Harvest Breakfast Pizza – Savory Seasonal Breakfast
Start your morning with a savory twist on breakfast that celebrates fall flavors. This harvest breakfast pizza combines crispy crust, creamy ricotta, roasted vegetables, and perfectly cooked eggs for a brunch-worthy meal.
It’s easier than you think and uses seasonal produce like butternut squash, Brussels sprouts, and fresh herbs. Whether you’re hosting brunch or meal prepping for the week, this recipe delivers both flavor and nutrition in every slice.
Why You’ll Love This Recipe
This savory breakfast pizza brings together the best of fall produce in one delicious dish. The combination of creamy ricotta, caramelized vegetables, and runny egg yolks creates layers of flavor and texture that’ll make this your new weekend favorite.
It’s completely customizable based on what’s in season or what you have on hand. Swap vegetables, change up the cheese, or add your favorite breakfast protein—this recipe adapts beautifully to your preferences.
Plus, leftovers reheat wonderfully for quick weekday breakfasts. Make it once and enjoy the convenience of grab-and-go slices throughout the week.
Ingredients You’ll Need
The base starts with store-bought or homemade pizza dough for convenience. You’ll need ricotta cheese mixed with garlic and herbs as the creamy foundation that holds everything together.
For the harvest topping, gather butternut squash, Brussels sprouts, red onion, and fresh sage. These vegetables roast beautifully and bring that signature fall flavor to each bite.
For the Crust:
For the Ricotta Base:
For the Toppings:
How to Prep the Vegetables
Preheat your oven to 425°F and line a baking sheet with parchment paper. Cut your butternut squash into small ½-inch cubes and halve the Brussels sprouts so they cook evenly.
Toss the vegetables with olive oil, salt, and pepper, then spread them in a single layer. Roast for 20-25 minutes until tender and caramelized at the edges, stirring halfway through.
While the vegetables roast, bring your pizza dough to room temperature. This makes it easier to stretch and helps achieve that perfectly crispy crust.
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Building Your Breakfast Pizza
Roll out your pizza dough on a floured surface to about 12-14 inches. Transfer it to a pizza stone or baking sheet brushed with olive oil to prevent sticking.
Mix the ricotta with minced garlic, chopped sage, salt, and pepper. Spread this mixture evenly over the dough, leaving a 1-inch border for the crust.
Scatter the roasted vegetables across the ricotta layer and sprinkle with mozzarella cheese. Create four small wells in the toppings where you’ll crack the eggs during baking.
Harvest Breakfast Pizza – Savory Seasonal Breakfast
Course: BreakfastCuisine: AmericanDifficulty: Medium4-6
servings15
minutes30
minutes45
minutesA savory breakfast pizza topped with creamy ricotta, roasted fall vegetables, melted cheese, and perfectly baked eggs. This seasonal breakfast combines butternut squash, Brussels sprouts, and fresh sage on a crispy crust for a brunch-worthy meal.
Ingredients
- For the Pizza
1 lb pizza dough (room temperature)
1 tablespoon olive oil (for the pan)
- For the Ricotta Base
1 cup whole milk ricotta cheese
1 clove garlic, minced
2 tablespoons fresh sage, chopped
½ teaspoon salt
¼ teaspoon black pepper
- For the Toppings
1 cup butternut squash, cubed into ½-inch pieces
1 cup Brussels sprouts, halved
½ red onion, thinly sliced
2 tablespoons olive oil
½ cup shredded mozzarella cheese
4 large eggs
Salt and pepper to taste
- For Garnish
Fresh arugula
Red pepper flakes (optional)
Extra virgin olive oil for drizzling
Directions
- Roast the vegetables: Preheat oven to 425°F. Toss butternut squash, Brussels sprouts, and red onion with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized, stirring halfway through.
- Prepare the ricotta mixture: In a small bowl, combine ricotta cheese, minced garlic, chopped sage, salt, and pepper. Mix well and set aside.
- Roll out the dough: On a floured surface, roll pizza dough into a 12-14 inch circle. Transfer to a greased pizza stone or baking sheet.
- Assemble the pizza: Spread the ricotta mixture evenly over the dough, leaving a 1-inch border. Scatter roasted vegetables on top and sprinkle with mozzarella cheese. Create 4 small wells in the toppings for the eggs.
