Can I use homemade pizza dough instead of pre-made crust?

Absolutely! My favorite homemade crust is a simple 24-hour dough - just plan ahead. If using raw dough, par-bake it for 5 minutes before adding toppings to prevent sogginess. The beauty? Fresh dough gives you that perfect chewy-crispy texture!

How do I keep the egg yolks runny?

Timing is everything! Pull your Margherita breakfast pizza at 12 minutes for perfectly jammy yolks. The residual heat will continue cooking them slightly, so err on the side of underdone. Pro tip: The eggs should jiggle like Jell-O when you gently shake the pan.

Can I freeze leftovers?

Honestly? Eggs don't freeze well, so this pizza's best enjoyed fresh. If you must, freeze just the sauced/cheesed crust, then add fresh eggs when reheating. Thaw overnight in the fridge before baking as usual - it won't be quite the same, but still tasty!

25-Minute Margherita Breakfast Pizza That Will Wow You

Description

A simple and delicious Margherita pizza with a breakfast twist. Fresh ingredients make this a perfect morning meal.

Ingredients

1 pre-made pizza crust
1/2 cup tomato sauce
1 cup shredded mozzarella cheese
2 eggs
1/4 cup fresh basil leaves
1 tbsp olive oil
Salt and pepper to taste

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Instructions

Preheat oven to 400°F (200°C).
Spread tomato sauce evenly over the pizza crust.
Sprinkle mozzarella cheese on top.
Crack the eggs onto the pizza, spacing them apart.
Drizzle with olive oil and season with salt and pepper.
Bake for 12-15 minutes until the crust is golden and eggs are set.
Top with fresh basil before serving.

Notes

Use fresh basil for best flavor.
Adjust baking time if you prefer runny or firm eggs.
Add cherry tomatoes for extra freshness.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: Italian