Print

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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/autumn-harvest-breakfast-pizza-recipe/