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Autumn Harvest Breakfast Pizza Recipe

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★★★★★

5 from 150 reviews

This Autumn Harvest Breakfast Pizza combines seasonal flavors like roasted butternut squash, crisp apples, and savory pancetta on a crispy pizza crust topped with melted Gruyère cheese and baked eggs. Finished with fresh arugula and thyme, it’s a perfect savory-sweet breakfast or brunch dish that celebrates the flavors of fall.

Ingredients

Scale

Pizza Base

  • 1 unit pre-made pizza dough or homemade dough (Use gluten-free pizza dough for a gluten-free option)
  • 2 tbsp olive oil (for brushing the dough)
  • Salt and pepper to taste

Toppings

  • 1 cup butternut squash, peeled, cubed, and roasted (roast ahead of time for convenience)
  • 4 oz pancetta or bacon, cooked and crumbled (can be omitted for a vegetarian version)
  • 1 unit apple, thinly sliced (fresh apples add a hint of tartness)
  • 1 cup shredded Gruyère cheese (can be substituted with mozzarella, cheddar, or feta)
  • 4 unit eggs (adjust cooking time for desired egg doneness)

Garnish

  • 1/4 cup fresh arugula (for topping before serving)
  • Fresh thyme leaves for garnish

Instructions

  1. Preparation: Preheat your oven to 475°F (245°C) and place a pizza stone inside if available to ensure a hot surface for crisping the crust.
  2. Roll Out Dough: Roll out the pizza dough on a floured surface to your desired thickness, making sure it’s even for consistent cooking.
  3. Brush and Season Dough: Brush the dough evenly with olive oil and sprinkle with a pinch of salt and pepper to enhance the flavor of the crust.
  4. Add Toppings: Evenly distribute the roasted butternut squash, cooked and crumbled pancetta, and thin apple slices over the dough, ensuring coverage without overcrowding.
  5. Add Cheese: Sprinkle the shredded Gruyère cheese uniformly across the top to melt into a rich, creamy layer.
  6. Create Wells and Add Eggs: Make four small wells in the toppings and carefully crack an egg into each well to allow the eggs to bake on top without spreading excessively.
  7. Bake the Pizza: Transfer the pizza onto the preheated pizza stone or a baking sheet and bake for 10-12 minutes, or until the eggs are cooked to your preference and the crust is golden brown and crisp.
  8. Finish and Serve: Remove the pizza from the oven and immediately top with fresh arugula, sprinkle with fresh thyme leaves, and add extra salt and pepper if desired. Slice and serve hot for the best flavor and texture.

Notes

  • For a gluten-free version, use gluten-free pizza dough.
  • To make this vegetarian, omit the pancetta or bacon.
  • Adjust egg cooking time based on your preference for runny or fully set yolks.
  • Roast the butternut squash ahead of time to save preparation time.
  • Gruyère cheese can be substituted with mozzarella, cheddar, or feta depending on preference.
  • If you don’t have a pizza stone, using a baking sheet is an effective alternative.

Keywords: Autumn breakfast pizza, butternut squash pizza, breakfast pizza with eggs, fall recipes, savory breakfast pizza, seasonal breakfast pizza

Find it online: https://dinewithlily.com/autumn-harvest-breakfast-pizza-recipe/