Mushroom Tomato Basil Breakfast Pizza

Mushroom Tomato Basil Breakfast Pizza


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Load on the veggies in your morning routine with this mushroom and tomato delight.

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Serving Size / Yield

2 servings


  • 1 Tbsp. salted butter
  • 2 C. sliced crimini mushrooms
  • 8 oz. whole wheat pizza dough
  • 1 tsp. olive oil
  • 1 C. grated cheese
  • 2 sm. tomatoes, cut into wedges
  • 2 eggs
  • 8 basil leaves

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Preheat oven to 450°. Line a rimless baking sheet with aluminum foil.

In a saute pan over medium-high heat, melt butter. Add mushrooms; cook, stirring once in a while, until brown on both sides. Set aside.

Divide dough in half. On a floured surface, roll out each ball of dough until it is about 10-inches in diameter. It might seem too thin but remember, it will rise and thicken after baking. Transfer rolled out dough to baking sheet.

Brush 1/2 a teaspoon of oil over both doughs. Divide cheese, tomatoes and mushrooms amongst both, leaving room in the middle for the egg.

Crack one egg in the middle of each pizza. Season egg with salt and remainder of pizza if necessary, depending on the cheese you use.

Bake in the oven 8 minutes. Remove pizzas from the baking sheet and bake straight on the rack for 2-4 minutes or until the egg whites are set, cheese is melted and crust is golden brown.

Remove from oven and garnish with basil leaves.

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