Best 2 Veggie Breakfast Pizza Recipes

Indulge in a culinary adventure with our tantalizing Veggie Breakfast Pizza, a delightful fusion of flavors and textures that will revolutionize your morning meal. This innovative dish combines a crispy pizza crust with a medley of fresh vegetables, savory cheeses, and a tantalizing herb-infused sauce, resulting in a symphony of flavors that will awaken your senses.

This recipe offers a customizable experience, allowing you to tailor it to your preferences. Choose from three delectable variations: the Classic Veggie Breakfast Pizza, featuring a vibrant array of bell peppers, mushrooms, and onions; the Spinach and Feta Delight, bursting with the vibrant flavors of spinach, feta cheese, and sun-dried tomatoes; and the Spicy Black Bean Fiesta, an explosion of zesty black beans, roasted corn, and a hint of chili flakes.

Each variation promises a unique taste sensation, catering to a wide range of palates. Whether you prefer the familiar comfort of classic flavors or crave something more adventurous, our Veggie Breakfast Pizza has something for everyone. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will transform your breakfast routine into an extraordinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

VEGGIE BREAKFAST PIZZA

Veggie Breakfast Pizza image

"We love Mexican food and combined several recipes to come up with this one. It's often our breakfast on Saturdays, when we can enjoy more time around the table, and our kids look forward to getting up just for this!" Bev Lehrman - Gijoca, Brazil

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 8 slices.

Number Of Ingredients 17

Ingredients

1-1/4 teaspoons active dry yeast
3/4 cup warm water (110° to 115°)
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon salt
2-1/4 cups all-purpose flour
TOPPINGS:
1 cup salsa
2 medium tomatoes, seeded and chopped
1 large onion, chopped
1 small green pepper, chopped
1 tablespoon olive oil
6 large eggs, beaten
1/2 teaspoon seasoned salt
1/4 teaspoon salt
1/4 teaspoon garlic pepper blend
1 cup shredded part-skim mozzarella cheese

Steps:

In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 1-1/4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface, knead until smooth and elastic, about 6-8 minutes., Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place for 30 minutes. , Punch dough down; roll into a 13-in. circle. Transfer to a 12-in. pizza pan coated with cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Bake at 425° for 8-10 minutes or until golden brown., Meanwhile, drain salsa, discarding the liquid. In a large skillet over medium heat, cook and stir the tomatoes, onion and green pepper in oil until crisp-tender. Combine eggs and seasonings; add to the pan. Cook and stir until eggs are set., Spoon salsa and egg mixture over crust; sprinkle with cheese. Bake for 3-5 minutes or until cheese is melted.

Nutrition Facts : Calories 285 calories, Fat 10g fat (3g saturated fat), Cholesterol 168mg cholesterol, Sodium 731mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges

VEGETABLE BREAKFAST PIZZA

Vegetable Breakfast Pizza image

Make and share this Vegetable Breakfast Pizza recipe from Food.com.

Provided by ratherbeswimmin

Categories Breakfast

Time 38m

Yield 6 slices

Number Of Ingredients 10

Ingredients

1 1/2 cups loose-pack frozen hash brown potatoes, thawed (or frozen country-style hash brown potatoes with skin, thawed)
1 cup sliced fresh mushrooms
1/2 cup shredded carrot
1/2 cup shredded zucchini
1/4 cup chopped onion
4 eggs (or 1 cup refrigerated egg product such as Egg Beaters)
1/4 cup nonfat milk
1 (12 inch) Boboli pizza crusts
1/2 cup shredded mozzarella cheese
1/2 cup chopped tomato

Steps:

Spray a large skillet with cooking spray; preheat skillet over medium heat.
Add in potatoes, mushrooms, carrot, zucchini, and onion (season with salt and pepper); cook/stir 3 minutes or until vegetables are tender.
In a bowl, stir together eggs and milk; pour over vegetables.
Cook, without stirring, until the mixture begins to set on the bottom and around the edge.
Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath.
Continue cooking and folding about 4 minutes or until egg mixture is cooked through but sill glossy and moist; remove from heat.
Assemble pizza: place pizza crust on a 12-inch pizza pan; sprinkle with half of the cheese; top with egg mixture, tomato, and remaining cheese.
Bake in a preheated 375° oven for 8-10 minutes or until cheese is melted.

Nutrition Facts : Calories 137.1, Fat 5.9, SaturatedFat 2.4, Cholesterol 148.6, Sodium 130.9, Carbohydrate 13.1, Fiber 1.5, Sugar 2.3, Protein 8.5

Tips:

Use fresh vegetables for the best flavor and texture. If using frozen vegetables, thaw them thoroughly before using.
Season the vegetables with salt, pepper, and other spices to taste. This will help to bring out their flavor.
Use a variety of cheeses for a more complex flavor. A good combination is mozzarella, cheddar, and Parmesan.
Don't overcrowd the pizza. Leave some space between the toppings so that they can cook evenly.
Bake the pizza at a high temperature so that the crust gets crispy and the cheese melts.

Conclusion:

Veggie breakfast pizza is a delicious and easy-to-make meal that is perfect for breakfast, lunch, or dinner. It is packed with nutritious vegetables and protein, and it is sure to please everyone at the table. With a few simple tips, you can make a veggie breakfast pizza that is both delicious and beautiful. So next time you are looking for a quick and easy meal, give this recipe a try.