Breakfast Pizza


Preparation info

  • Difficulty


  • Makes one 12 inch square pizza Serves


Appears in



By Pete Evans

Published 2012

  • About

At my restaurants, we take pizza making very seriously and it shows. We have won best pizza in Australia accolades a number of times, as well as taking out the mantle of Best Pizza in the World at the New York pizza competition. Pizzas are a wonderful meal to serve at home and I believe they can be quite healthy if you don’t overload them with poor-quality cheese. It is for this reason that I sometimes make this pizza at home for breakfast. It is fun to make, and eat.


  • Semolina or all-purpose flour, for rolling
  • 6 oz pizza dough
  • cup pizza sauce
  • 1 tablespoon chopped fresh flat-leaf (Italian) parsley
  • ½ cup shredded mozzarella
  • 2 small pork sausages, cooked, sliced diagonally
  • 2 baby roma tomatoes, quartered
  • Sea salt and freshly ground black pepper
  • 1 free-range egg
  • Small handful of arugula leaves
  • ½ teaspoon olive oil
  • ¼ teaspoon lemon juice
  • 3 tablespoons ricotta cheese


Place a pizza stone in the oven and preheat the oven to 500°F (260°C) or to its highest temperature. Once it has reached the temperature, it will then take about 15 minutes for the pizza stone to heat up.

Lightly dust a clean work surface with semolina or flour, and then roll out the dough into a rough 12-inch square that is inch thick. Transfer the pizza base onto a piece of parchment paper; this is necessary for transferring the assembled pizza to the pizza stone. Prick the pizza base all over with a fork.

Brush the pizza sauce evenly over the pizza base, then scatter over the chopped parsley and shredded mozzarella. Arrange the sliced sausage on the pizza, then the tomato quarters, and season with salt and pepper.

Transfer the pizza onto the preheated pizza stone and cook for 5-10 minutes or until golden and crisp.

Meanwhile, cook the egg in a nonstick skillet with a touch of oil until cooked to your liking. Toss the arugula with the olive oil and lemon juice.

Carefully remove the pizza from the oven using a pizza peel or wide spatula and transfer to a cutting board. Garnish with the fried egg, lightly dressed arugula leaves, dollops of ricotta cheese, and more ground pepper. Serve.