- First bake: Bake pizza for 10-12 minutes until the crust begins to golden and cheese starts melting.
- Add eggs: Remove pizza from oven and carefully crack one egg into each well. Return to oven and bake for 6-8 minutes until egg whites are set but yolks remain runny.
- Finish and serve: Let pizza rest for 2-3 minutes. Top with fresh arugula, drizzle with olive oil, and add red pepper flakes if desired. Slice and serve immediately.
Notes
- Dough Tips: If using store-bought dough, let it sit at room temperature for 30 minutes before rolling for easier handling.
Vegetable Swaps: Try sweet potato, kale, mushrooms, or caramelized onions based on what’s in season or your preferences.
Egg Preference: For fully cooked eggs, bake an additional 2-3 minutes. For meal prep, consider scrambling eggs separately and adding after reheating.
Make It Vegan: Skip the eggs and use vegan ricotta and cheese alternatives. Add extra roasted chickpeas for protein.
Crispier Crust: Pre-bake the dough for 5 minutes before adding toppings, or use a pizza stone preheated in the oven.
Nutrition Information (Per Serving – Based on 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | 385 |
| Total Fat | 18g |
| Saturated Fat | 6g |
| Cholesterol | 145mg |
| Sodium | 520mg |
| Total Carbohydrates | 42g |
| Dietary Fiber | 4g |
| Sugars | 4g |
| Protein | 16g |
| Vitamin A | 45% DV |
| Vitamin C | 35% DV |
| Calcium | 15% DV |
| Iron | 18% DV |
Step-by-Step Baking Instructions
Step 1: Place your assembled pizza (without eggs yet) in the preheated 425°F oven. Bake for 10-12 minutes until the crust starts to turn golden and the cheese begins melting.
Step 2: Remove the pizza carefully and crack one egg into each well you created. Return to the oven and bake for another 6-8 minutes until egg whites are set but yolks remain runny.
Step 3: Watch the eggs closely during the final minutes—they can go from perfectly runny to hard quickly. Remove when whites are opaque but yolks still jiggle slightly.
Step 4: Let the pizza rest for 2-3 minutes before slicing. This allows the eggs to set just enough for easier cutting and prevents the toppings from sliding off.
Step 5: Garnish with fresh arugula, a drizzle of olive oil, and red pepper flakes if desired. Slice into 4-6 pieces and serve immediately while the eggs are still warm.
Serving Suggestions
Serve this harvest breakfast pizza alongside a simple arugula salad with lemon vinaigrette for a complete brunch spread. The peppery greens balance the rich, creamy pizza perfectly.
It pairs beautifully with a hot cup of coffee or fresh-pressed apple cider for that quintessential fall breakfast experience. Consider setting out hot sauce or balsamic glaze for guests to customize their slices.
For a crowd, double the recipe and bake on two separate pizza stones. This breakfast pizza also makes an impressive centerpiece for holiday brunch gatherings.
Storage and Reheating Tips
Store leftover slices in an airtight container in the refrigerator for up to 3 days. Place parchment paper between slices to prevent them from sticking together.
Reheat in a 375°F oven for 8-10 minutes until warmed through and the crust crisps up again. Avoid the microwave as it makes the crust soggy and the eggs rubbery.
You can prep components ahead by roasting vegetables and making the ricotta mixture the night before. Assemble and bake fresh in the morning for an easier brunch prep.
Frequently Asked Questions
Can I make this pizza ahead of time?
Yes! Roast the vegetables and prepare the ricotta mixture up to 2 days ahead. Store separately in the fridge, then assemble and bake fresh when ready. For fully make-ahead, bake the pizza without eggs, refrigerate, and add fresh eggs when reheating at 375°F.
What if I don’t want runny eggs?
Simply bake the pizza for 10-12 minutes after adding the eggs instead of 6-8 minutes. The yolks will cook through completely while the whites stay tender. You can also scramble the eggs separately and add them as a topping after baking.
Can I freeze breakfast pizza?
Absolutely! Bake the pizza completely, let it cool, then wrap slices individually in plastic wrap and foil. Freeze for up to 2 months. Reheat from frozen in a 375°F oven for 15-18 minutes. Note that egg texture changes slightly when frozen, so this works best if you prefer fully cooked eggs.
