Breakfast Pizza | Kita Roberts

Breakfast Pizza


  • 1 round of dough
  • 1 tbs olive oil
  • 2 garlic cloves minced
  • 1/3 cup ricotta
  • 1 teas oregano
  • 1 teas parsley
  • 1/2 teas red pepper flakes
  • Prosciutto coppa, and bresaola
  • 1/2 cup mozzarella shredded
  • 2 eggs
  • 1 cup fresh arugula


  1. Preheat the pizza oven.
  2. On a floured surface, roll out the pizza dough. Brush the olive oil over the dough surface. Toss the garlic on and dollop on the ricotta, pressing a bit to flatten. Sprinkle the oregano, parsley, and red pepper flakes on top. Arrange the proscuitto, coppa, and bresaola on the dough. Sprinkle with mozzarella. Lastly, gently crack the eggs over top.
  3. Transfer the pizza to the pizza oven and cook until the pizza is crisp and golden on the bottom and the eggs are set.
  4. Remove from the oven and toss the arugula over top. Wait 5 minutes before slicing and serving.