Farmers Market Vegetable Breakfast Pizza

Pizza for breakfast! No, not the left over kind that you eat cold straight out of the refrigerator, an actual veggie and egg filled pizza that is meant for breakfast. Not that I’m opposed to the other kind. Josh and I love eating at local restaurants, but truthfully we don’t eat out very often, and while we’ve had the opportunity to try several of the local spots in Nashville, there are SO many we have not. And at the rate they’re opening up, it’s very likely that we’ll never try them all. However, I have several friends who are foodies in the restaurant scene and I often pick their brains to see what they ordered at various places, the quality of the food, interest of the menu, etc. Several years ago, a good friend of mine talked about a pizza place in Nashville that she and her friends had visited several times and they often got a pizza that had an over-easy egg on it. She said she knew it sounded odd, but it somehow worked and was amazing.

I never did end up eating at that restaurant, but the idea of an egg on pizza stuck with me and when I had an abundance of tomatoes from my CSA {Community Supported Agriculture}, homemade pizza sauce sounded like a fun and easy way to use some of them up. I looked at the other things in my CSA box and decided a veggie pizza would be good, then the over-easy egg thing popped in my head, and voila – we have this tasty Farmers Market Breakfast Pizza!

The tomato sauce was a breeze to make, full of flavor from the ripe tomatoes, garlic, fresh onions and herbs, making a wonderful base for this pizza. The kale and squashes add a lovely earthy flavor that pair well with the mozzarella and egg. If you’re looking to swap up the old breakfast routine, give this one a try – or of course there’s always breakfast for dinner. Enjoy!

Print Recipe

5 from 1 vote

Farmers Market Breakfast Pizza

This Farmers Market Breakfast Pizza is full of late-summer vegetables, topped with an egg, and baked to a golden perfection.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Breakfast/Lunch

Cuisine: American, Italian

Keyword: pizza

Servings: 2 -3

Author: Kaylee Pauley

Ingredients

• 1/2 pizza dough of choice
• 1/2 cup homemade pizza sauce recipe below
• 1/2 cup chopped kale
• 1/3 cup sliced onions
• 1/2 medium zucchini thinly sliced
• 1/2 medium yellow squash thinly sliced
• 1/2 cup shredded mozzarella cheese
• 3 eggs
• Pizza Sauce:
• 1 tbsp coconut oil
• 3 garlic cloves minced
• 1 cup sweet onions finely chopped
• 1/4 cup water
• 3 cups chopped organic cherry tomatoes
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tsp sugar
• 1 tbsp dried parsley
• 1 tsp dried basil
• 8-10 fresh basil leaves finely chopped

Instructions

• For the sauce: Add coconut oil, minced garlic, and sweet onions to sauce pan and cook over medium heat until onions are translucent, approx 5-6 minutes.
• Add water, chopped tomatoes and all spices and herbs, then continue cooking another 2-3 minutes, reduce heat and simmer 5 more minutes, or until tomatoes have released their juices and cooked down.
• Remove sauce pan from stove, allow to cool 2-3 minutes, then add to NutriBullet or food processor and process 8-10 seconds or until sauce reaches a thick, slightly chunky consistency.
• For the Pizza: Preheat Oven to 400 degrees.
• Spray pizza pan with coconut oil cooking spray, roll out pizza crust, and bake crust for 5 minutes.
• Remove from the oven, add homemade sauce, veggies, and cheese, then top with three eggs, bake additional 5 minutes, then turn heat up to 425 and bake another 5-7 minutes or until the whites of the eggs are cooked through and the yoke is over medium.

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