Best 6 Zucchini Bread Breakfast Pizza Recipes

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Buckle up for a delightful twist on your breakfast routine with zucchini bread breakfast pizza! Merging the flavors of sweet zucchini bread with the savory elements of a classic breakfast pizza, this innovative dish offers a unique and delectable morning meal. Embark on a journey of taste as we explore the perfect recipe for this mouthwatering creation, promising to elevate your breakfast experience to new heights.

Here are our top 6 tried and tested recipes!

BREAKFAST PIZZA WITH ZUCCHINI PESTO, PROVOLONE, SMOKED RICOTTA AND OLIVE OIL FRIED EGG



Breakfast Pizza with Zucchini Pesto, Provolone, Smoked Ricotta and Olive Oil Fried Egg image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

Cornmeal, for the peel
All-purpose flour, for rolling
Four 4-ounce rounds pizza dough (from a Naples-style pizzeria, if possible)
5 to 6 tablespoons olive oil
8 ounces coarsely grated provolone
Kosher salt and freshly ground black pepper
Calabrian chile flakes, to taste
4 large eggs
Zucchini Pesto, recipe follows
1 pound smoked ricotta
Chopped fresh parsley leaves, for garnish
9 ounces small zucchini, trimmed and cut into 1/2-inch pieces
1 cup packed fresh basil leaves
1/2 cup freshly grated Parmesan
1/4 cup lightly toasted slivered almonds
2 cloves garlic, coarsely chopped
1 green onion, chopped
1/2 cup extra-virgin olive oil
1/2 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Put a pizza stone on or near the bottom of the oven and preheat to 475 degrees F. Sprinkle some cornmeal on a pizza peel.
  • Dust your work surface with a little bit of flour. Working with 2 balls of dough at a time (whatever will fit on your pizza stone), roll out each ball of dough to about 1/8 inch thick and transfer to the peel. Drizzle the top with a few teaspoons olive oil, scatter some of the provolone evenly over the top and season with some salt, pepper and chile flakes. Using the peel, transfer the pizzas to the stone and cook until golden brown and just cooked through, about 10 minutes.
  • While the pizzas cook, fry the eggs: Heat about 1 tablespoon of the olive oil in a small nonstick skillet over medium-high heat. Slip in 2 of the eggs and fry until the edges are brown and crisp, the whites are set and the yolks still runny, about 3 minutes.
  • Remove the pizzas from the oven and spread an even layer of Zucchini Pesto on top, dollop with some ricotta, top with an egg and garnish with some parsley leaves. Repeat with the remaining dough and toppings. Cook the remaining eggs, adding an additional tablespoon of oil to the skillet if needed. Serve hot.
  • Combine the zucchini, basil, Parmesan, almonds, garlic and onion in the bowl of a food processor and process until coarsely chopped. With the motor running, slowly drizzle in the oil and process until emulsified. Season with the lemon zest and some salt and pepper and pulse a few times.

ZUCCHINI BREAD BREAKFAST PIZZA



Zucchini Bread Breakfast Pizza image

I had this idea for a sweet breakfast pizza topped with fruit and yogurt, but I really wanted to do something more 'cool' with the idea. I incorporated zucchini into the sweet crust and it tastes exactly like zucchini bread only in a different form! With the sweet toppings, this pizza is the perfect alternative to your morning slice of quick bread!

Provided by Athletic Avocado

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 35m

Yield 1

Number Of Ingredients 12

2 tablespoons coconut flour
⅛ teaspoon ground cinnamon
½ cup shredded zucchini
1 egg, beaten
1 ½ teaspoons pure maple syrup
⅛ teaspoon vanilla extract
¼ cup Greek yogurt
2 fresh strawberries, hulled and sliced
4 grapes, halved
½ banana, sliced
¼ teaspoon orange zest, or to taste
1 teaspoon maple syrup, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Combine coconut flour and cinnamon in a bowl. Add zucchini, egg, 1 1/2 teaspoon maple syrup, and vanilla extract and mix well. Spread zucchini mixture into the form of a pizza crust on the prepared baking sheet.
  • Bake in the preheated oven until zucchini "crust" is cooked through, about 15 minutes. Cool "crust".
  • Spread yogurt onto zucchini "crust" and top with strawberries, grapes, banana, orange zest, and a drizzle of maple syrup.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 35.8 g, Cholesterol 197.3 mg, Fat 10.5 g, Fiber 3.3 g, Protein 11.1 g, SaturatedFat 4.2 g, Sodium 111.6 mg, Sugar 25.7 g

