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Asparagus, Capicollo & Egg Breakfast Pizza

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Asparagus, Capicollo & Egg Breakfast Pizza
Asparagus, Capicollo & Egg Breakfast Pizza

This Asparagus, Capicollo & Egg Breakfast Pizza is so darn springy it makes me want to run around in the grass snow outside. Yes, I said snow. Sigh. This is Alberta in the spring folks, so this past weekend we got snow. My poor boy was at Scout’s camp all weekend in the river valley here in Edmonton and I fretted at home like the proverbial mother hen, worrying if he was going to be warm enough.

He was. He had fun. He was fine. I’ll stop my worried clucking now. So ignoring the snow, it’s still spring here in Edmonton and spring brings out the vegetable girl in me.

I wanted a pizza with asparagus something fierce the other day.

How to Make a Breakfast Pizza

  • Pre-heat your oven to 450 degrees.(or follow directions on pre-made dough package)
  • Grease a baking sheet and set aside.
  • Roll the pizza dough out into a rectangle and place onto the baking sheet.
  • Pre-bake the pizza dough for 5 minutes.
  • Remove from the oven.
  • Place the asparagus spears on top of the dough, evenly spaced.
  • Add the capicollo, spacing it evenly on top of the pizza.
  • Sprinkle the cheese on top.
  • Crack the eggs onto the top of the pizza spacing as wanted.
  • Place the pizza in the oven and bake for another 10 minutes until the cheese is melted and the eggs are wobbly still.
  • Remove, cool slightly and serve!

Breakfast Pizza With Eggs

This pizza has no sauce, just lightly steamed asparagus, capicollo, cheese and eggs. I used whole eggs, not beaten, as I wanted it to be really a breakfast pizza, with yolky eggs on top.

How to Make Breakfast Pizza with a Premade Crust

You can either use a boxed pizza dough mix or one from the refrigerated tube, it really is up to your which one you want to use! All pizza doughs will work properly with this recipe as you prebake the crust to make sure it’s not soggy. You can absolutely make this breakfast pizza with a homemade pizza dough recipe and you can make this breakfast pizza even healthier with a whole wheat pizza dough if you are so inclined. I am not inclined to make pizza dough first thing in the morning for breakfast, so I use premade.

Breakfast Pizza Tips and Tricks

  • Pancetta would work as well on this pizza, but I had a package of gorgeous capicollo waiting for me. I adore capicollo the thin-as-a-breath-of-air slices almost melt on your tongue and were a fabulous salty addition to this pizza.
  • Depending on the dough you use, the cooking times will vary but you should pre-cook the dough leaving only 10 minutes for the eggs to cook. If you cook them just slightly, the egg yolks gives the pizza a creamy goodness that you need since we didn’t use a pizza sauce. (which would wreck the flavor entirely.)

Happy cooking and Happy Spring everyone!

Love,

Karlynn

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Pizza for breakfast? Yes please! Asparagus, capicollo and eggs top this amazing breakfast pizza. Breakfast, lunch or dinner,this is one fabulous meal! #pizza #eggs #asparagus

Learn to cook like the Kitchen Magpie

Asparagus, Capicollo and Egg Breakfast Pizza

Pizza for breakfast? Yes please! Asparagus, capicollo and eggs top this amazing breakfast pizza. Breakfast, lunch or dinner,this is one fabulous meal!
5 from 1 vote
Prep Time
10 minutes
Cook Time
15 minutes
Course
Breakfast
Cuisine
American
Servings
6
Calories
182
Author
Karlynn Johnston

Ingredients

  • one pizza dough recipe or pre-made
  • 14-16 asparagus ends trimmed and steamed for 4 minutes
  • 6 eggs
  • slices one package thinly sliced Capicollo around 18-20
  • 2 cups of pizza mozzarella add more to taste

Instructions

  1. Pre-heat your oven to 450 degrees.(or follow directions on pre-made dough package)
  2. Grease a baking sheet and set aside.
  3. Roll the pizza dough out into a rectangle and place onto the baking sheet.
  4. Pre-bake the pizza dough for 5 minutes.
  5. Remove from the oven.
  6. Place the asparagus spears on top of the dough, evenly spaced.
  7. Add the capicollo, spacing it evenly on top of the pizza.
  8. Sprinkle the cheese on top.
  9. Crack the eggs onto the top of the pizza spacing as wanted.
  10. Place the pizza in the oven and bake for another 10 minutes until the cheese is melted and the eggs are wobbly still.
  11. Remove, cool slightly and serve!

Nutrition Information

Calories: 182kcal, Carbohydrates: 2g, Protein: 14g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 193mg, Sodium: 297mg, Potassium: 164mg, Sugar: 1g, Vitamin A: 15.4%, Vitamin C: 2.5%, Calcium: 22.2%, Iron: 9.6%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Comments & Recipe Tips Share a tip or comment!

  1. Janj An says

    Oooh.. I had something very simular for brunch in Calgary at Briggs!!

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