Chimichurri Breakfast Pizza | Easy 30-Min Recipe

chimichurri sauce

🥗Healthier: salsa verde

💰Cheaper: parsley and vinegar

Salsa verde offers a fresh flavor while parsley and vinegar mimic the chimichurri taste at a lower cost.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while cheddar provides a different flavor at a lower price.

avocado

🥗Healthier: sliced cucumbers

💰Cheaper: mashed peas

Sliced cucumbers offer crunch while mashed peas provide creaminess at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is often less expensive than parmesan.

Grease a deep baking dish with olive oil to prevent overflow from the eggs.

Stretch the pre-made pizza dough over your fingers to avoid tearing, and place it in the greased baking dish.

Drizzle olive oil on your hands to help stretch the dough evenly.

Spread about a quarter of a pouch of chimichurri sauce over the stretched dough.

Tear fresh mozzarella by hand and distribute it evenly over the chimichurri sauce, leaving some dough exposed.

Sauté mushrooms in olive oil with salt until they wilt, then add them on top of the cheese.

Par-bake the pizza for about 10 minutes until the edges are browning and cheese is melting.

Make divots in the dough for the eggs to sit in, then crack eggs into a bowl to avoid shells and pour them into the divots.

Bake the pizza for an additional 7 minutes until the eggs are cooked and the dough is fully baked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens