Autumn Harvest Breakfast Pizza Recipe

Introduction

Enjoy the cozy flavors of fall with this Autumn Harvest Breakfast Pizza. Featuring roasted butternut squash, crisp apple slices, savory pancetta, and creamy eggs, it’s a perfect dish to start your day with a seasonal twist.

Ingredients

• 1 unit pre-made pizza dough or homemade dough (Use gluten-free pizza dough for a gluten-free option)
• 2 tbsp olive oil (For brushing the dough)
• 1 cup butternut squash, peeled, cubed, and roasted (Roast ahead of time for convenience)
• 4 oz pancetta or bacon, cooked and crumbled (Can be omitted for a vegetarian version)
• 1 unit apple, thinly sliced (Fresh apples add a hint of tartness)
• 1 cup shredded Gruyère cheese (Can be substituted with mozzarella, cheddar, or feta)
• 4 units eggs (Adjust cooking time for desired egg doneness)
• 1/4 cup fresh arugula (For topping before serving)
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Instructions

1. Step 1: Preheat your oven to 475°F (245°C) and place a pizza stone inside, if using.
2. Step 2: Roll out the pizza dough on a floured surface to your desired thickness.
3. Step 3: Brush the dough with olive oil and season with a pinch of salt and pepper.
4. Step 4: Evenly distribute the roasted butternut squash, pancetta, and apple slices over the dough.
5. Step 5: Sprinkle the shredded Gruyère cheese across the top.
6. Step 6: Create four small wells in the toppings and crack an egg into each.
7. Step 7: Transfer the pizza onto the hot pizza stone or a baking sheet and bake for 10-12 minutes, or until the eggs are set to your liking and the crust is golden brown.
8. Step 8: Remove from the oven and top with fresh arugula, a sprinkle of thyme, and additional salt and pepper if desired.
9. Step 9: Slice and serve immediately.

Tips & Variations

• Use gluten-free pizza dough to make this recipe suitable for gluten-free diets.
• Omit the pancetta or bacon for a vegetarian version without losing flavor.
• Substitute Gruyère with mozzarella, cheddar, or feta cheese based on your preference.
• Roast the butternut squash in advance to save time on busy mornings.
• Adjust baking time to cook the eggs to your preferred doneness—less time for runny yolks, more for firm.

Storage

Store any leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat or in a preheated oven at 350°F (175°C) until warmed through to maintain the crust’s crispness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the toppings ahead of time?

Yes, roasting the butternut squash and cooking the pancetta beforehand is recommended to speed up the assembly process in the morning.

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

If you don’t have a pizza stone, a baking sheet works perfectly fine. Preheat the baking sheet in the oven to mimic the effect of a pizza stone for a crisper crust.

Autumn Harvest Breakfast Pizza Recipe

Print Recipe

★★★★★

4.4 from 105 reviews

This Autumn Harvest Breakfast Pizza combines the cozy flavors of roasted butternut squash, crispy pancetta, fresh apple slices, and melted Gruyère cheese on a golden, crispy crust, all topped with perfectly baked eggs and peppery arugula. A perfect seasonal breakfast or brunch dish that’s both comforting and elegant.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Breakfast Pizza
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Pizza Base

• 1 unit pre-made pizza dough or homemade dough (Use gluten-free pizza dough for a gluten-free option)
• 2 tbsp olive oil (for brushing the dough)
• Salt and pepper to taste

Toppings

• 1 cup butternut squash, peeled, cubed, and roasted (roast ahead of time for convenience)
• 4 oz pancetta or bacon, cooked and crumbled (can be omitted for a vegetarian version)
• 1 unit apple, thinly sliced (fresh apples add a hint of tartness)
• 1 cup shredded Gruyère cheese (can be substituted with mozzarella, cheddar, or feta)
• 4 unit eggs (adjust cooking time for desired egg doneness)
• 1/4 cup fresh arugula (for topping before serving)
• Fresh thyme leaves for garnish

Instructions

1. Preparation: Preheat your oven to 475°F (245°C) and place a pizza stone inside if you have one to ensure a crisp crust. Meanwhile, roll out your pizza dough on a floured surface to your desired thickness.
2. Brush and Season the Dough: Lightly brush the surface of the dough with olive oil, then sprinkle with a pinch of salt and pepper to season the base evenly.
3. Add Toppings: Evenly distribute the roasted butternut squash, crumbled pancetta or bacon, and thinly sliced apple over the dough. These ingredients provide a balance of savory, sweet, and seasonal flavors.
4. Sprinkle Cheese: Generously sprinkle shredded Gruyère cheese all over the toppings, which will melt and bind everything together beautifully.
5. Crack the Eggs: Carefully create four small wells in the topping mixture and crack one egg into each well. This allows the eggs to cook evenly without sliding off.
6. Bake the Pizza: Transfer the prepared pizza onto the preheated pizza stone or baking sheet and bake for 10-12 minutes, or until the crust is golden brown, the cheese is melted, and the eggs are cooked to your preferred doneness.
7. Garnish and Serve: Remove the pizza from the oven. Top with fresh arugula and sprinkle with fresh thyme leaves for a peppery freshness. Adjust seasoning with additional salt and pepper if desired, slice, and serve immediately.

Notes

• For a vegetarian version, omit the pancetta or bacon and consider adding sautéed mushrooms or caramelized onions as a substitute.
• Use a pizza stone if possible to achieve a crispier crust; if not available, a baking sheet will work fine.
• Adjust the egg cooking time depending on whether you prefer runny or fully set yolks.
• Substitute Gruyère cheese with mozzarella, cheddar, or feta if preferred or to accommodate dietary restrictions.
• Roast the butternut squash ahead of time to save preparation time on the day of cooking.

Keywords: Autumn breakfast pizza, butternut squash pizza, breakfast pizza with eggs, fall recipe, seasonal pizza, brunch pizza, pizza with pancetta, arugula pizza topper