Crisp pizza crust topped with creamy eggs, avocado, cheese, and tomato for an energizing vegetarian breakfast.
# Components:
→ Pizza Base
01 - 1 prepared pizza crust, approximately 12 inches in diameter
→ Eggs
02 - 6 large eggs
03 - 2 tablespoons milk
04 - Salt and freshly ground black pepper, to taste
05 - 1 tablespoon unsalted butter
→ Toppings
06 - 1 cup shredded mozzarella cheese
07 - 1 medium ripe avocado, sliced
08 - 1/2 cup cherry tomatoes, halved
09 - 2 tablespoons chopped fresh chives
10 - 1/4 teaspoon crushed red pepper flakes, optional
→ Garnish
11 - Fresh arugula or baby spinach, optional
12 - Extra virgin olive oil, for drizzling
# Directions:
01 - Preheat the oven to 425°F (220°C). Position the pizza crust on a baking sheet or pizza stone.
02 - In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
03 - Melt unsalted butter in a nonstick skillet on medium heat. Pour in the egg mixture and cook, stirring gently, until eggs are softly set and creamy, about 2–3 minutes. Remove from heat.
04 - Evenly distribute mozzarella cheese over the pizza crust. Spread the scrambled eggs gently to cover the cheese.
05 - Arrange sliced avocado and halved cherry tomatoes over the eggs.
06 - Transfer the assembled pizza to the oven and bake for 8–10 minutes, or until mozzarella is melted and the crust achieves a crisp texture.
07 - Remove from oven. Garnish with chopped chives, crushed red pepper flakes, and fresh greens if desired. Drizzle lightly with extra virgin olive oil before slicing and serving.
