Dinner

Mini Breakfast Pizzas with Ricotta, Egg, and Arugula Recipe

ByNoah Steele December 14, 2025December 14, 2025

Introduction

These Mini Breakfast Pizzas are a delightful way to start your morning with a fresh, savory twist. Combining creamy ricotta, perfectly baked eggs, and peppery arugula, they’re both satisfying and easy to make. Perfect for a weekend brunch or leisurely breakfast.

The image shows two small flatbreads on white plates placed on a white marbled surface. Each flatbread has three visible layers: the base is a round, light brown flatbread with a slightly crispy texture, the middle layer is a bright white fried egg with a soft white texture and a small orange yolk in the center, and the top layer is a generous pile of fresh green arugula leaves scattered unevenly, with thin strips of light yellow cheese sprinkled over the arugula. Around the plates, there are scattered pieces of arugula and cheese shavings. A fork is placed on the right side of the closest plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounce Pizza Dough
1 cup Part-Skim Ricotta Cheese

1 Lemon
1/4 teaspoon Kosher Salt, divided

1/4 teaspoon Freshly Ground Black Pepper, divided
4 Large Eggs

1/4 cup Grated Parmesan Cheese
2 teaspoon Extra-Virgin Olive Oil
4 cup Baby Arugula

All-Purpose Flour, as needed

Instructions

Step 1: Let the pizza dough sit at room temperature for 30 minutes, then divide it into 4 equal pieces.
Step 2: Place a pizza stone or large baking sheet in the oven and preheat to 450°F (230°C), keeping the stone inside as it heats.

Step 3: Dust your work surface with flour and roll each dough piece into a 6 to 7-inch circle. Pierce the dough generously with a fork to prevent bubbling.
Step 4: Carefully place 2 dough circles on the hot pizza stone and bake for 3 minutes.
Step 5: Remove from the oven and flip each dough circle so the cooked side is up. Set aside and repeat with the remaining dough circles.

Step 6: In a bowl, mix ricotta cheese with 2 teaspoons of lemon juice. Divide this mixture evenly over the cooked sides of each dough circle.
Step 7: Sprinkle each with 1/8 teaspoon kosher salt and 1/8 teaspoon black pepper. Top each with one egg and 1 tablespoon grated Parmesan cheese.
Step 8: Return the topped dough circles to the pizza stone in two batches. Bake until the egg whites are set but yolks remain slightly runny, about 6 to 10 minutes.

Step 9: While baking, whisk olive oil, remaining lemon juice, kosher salt, and black pepper in a large bowl. Add the arugula and toss to coat evenly.
Step 10: Top each cooked pizza with about 1 cup of dressed arugula. Optionally, add extra Parmesan and a sprinkle of lemon zest. Serve immediately.

Tips & Variations

Use gluten-free pizza dough to make this recipe suitable for gluten-sensitive eaters.

For a spicier kick, add a pinch of red pepper flakes to the ricotta mixture.
Swap arugula for baby spinach or mixed greens if preferred.
If you like your eggs fully cooked, bake the pizzas a few minutes longer until yolks are firm.

Storage

Store leftover mini breakfast pizzas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or toaster oven to maintain crust crispness and warm the toppings without overcooking the eggs. Avoid microwaving as it can make the crust soggy.

How to Serve

Two flatbreads are placed on white plates with a gray speckled pattern, resting on a white marbled textured surface. Each flatbread forms the base layer, topped with a shiny, cooked egg that is mostly white with a visible soft yolk in the middle. Over the egg is a generous layer of fresh, bright green arugula leaves scattered unevenly, with some pieces spilling onto the plate and surface. Thin shreds of pale yellow cheese and tiny bits of lemon zest are sprinkled over the arugula, adding texture and light color contrast. A fork is inserted into the flatbread on the right plate, suggesting readiness to eat. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pizzas in advance?

You can assemble the pizzas up to the point before baking the eggs and store them in the refrigerator for a few hours. Bake and add arugula just before serving for the best texture and freshness.

What can I use if I don’t have a pizza stone?

A heavy-duty baking sheet works well in place of a pizza stone. Preheat the sheet in the oven to mimic the stone’s heat retention and ensure a crispy crust.