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What’s Up, Hungry People

Pizza is the best meal of the day! I absolutely adore all kinds of pizza, especially those I can savor for breakfast. The standout feature of this breakfast pizza is its use of straightforward, easily accessible ingredients that you can whip up in no time—guaranteed to rouse even the soundest sleepers.

Puff pastry forms an impeccable base for our breakfast pizza, boasting a light and flaky texture similar to a croissant. It’s a clever move to ‘precook’ the puff pastry prior to topping it, ensuring that the base remains crisp and robust enough to hold the toppings, especially the eggs.

As a fan of especially runny eggs, I cook mine just until they reach that perfect wobble. However, for those who prefer their eggs soft or firm, simply adjust the broiling time to achieve your desired consistency of ‘wobbliness’.

To elevate the flavors, I liberally drizzle sriracha over the finished pizza, complemented by spicy jalapeño peppers for that extra morning zing. But don’t hesitate to personalize your pizza with your preferred toppings, from traditional pepperoni and mushrooms to more unconventional choices like lox and cream cheese—the possibilities are endless!

Here’s What You Need

Puff pastry: Creates a flaky, light base for toppings.
Butter: Adds richness and helps brown the pastry.
Pizza sauce: Provides a savory foundation for the toppings.
Red onion: Offers a mild, slightly sweet flavor.
Tomato: Adds freshness and moisture.
Jalapeño peppers: Introduce a spicy kick to wake up the taste buds.
Eggs: Bring a hearty, protein-rich element; cooked to preference.
Sriracha: Delivers a bold, spicy finish.
Parmesan: Gives a salty, umami flavor boost.
Green onions: Sprinkle on top for color and a sharp, crisp taste.

Let’s Cook

Start by preheating your oven to 375°F. This ensures a perfect cooking environment for your puff pastry. Roll out your thawed puff pastry on a sheet lined with parchment paper. Aim for even thickness to ensure uniform cooking. Lightly brush the surface with melted butter, then fold the edges slightly to form a raised rim. Pop it into the oven to pre-bake for a few minutes until it’s just turning golden.

Adding the Toppings

Once your base is set, spread a layer of pizza sauce, stopping right at the raised edges. Layer thinly sliced onions and tomatoes evenly across the sauce. Scatter your diced jalapeños and any other toppings you desire over the top. This layering ensures every bite is packed with flavor. Slide it back into the oven for a quick bake to meld the toppings together.

Finishing with Eggs

Now for the eggs—crack them carefully onto the pizza, aiming to keep the yolks intact for that perfect runny center. Season with salt and pepper to taste. Bake until the egg whites are set but the yolks are still runny. Watch the oven closely; the perfect egg is all about timing.

The Final Touches

Let your pizza cool slightly before slicing. This brief rest allows the ingredients to settle and the crust to firm up, making it easier to serve. Drizzle with sriracha to taste, sprinkle on some Parmesan, and add a few green onions for a fresh, sharp finish.

Puff Pastry Breakfast Pizza Tips

Pre-baking the crust: For the best base, pre-bake your puff pastry until just golden. This helps prevent sogginess once the toppings are added. It’s crucial not to skip this step, especially if you prefer your breakfast pizza with a crispy bottom.
Choosing your egg doneness: The cooking time for your eggs can vary based on how runny or firm you like them. Keep a close eye during the final minutes of baking. If the eggs aren’t setting as you’d like, a quick broil can help finish them off without overcooking the rest of your toppings.
Handling spicy toppings: If you’re sensitive to heat but still want a kick, consider using less jalapeño or substituting with a milder pepper. Adjusting the amount of sriracha can also help control the spice level while maintaining the vibrant flavor profile.
Customizing your toppings: Feel free to experiment with different toppings based on what you have on hand or your personal preferences. This recipe is versatile, making it easy to swap out ingredients like meats, vegetables, or even cheeses.

So, there you have it, a breakfast pizza that’s sure to kickstart your day with a bang! Whether you’re fueling up for a busy day or simply looking to indulge in a little morning decadence, this dish delivers on all fronts.

With its flaky puff pastry crust and customizable toppings, you can make this breakfast pizza uniquely yours. Don’t be afraid to mix and match ingredients based on your preferences or what you have on hand. The key to a successful morning feast is ensuring you enjoy the process as much as you do the eating. Gather your favorite toppings, get that oven heated, and prepare to impress with this easy breakfast pizza.

Puff Pastry Breakfast Pizza

The Starving Chef

Whip up this easy puff pastry breakfast pizza, topped with eggs, sriracha, and your favorite veggies for a perfect morning treat.

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Prep Time 20

Cook Time 20

Total Time 40

Course Breakfast, Pizza

Cuisine Breakfast, Pizza, Quick & Easy

Servings

Equipment

Ingredients

1 sheet puff pastry
3 eggs
4 tablespoons butter melted
3 tablespoons pizza sauce
½ cup red onion sliced thin
1 tomato sliced thin
1 jalapeno diced
3 tablespoons red & yellow bell peppers diced
3 tablespoons sausage cooked & crumbled
½ teaspoon onion powder
½ teaspoon garlic powder
1 tablespoon fresh parsley finely chopped
sriracha for drizzling
grated Parmesan for topping
green onion for topping
salt & pepper to taste

Instructions

Preheat the oven to 375°F. Let the puff pastry thaw until it easily unfolds. Place the pastry on parchment paper or greased foil. Roll out the pastry so it is an even thickness. Brush about two tablespoons of the melted butter over the surface of the puff pastry. Fold the edges inwards to create a thick crust edge. (OPTIONAL: Bake the pastry for 3-5 minutes, until it is lightly golden and puffed.)
Spread the pizza sauce onto the puff pastry, all the way to the folded edges. Arrange the onion and tomato slices in a single layer on the dough, then top with diced jalapeño, sausage, and red and yellow peppers, as desired. Bake for 5-8 minutes, until the edges are puffed up and beginning to brown.
Stir the onion powder and garlic powder into the remaining melted butter. Brush this butter mixture onto the edges of the puff pastry crust. Crack the three eggs onto the pizza—it’s okay if the whites overflow the edges slightly, but try to keep as much on the top of the pizza as possible. Sprinkle on the parsley and season with salt and pepper, to taste.
Bake for 8-10 minutes at 375°F. If the eggs need more cooking, broil for an additional 3-4 minutes or until the eggs reach your desired doneness. Aim for 4-5 minutes for soft eggs, 5-7 minutes for hard eggs.
Let the pizza rest for about five minutes before cutting, to let the dough finish cooking and set. Drizzle with Sriracha as desired, along with grated Parmesan cheese and any remaining parsley for garnish. Serve immediately and enjoy!