Dinner

Egg & Rocket Pizzas Recipe

ByNoah Steele January 22, 2026January 22, 2026

Introduction

These egg and rocket pizzas are a quick and delicious twist on traditional pizza, using tortillas as a light and crispy base. Topped with a vibrant mix of roasted red pepper, fresh tomatoes, herbs, and a perfectly baked egg, they make for a satisfying meal any time of day.

A thin round pizza with a golden brown crust, topped with a central fried egg with a bright yellow yolk and white edges, speckled lightly with black pepper. Surrounding the egg, there are slices of sautéed mushrooms visible on the melted cheese layer beneath. On top of this, thin, pink slices of prosciutto are folded loosely around the edges of the pizza in a circular pattern. Bright green arugula leaves are scattered on top evenly, adding a fresh contrast to the warm colors below. The pizza sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 seeded wraps
A little olive oil, for brushing

1 roasted red pepper, from a jar
2 tomatoes

2 tbsp tomato purée
1 tbsp chopped dill

2 tbsp chopped parsley
2 eggs
65g pack rocket

½ red onion, very thinly sliced

Instructions

Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. Place the wraps on two baking sheets, brush them lightly with olive oil, and bake for 3 minutes until just starting to crisp.
Step 2: While the wraps are baking, chop the roasted red pepper and tomatoes, then mix them with the tomato purée, chopped dill, chopped parsley, and a pinch of salt and pepper to season.

Step 3: Remove the wraps from the oven and carefully turn them over. Spread the tomato and pepper mixture onto each wrap, leaving the center free of any large pieces to hold the egg.
Step 4: Crack an egg into the center of each wrap. Return to the oven and bake for about 10 minutes, or until the egg white is just set and the edges of the wraps are crispy.
Step 5: Remove from the oven and top with the fresh rocket and thinly sliced red onion before serving.

Tips & Variations

Use a whole egg or just the egg white if you prefer a lighter option, and try adding a sprinkle of chili flakes for some heat.
Swap rocket for spinach or arugula for a milder leafy green, or add crumbled feta cheese for extra flavor.
For a gluten-free version, choose gluten-free wraps or tortillas.

Storage

These pizzas are best eaten fresh to enjoy the crispy texture of the wraps and the runny egg yolk. If you need to store leftovers, refrigerate them in an airtight container for up to 1 day. Reheat gently in a low oven to help keep the wraps crisp, but note the egg may become firmer.

How to Serve

A close-up view of a pizza with four distinct layers visible from the top. The bottom layer is a golden, slightly crispy crust with a thin layer of melted cheese that shows a light orange tint. On top of the cheese, small pieces of sautéed brown mushrooms are scattered around the center. The middle layer features a perfectly cooked sunny-side-up egg with a vibrant yellow yolk and a white base, slightly dotted with black pepper, positioned in the middle of the pizza. Surrounding the egg, there are thin, pink slices of prosciutto that are loosely folded and spread evenly across the pizza. On the very top layer, fresh, bright green arugula leaves are spread over the pizza, adding a fresh, leafy texture and color contrast. The pizza is on a wooden board on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the tomato mixture in advance?

Yes, you can prepare the pepper and tomato mixture a few hours ahead and keep it covered in the refrigerator. Add it to the wraps just before baking to keep the flavors fresh.