Margarita pizza with basil leaves and egg on wooden table closeup
With the ‘back to school’ season upon us, moms always look for quick, nutritious breakfasts that the kids will actually eat to fuel those little minds. A breakfast margherita pizza is a great start on a school day with fresh tomatoes, creamy cheese, and eggs for protein. It’s a fast breakfast that will keep them full until lunchtime.
Weekday breakfasts can be stressful, yet those are some of the most important meals of the week. Kids usually want sugary cereal, donuts, or toaster pastry, making them hyperactive until they come down from the sugar high and crash, getting lethargic, cranky, and not functioning optimally.
But it’s a win-win situation for everyone if you can give the kids something they enjoy and still offer quality, nutritious food.
This recipe works because it’s easy, fast, and really delicious. Ready-to-use crusts, jarred sauce, and pre-grated cheeses cut the prep time to fifteen minutes. You can start serving the kids breakfast in less than half an hour. Plus, this recipe is customizable to your family’s tastes.
The eggs on the pizza still have the soft, runny yolks that, when sliced, mix in with the salty cheese. If your kids aren’t fans of ‘runny eggs,’ scramble them lightly in the microwave before adding the eggs to the pizza.
Family of carnivores? Crumble cooked bacon or sausage over the top before baking. Hide sauteed vegetables beneath the cheese. Prep toppings the night before and let the kids add what they like on top of their pizza. Kids are more likely to eat something that they ‘made.’
With the ‘back to school’ season upon us, moms always look for quick, nutritious breakfasts that the kids will actually eat to fuel those little minds. A breakfast margherita pizza is a great start on a school day with fresh tomatoes, creamy cheese, and eggs for protein. It’s a fast breakfast that will keep them full until lunchtime.
1 large premade pizza crust (I used 12-inch Boboli thin-crust)
3 Roma tomatoes, sliced very thin
2 teaspoons Kosher salt
2 teaspoons olive oil
½ cup thick pizza sauce or marinara
1 cup shredded low-moisture mozzarella cheese
¼ cup grated Parmesan cheese
1 cup shredded sharp cheddar cheese
4 extra large eggs
½ cup cherry tomatoes, halved
½ cup fresh basil leaves, divided
Preheat the oven to 450 degrees.
Slice the Roma tomatoes thinly and lay in a single layer on paper towels.
Sprinkle the salt over the tomatoes. Allow them to sit for 10 minutes to remove some of the liquid.
Place the crust onto a round pizza pan.
Spread the pizza sauce thinly over the crust, leaving a one-inch border around the edge.
Layer the tomatoes over the sauce.
Tear half of the basil leaves and sprinkle over the tomatoes.
Next, spread the mozzarella cheese in an even layer.
Top with the Parmesan cheese, then the cheddar cheese.
Press the back of a tablespoon into the cheese and crust to create four indentations, one in the center of each pizza quarter.
Crack the eggs into each one of the divots.
Arrange the cherry tomato halves over the crust.
Bake the pizza in the preheated oven for 8-10 minutes or until the crust is browned, the cheese is melted, and the eggs are set, but the yolks are still runny.
Remove the pizza from the oven and rest for 5 minutes.
Slice into 8 wedges.
Serve warm.