lined sheet pan topped with melted cheese, baked eggs, and a lemony arugula salad in natural window light

Jump to Recipe

Breakfast pizza is what happens when your morning cravings cannot pick a lane. You want eggs, you want melty cheese, you want something crisp and bready, and you also want a little zing to cut through the cozy.

This one hits all of that. We start with a flatbread style crust (store-bought pizza dough or naan totally counts), then spread on a lemony ricotta that tastes like it has plans for your weekend. After a quick bake with mozzarella, we crack in eggs and let them set just enough to stay jammy. The finishing move is a zesty, tangy arugula salad with lemon and a whisper of Dijon. It is bright. It is rich. It is the kind of breakfast that makes you pause mid-bite and recalibrate your standards.

A real photograph of a hand lifting one slice of breakfast pizza with a soft set egg yolk and stretchy melted cheese

Why It Works

Big flavor, low drama: Lemon zest, Dijon, and Parmesan give you restaurant energy without specialty ingredients.
Perfect texture stack: Crisp crust, creamy ricotta, melty mozzarella, and tender eggs with just-set whites.
Tangy finish that keeps it from feeling heavy: The arugula salad is basically a brightness filter for your breakfast.
Flexible: Make it vegetarian, add breakfast meat, swap greens, or go spicy with chili crisp.

Pairs Well With

Storage Tips

This pizza is best fresh, but leftovers are still a solid next-day win if you store them right.

Refrigerator

Cool slices completely, then store in an airtight container for up to 3 days.
If you have leftover arugula salad, store it separately. Dressed greens get soggy fast.

Reheating (best method)

Skillet: Heat a nonstick skillet over medium-low. Add pizza slice, cover, and warm 3 to 6 minutes until the bottom re-crisps and the cheese loosens up.
Oven: Bake at 375°F for 7 to 10 minutes on a sheet pan. Add fresh arugula on top after reheating.

Freezing

You can freeze baked slices (without arugula) for up to 1 month. Wrap individually, then thaw overnight in the fridge before reheating.

Common Questions

Can I use store-bought crust?

Absolutely. Refrigerated pizza dough, naan, or flatbreads all work. If you use naan or a thin, pre-baked flatbread, skip the par-bake step and shorten the total oven time so it does not over-crisp.

How do I keep the egg yolks runny?

Add the eggs after the cheese has started melting, then bake just until the whites are set. Start checking at 4 minutes. If your oven runs hot, it might be done faster than you think.

What if I do not like arugula?

Swap in baby spinach, spring mix, or thinly sliced kale. If using kale, massage it with a little lemon juice and olive oil for 30 seconds first to soften it.

Can I make this spicy?

Yes. Add red pepper flakes to the ricotta, drizzle hot honey after baking, or finish with chili crisp. Spicy plus lemon is a very good decision.

Is there a dairy-free option?

You can use a dairy-free ricotta and mozzarella alternative. The tangy salad on top helps boost flavor if the cheese is milder.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Sheet pan or pizza stone
Parchment paper (recommended and strongly suggested if using a preheated pan)
Mixing bowl
Microplane or fine grater (for lemon zest)
Chef’s knife and cutting board
Measuring cups and spoons

I started making breakfast pizza when I realized brunch at home can be a vibe without turning my kitchen into a disaster zone. The first version was basically eggs on leftover pizza, which, honestly, still slaps. But once I tried lemon zest in the ricotta and tossed a quick arugula salad on top, it turned into that fancy-feeling breakfast you would pay too much for and then immediately try to recreate. Now it is my go-to when friends are over and I want to look like I have my life together while still cooking in sweatpants.

Luxurious Breakfast Pizza

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 servings

Ingredients

Crust and base

1 lb store-bought pizza dough (or 2 large naan or flatbreads)
1 tbsp olive oil (plus more for brushing)
1 cup whole-milk ricotta
1 tsp lemon zest (from 1 lemon)
1 tbsp fresh lemon juice
1 small garlic clove, finely grated (or 1/4 tsp garlic powder)
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup grated Parmesan
1 1/2 cups shredded low-moisture mozzarella

Eggs and finish

4 large eggs
2 cups arugula
1 tsp Dijon mustard
1 tbsp olive oil
1 tbsp lemon juice (plus more to taste)
Pinch of salt and pepper
Optional: 2 tbsp chopped chives or parsley
Optional: red pepper flakes or hot honey for serving

A real photograph of a bowl of ricotta being mixed with lemon zest and grated garlic with a spoon on a kitchen counter

Instructions

Heat the oven. Set oven to 450°F. For extra crispness, place a sheet pan or pizza stone in the oven while it heats. If you preheat the pan, use parchment for an easy and safe transfer. If you are skipping parchment, keep your pan cool and build the pizza directly on it instead.
Mix the zesty ricotta. In a bowl, stir together ricotta, lemon zest, lemon juice, grated garlic, salt, pepper, and Parmesan until creamy. Taste it. If it does not make you go “okay, wow,” add another pinch of salt or a touch more lemon.
Shape the dough. On a lightly oiled surface, stretch pizza dough into a roughly 12 to 14-inch round or rectangle. Transfer to parchment (especially if using a preheated pan) and brush the outer edge lightly with olive oil. If using naan or a pre-baked flatbread: place it on parchment or a sheet pan and skip stretching.
Par-bake for structure (pizza dough only). Slide the parchment with the dough onto the preheated pan or stone (or bake on your cool pan). Bake the crust for 4 to 5 minutes until it just starts to puff and set. If using naan or flatbread, skip this step.
Add ricotta and cheese. Spread the ricotta mixture over the crust, leaving a 1/2-inch border. Sprinkle mozzarella on top. Bake until the cheese is mostly melted. Pizza dough: about 5 minutes. Naan or flatbread: about 3 to 4 minutes, just to warm through and get melty.
Add the eggs safely. Remove the pan from the oven (or pull the rack out and set it securely) before cracking eggs. Use the back of a spoon to make 4 little wells in the cheese. Crack an egg into each well. Return to the oven and bake until egg whites are set and yolks are still a little jiggly. Pizza dough: 4 to 7 minutes. Naan or flatbread: 3 to 5 minutes, start checking early so the crust does not over-brown.
Toss the tangy arugula. While the pizza bakes, toss arugula with Dijon, olive oil, lemon juice, salt, and pepper. Keep it light. You want sparkle, not a salad puddle.
Finish and serve. Pull pizza from the oven and let it rest 2 minutes. Top with arugula salad and herbs. Add red pepper flakes or a drizzle of hot honey if you want that sweet heat moment. Slice and eat immediately.

Nutrition information is estimated.

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