BREAKFAST FRENCH BREAD PIZZA



Breakfast French Bread Pizza image

We took a classic French bread pizza and transformed it into a hearty breakfast fit for any day of the week. Crispy bacon, scrambled eggs, lots of melty cheese and a few dashes of hot sauce make this dish both satisfying and fun!

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 loaf soft French or Italian bread (about 12 ounces), halved lengthwise
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 slices bacon (about 6 ounces)
8 large eggs
2 scallions, thinly sliced
1/4 cup prepared spicy mayonnaise, such as Sriracha or chipotle mayo
6 ounces mild Cheddar, shredded on the large holes of a box grater (about 1 1/2 cups)
Hot sauce, for serving

Steps:

  • Preheat the broiler. Cut each piece of bread in half crosswise, then place cut-side-up on a rimmed baking sheet. Brush with the olive oil and season with a pinch each of salt and pepper. Broil until lightly toasted and browned at the edges, about 2 minutes.
  • Meanwhile, cook the bacon in a medium nonstick skillet over medium heat until browned and crispy, turning as needed, 6 to 8 minutes. Remove to a paper towel-lined plate to drain; discard any bacon fat in the skillet.
  • Whisk the eggs, half the scallions, 1/4 teaspoon salt and several grinds of pepper in a large bowl, then add to the warm skillet. Cook, stirring with a heatproof silicone spatula, until the eggs are just set and form large, soft curds, 2 to 3 minutes. Remove from the heat.
  • Spread the spicy mayonnaise evenly on top of the toasted bread, then sprinkle with about half of the Cheddar. Place 2 pieces of bacon on each pizza. Dividing evenly, top with the scrambled eggs and then the remaining cheese. Return to the broiler and cook until all the cheese has melted, about 1 minute. Top each pizza with the remaining scallion and serve with a few dashes of hot sauce.

FLATBREAD BREAKFAST PIZZA



Flatbread Breakfast Pizza image

Healthy scrambled eggs on a flatbread! A delicious breakfast pizza made on a flatbread and served with salsa.

Provided by Mother Ann

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Pizza Recipes

Time 28m

Yield 2

Number Of Ingredients 10

2 eggs, or as needed
1 ½ tablespoons milk
salt and ground pepper to taste
cooking spray
¼ cup cooked sausage, crumbled
3 slices cooked bacon, cut into pieces
½ cup diced tomatoes, or to taste
½ cup diced mushrooms, or to taste
1 prepared flatbread
¼ cup shredded Monterey Jack cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Whisk eggs and milk together in a bowl; season with salt and pepper.
  • Spray a large skillet with cooking spray; heat over medium-high heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Add sausage, bacon, tomatoes, and mushrooms, and cook until vegetables are soft, about 3 minutes.
  • Spread scrambled mixture over flatbread; top with shredded Monterey Jack cheese.
  • Bake flatbread pizza in the preheated oven until the cheese is bubbly and underside of the crust is golden brown, 5 to 7 minutes.

Nutrition Facts : Calories 559.6 calories, Carbohydrate 67.7 g, Cholesterol 219.4 mg, Fat 23.7 g, Fiber 3.3 g, Protein 27.8 g, SaturatedFat 8 g, Sodium 862.4 mg, Sugar 2.6 g

DELICIOUS BREAKFAST PIZZA



Delicious Breakfast Pizza image

This breakfast pizza is one of my favorites to get the day going. There are endless combinations and it is pretty filling after a few slices.

