This breakfast pizza with sourdough crust is the perfect way to start the day with a warm, hearty, and flavorful meal. A crispy sourdough base is topped with juicy tomatoes, melted cheese, green onions, and perfectly baked eggs for a breakfast that feels both comforting and special. Whether you’re making it for a weekend brunch or a quick family breakfast, this recipe delivers incredible flavor with simple ingredients.
Why You’ll Love This Recipe
This breakfast pizza combines all the best breakfast flavors in one delicious slice. The sourdough crust adds a rich tangy flavor and crisp texture that pairs beautifully with gooey cheese and fresh toppings.
It’s also highly customizable. You can switch the vegetables, cheeses, or protein depending on what you have available. The recipe is simple enough for beginners yet impressive enough for guests.
Another reason to love this recipe is that it works for breakfast, brunch, or even dinner. It’s filling, comforting, and easy to prepare ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the sourdough crust:
2 cups all-purpose flour
1/2 cup active sourdough starter
3/4 cup warm water
1 tablespoon olive oil
1 teaspoon salt
For the toppings:
2 medium tomatoes, thinly sliced
1 tablespoon olive oil
1 teaspoon salt
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
2 green onions, sliced
4 large eggs
1/2 teaspoon black pepper
Directions
Begin by preparing the sourdough crust. In a large mixing bowl, combine the flour, sourdough starter, warm water, olive oil, and salt. Mix until a soft dough forms. Knead the dough for about 8 minutes until smooth and elastic.
Place the dough into a lightly greased bowl, cover it, and let it rest at room temperature for 6 to 8 hours or until doubled in size.
Preheat your oven to 425°F (220°C). If using a pizza stone or cast iron skillet, place it in the oven while preheating for a crispier crust.
Roll the dough into a large circle on a lightly floured surface. Transfer it carefully to parchment paper or a pizza peel.
Arrange the thinly sliced tomatoes over the crust. Drizzle olive oil over the top and sprinkle with salt. Bake the crust for 12 to 15 minutes until lightly golden.
Remove the pizza from the oven and sprinkle mozzarella and cheddar cheese evenly over the crust. Add the sliced green onions.
Carefully crack the eggs on top of the pizza, spacing them evenly apart. Sprinkle black pepper over everything.
Return the pizza to the oven and bake for another 8 to 10 minutes, or until the egg whites are fully set and the cheese is melted and bubbly.
Allow the pizza to cool slightly before slicing and serving.
Servings and timing
Servings: 4 servings
Prep Time: 20 minutes
Resting Time: 6 to 8 hours
Cook Time: 25 minutes
Total Time: Approximately 8 hours 45 minutes
Variations
You can easily customize this breakfast pizza to suit your preferences.
For a veggie-packed version, add sautéed mushrooms, spinach, or bell peppers. If you enjoy spicy flavors, sprinkle crushed red pepper flakes on top before baking.
Swap the cheddar cheese for pepper jack or feta for a different flavor profile.
For a lighter option, use fewer eggs and add extra vegetables. Fresh herbs like parsley or basil also make a delicious finishing touch.
Storage/Reheating
Store leftover breakfast pizza in an airtight container in the refrigerator for up to 3 days.
To reheat, place slices in a 350°F oven for about 8 minutes until warmed through. This helps keep the crust crisp. You can also reheat slices in a skillet over medium heat for a few minutes.
Avoid microwaving if possible, as it may make the crust soft.
You can freeze baked slices individually wrapped for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use store-bought pizza dough?
Yes, store-bought pizza dough works well if you want to save time.
Do I need active sourdough starter?
Yes, active sourdough starter gives the crust the best rise and flavor.
Can I make the dough ahead of time?
Absolutely. The dough can be refrigerated overnight after the first rise.
What cheese works best for breakfast pizza?
Mozzarella and cheddar provide a great balance of meltiness and flavor.
Can I make this recipe vegetarian?
Yes, this recipe is naturally vegetarian and works well with extra vegetables.
How do I keep the crust crispy?
Preheating a pizza stone or cast iron skillet helps create a crisp crust.
Can I cook the eggs separately?
Yes, you can fry or scramble the eggs separately and add them after baking.
What vegetables pair well with breakfast pizza?
Spinach, mushrooms, onions, and bell peppers are excellent choices.
Can I freeze the sourdough dough?
Yes, freeze the dough after the first rise for up to 3 months.
Is breakfast pizza good for brunch gatherings?
Definitely. It’s easy to slice and serve for groups and special occasions.
Conclusion
Breakfast pizza with sourdough crust is a delicious and satisfying meal that transforms simple breakfast ingredients into something truly special. The tangy homemade crust, melted cheese, fresh toppings, and baked eggs create a perfect combination of flavors and textures. Whether you serve it for a cozy family breakfast or a weekend brunch with friends, this recipe is guaranteed to become a favorite in your kitchen.
This breakfast pizza with sourdough crust is a hearty and flavorful meal featuring a crispy tangy crust topped with juicy tomatoes, melted mozzarella and cheddar cheese, green onions, and perfectly baked eggs. Ideal for breakfast, brunch, or even dinner, this homemade pizza is comforting, satisfying, and easy to customize.
Ingredients
2 cups all-purpose flour
1/2 cup active sourdough starter
3/4 cup warm water
1 tablespoon olive oil
1 teaspoon salt
2 medium tomatoes, thinly sliced
1 tablespoon olive oil
1 teaspoon salt
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
2 green onions, sliced
4 large eggs
1/2 teaspoon black pepper
Instructions
In a large mixing bowl, combine the flour, sourdough starter, warm water, olive oil, and salt until a soft dough forms.
Knead the dough for about 8 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let it rest at room temperature for 6 to 8 hours until doubled in size.
Preheat the oven to 425°F (220°C). Place a pizza stone or cast iron skillet in the oven if using.
Roll the dough into a large circle on a lightly floured surface.
Transfer the dough carefully onto parchment paper or a pizza peel.
Arrange the sliced tomatoes evenly over the crust.
Drizzle with olive oil and sprinkle with salt.
Bake the crust for 12 to 15 minutes until lightly golden.
Remove the pizza from the oven and sprinkle mozzarella and cheddar cheese evenly over the crust.
Add the sliced green onions.
Carefully crack the eggs evenly across the pizza.
Sprinkle black pepper over the top.
Return the pizza to the oven and bake for another 8 to 10 minutes until the egg whites are set and the cheese is melted and bubbly.
Allow the pizza to cool slightly before slicing and serving.
Notes
Store-bought pizza dough can be used instead of homemade sourdough dough.
Add mushrooms, spinach, or bell peppers for extra vegetables.
Pepper jack or feta cheese can replace cheddar for different flavors.
Fresh herbs like parsley or basil make a great garnish.
Preheating a pizza stone or skillet helps create a crisp crust.
Cooked bacon, sausage, or turkey sausage can be added for extra protein.
Store leftovers in the refrigerator for up to 3 days.
Freeze baked slices individually wrapped for up to 2 months.
