Arugula and Mushroom Breakfast Pizza

You never need an excuse to eat pizza in the morning. But instead of reaching for cold leftovers, start your day with a warm arugula and mushroom breakfast pizza. Creamy ricotta is spread on a nutty whole-wheat pizza crust, eliminating the need to make homemade dough or sauce. Sliced mushrooms, sweet-tart sun-dried tomatoes and peppery arugula are layered on top. No breakfast pizza is complete without eggs, and in this recipe, they’re nestled into the arugula and baked until the yolks are thick and jammy.

This breakfast pizza can easily be customized. Add some crumbled bacon or sausage if you prefer a meaty pizza, or make it extra cheesy by mixing grated Parmesan or shredded mozzarella into the ricotta. Squeeze on some Sriracha or Sriracha substitutes for spice. Whether you serve it alongside your favorite easy brunch recipes when hosting or enjoy it on your own, pizza for breakfast is always the right choice.

Arugula and Mushroom Breakfast Pizza Ingredients

• Prebaked 12-inch whole-wheat pizza crust
• Reduced-fat ricotta cheese
• Garlic powder
• Paprika
• Baby portobello mushrooms
• Sun-dried tomatoes (not packed in oil)
• Fresh arugula or baby spinach
• Balsamic vinegar
• Olive oil
• Salt
• Pepper
• Eggs

Directions

Step 1: Top the crust with cheese and vegetables

Preheat the oven to 450°F. Place the crust on a pizza pan. Spread it with the ricotta cheese, and sprinkle on the garlic powder and 1/2 teaspoon of paprika. Top it with the mushrooms and tomatoes.

Step 2: Season the arugula and layer it onto the pizza

With clean hands, massage the arugula with the vinegar, oil and 1/8 teaspoon each of salt and pepper until it’s softened. Arrange it over the pizza.

Editor’s Tip: Massaging the arugula evenly coats and seasons the greens. Use a gentle touch so the leaves don’t bruise and completely collapse.

Step 3: Add the eggs and bake

Using a spoon, make six indentations in the arugula. Carefully break an egg into each. Sprinkle the pizza with the remaining paprika, salt and pepper. Bake until the egg whites are completely set and yolks begin to thicken but are not hard, 12 to 15 minutes.

Editor’s Tip: The egg yolks will be jammy and soft, creating a silky sauce when mixed with the ricotta. For a fully set yolk, bake the pizza for a few more minutes or until the yolks are firm to the touch.

How to Store Arugula and Mushroom Breakfast Pizza

Store arugula and mushroom breakfast pizza in an airtight container in the refrigerator for up to four days. There are several ways to reheat pizza, but to keep the eggs from becoming rubbery, using a skillet on the stovetop will give you the best result.

Arugula and Mushroom Breakfast Pizza Tips

What side dishes go with breakfast pizza?

You can pair this arugula and mushroom breakfast pizza with loaded breakfast potatoes, crispy bacon, yogurt parfaits or a light and fresh fruit salad recipe. If it’s the weekend and you’re having friends over, pop open some bubbly and pour mimosas for everyone.

Can I use a cauliflower crust for arugula and mushroom breakfast pizza?

A prepared or homemade cauliflower pizza crust is a great alternative to a wheat-based crust if you want a gluten-free or low-carb option. It has a subtle, earthy and nutty taste that complements the flavors of the pizza. To prevent the cauliflower crust from getting soggy, be sure to bake it before topping it with all the cheese and veggies.

What other cheeses can I add to arugula and mushroom breakfast pizza?

This lightly cheesy pizza recipe only uses ricotta, but if you want to amp it up, add a mild, creamy option like mozzarella, Havarti or Monterey Jack. These are all good melting cheeses that will work well with the pizza toppings. If you want something new, try types of cheese you have been missing out on that have a bolder taste, like raclette, Comte or taleggio.