Provided by Scotchuguese Cook

Categories     Breakfast and Brunch     Eggs     Breakfast Pizza Recipes

Time 34m

Yield 10

Number Of Ingredients 8

6 eggs, or more to taste
2 tablespoons water
¼ cup salsa, or more to taste
1 (16 ounce) package prepared thin pizza crust
1 cup chopped Canadian bacon
2 cups shredded Mexican-style cheese blend
6 links chicken sausage, sliced into coins
½ red bell pepper, cut into thin strips

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Heat a skillet over medium heat. Add eggs and about 2 tablespoons water; cook and stir until set but slightly moist, about 4 minutes.
  • Spread salsa over pizza crust until just covered. Spread scrambled eggs evenly on top. Add Canadian bacon. Cover evenly with Mexican cheese blend. Scatter sausage and red bell pepper on top.
  • Bake in the preheated oven until lightly browned, about 15 minutes.

Nutrition Facts : Calories 361.7 calories, Carbohydrate 26.6 g, Cholesterol 173.1 mg, Fat 17.4 g, Fiber 1.1 g, Protein 24.5 g, SaturatedFat 8.3 g, Sodium 1072.2 mg, Sugar 2.5 g

MEXICAN BREAKFAST PIZZA



Mexican Breakfast Pizza image

Breakfast pizza is topped with chorizo, nacho cheese sauce, spiced-up eggs, and frozen hash browns using refrigerated pizza crust. A tasty pizza for anyone who enjoys spicy foods. You can adjust the heat intensity to satisfy any taste buds by choosing mild cheese sauce and chorizo.

Provided by Laura Burger Pozdol

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 50m

Yield 12

Number Of Ingredients 9

1 (1 pound) chorizo sausage
1 (10 ounce) container refrigerated pizza crust
1 (15 ounce) jar nacho cheese sauce, or to taste
1 (16 ounce) package frozen hash brown potatoes, thawed
6 eggs
½ cup salsa
1 tablespoon taco seasoning mix, or more to taste
2 tablespoons butter
1 cup shredded Mexican cheese blend, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until cooked through, 5 to 7 minutes; drain and discard grease.
  • Spread pizza crust dough onto the prepared baking sheet; top with a layer of nacho cheese sauce. Layer hash brown potatoes evenly over the nacho cheese layer. Sprinkle chorizo over potatoes.
  • Beat eggs, salsa, and taco seasoning together in a bowl using a whisk until smooth.
  • Melt butter in a skillet over medium heat; cook and stir egg mixture until eggs are set and scrambled, 5 to 7 minutes. Transfer scrambled eggs to a plate; allow to cool until easily handled. Sprinkle scrambled eggs over chorizo layer and top with Mexican cheese blend.
  • Bake in the preheated oven until crust is golden brown and cheese is melted and bubbling, 15 to 20 minutes.

Nutrition Facts : Calories 422.1 calories, Carbohydrate 24.2 g, Cholesterol 145 mg, Fat 29.6 g, Fiber 1.6 g, Protein 18.4 g, SaturatedFat 12 g, Sodium 1195.9 mg, Sugar 3 g

Tips:

  • Use a moist zucchini bread as the base for your breakfast pizza. This will help to ensure that the pizza is flavorful and not dry.
  • Top your pizza with your favorite breakfast toppings. Some popular options include eggs, bacon, sausage, cheese, and vegetables. You can also add herbs and spices to taste.
  • Bake the pizza at a high temperature so that the crust is crispy and the toppings are cooked through.
  • Serve the pizza hot and fresh out of the oven. You can also store leftovers in the refrigerator for up to 3 days.

Conclusion:

Zucchini bread breakfast pizza is a delicious and easy way to start your day. It's perfect for busy mornings or weekend brunches. With its moist zucchini bread crust and your favorite breakfast toppings, this pizza is sure to be a hit with everyone at the table.

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