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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: breakfast margherita pizza, breakfast recipes, school day recipes, kid friendly breakfasts, pizza, margherita pizza, egg pizza, baked eggs