Avocado and Egg Breakfast Pizza on Whole Wheat Crust
Start your day with a slice of the Mediterranean, featuring a wholesome whole wheat crust topped with creamy avocado, a perfectly cooked egg, and a sprinkle of feta cheese. It's a harmonious blend of protein, fiber, and healthy fats that will keep you energized throughout the morning.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Rolling Pin
- Mixing bowl
- Knife
- Cutting board
Ingredients
Pizza Dough
- 1 lb Whole wheat pizza dough
Pizza Toppings
- 1 large Ripe avocado
- 2 Fresh eggs
- 1 cup Cherry tomatoes halved
- 1/4 cup Feta cheese crumbled
- 1 cup Fresh arugula
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Lemon juice
- 1/2 teaspoon Garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). On a floured surface, roll out the whole wheat dough into a 12-inch circle and transfer it to a baking sheet lined with parchment paper.
- In a small bowl, mash the avocado with lemon juice, garlic powder, salt, and pepper until creamy and spreadable.
- Spread the mashed avocado evenly over the surface of the dough, leaving a little border around the edges.
- Carefully crack the eggs onto the pizza, positioning them near the center to prevent them from sliding off.
- Scatter the halved cherry tomatoes and crumbled feta cheese over the avocado layer.
- Slide the pizza into the oven and bake for 12-15 minutes, or until the crust is golden and the egg whites are set but yolks are still slightly runny.
- While the pizza is baking, toss the arugula with olive oil and a pinch of salt.
- Once the pizza is done, remove from the oven and let it cool for a couple of minutes. Top with the dressed arugula.
- Slice into 4 pieces and serve immediately for a warm, satisfying breakfast.
Notes
For a crispier crust, pre-bake the dough for 5 minutes before adding toppings.
Feel free to add a sprinkle of chili flakes for a spicy kick.
If you're short on time, a pre-made whole wheat pizza crust can be a quick and convenient alternative.