When you want to start your day with something exciting, fresh, and incredibly satisfying, this Avocado and Tomato Breakfast Pizza transforms your morning routine into a gourmet experience. This vibrant recipe combines the creamy richness of perfectly ripe avocados with the bright acidity of fresh tomatoes on a crispy pizza base, creating a breakfast that’s both indulgent and nutritious. Enhanced with a runny egg, tangy goat cheese, and fresh herbs, each bite offers the perfect balance of healthy fats, protein, and fresh flavors that will energize your entire day. The creamy avocado melts slightly from the heat of the freshly baked pizza, while the tomatoes add bursts of juicy freshness. This isn’t just breakfast pizza – it’s a celebration of fresh, wholesome ingredients that proves the most important meal of the day can also be the most delicious.
Serves: 4 people (makes one 12-inch pizza)
Total Time: 25 minutes (10 minutes prep, 15 minutes cooking)
The Perfect Morning Combination
Avocados and tomatoes create one of nature’s most perfect flavor pairings, combining creamy richness with bright acidity in a way that makes both ingredients shine. Avocados provide healthy monounsaturated fats that help your body absorb the fat-soluble vitamins in tomatoes, while the tomatoes’ acidity balances the avocado’s richness beautifully. This breakfast pizza delivers sustained energy from healthy fats and fiber, keeping you satisfied all morning without the crash that comes from sugar-heavy breakfast foods. Each slice provides potassium for heart health, folate for brain function, and lycopene from tomatoes for antioxidant protection, making this a breakfast that truly nourishes your body while delighting your taste buds.
Ingredients for Pizza Base
- 1 store-bought pizza dough (or naan bread for quicker option)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Fresh Breakfast Toppings
- 2 large ripe avocados
- 2 medium tomatoes (or 1 cup cherry tomatoes)
- 4 ounces goat cheese, crumbled
- 4 large eggs
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh dill (optional)
- 1 tablespoon lemon juice
- Extra olive oil for drizzling
- Sea salt and black pepper to taste
Preparing the Pizza Base
Preheat your oven to 475°F. If you have a pizza stone, place it in the oven while it preheats for the crispiest results.
On a lightly floured surface, roll out your pizza dough to a 12-inch circle. If using naan bread, you can skip this step and use it directly as your base.
Transfer the dough to a pizza pan or parchment-lined baking sheet. If the dough springs back while rolling, let it rest for 5 minutes and try again.
In a small bowl, mix the olive oil with minced garlic, salt, pepper, and red pepper flakes if using. This garlic oil will serve as the flavorful base for your breakfast pizza.
Brush the garlic oil mixture evenly over the entire surface of the dough, including the edges. This creates a barrier that prevents toppings from making the crust soggy while adding incredible flavor.
Pre-Baking for Perfect Texture
Bake the oiled dough for 6-8 minutes until it’s set and lightly golden but not fully cooked. The surface should look dry and feel firm to the touch.
Remove from the oven and let cool for 2-3 minutes while you prepare the fresh toppings. The partially baked crust will be sturdy enough to hold the toppings but will finish cooking when you add the eggs.
Preparing the Fresh Ingredients
While the crust pre-bakes, prepare your fresh toppings. Choose avocados that are ripe but still firm – they should yield slightly to gentle pressure but not be mushy. Cut the avocados in half, remove the pits, and slice into 1/4-inch thick pieces.
Immediately drizzle the avocado slices with lemon juice to prevent browning and add bright flavor. The acid in the lemon juice will help preserve the avocado’s beautiful green color.
If using regular tomatoes, slice them into 1/4-inch rounds and pat dry with paper towels to remove excess moisture. If using cherry tomatoes, simply halve them. Removing excess moisture prevents the pizza from becoming soggy.
Slice the red onion as thinly as possible – a mandoline works great for this if you have one. Thin slices will cook quickly and add sharp flavor without overwhelming the delicate breakfast ingredients.
Assembling the Breakfast Pizza
Working with the pre-baked crust, begin by crumbling the goat cheese evenly over the surface. The goat cheese will melt slightly and create creamy pockets of tangy richness throughout the pizza.
Arrange the avocado slices in an attractive pattern over the goat cheese, slightly overlapping them. The avocado will warm and become even creamier from the heat of the oven.
Add the tomato slices or cherry tomato halves, distributing them evenly so each slice of pizza gets some of their bright, juicy flavor.
Scatter the thin red onion slices over the vegetables. The onion will soften during baking and add a subtle sharp note that balances the rich avocado.
Adding the Perfect Eggs
Create four small wells in the toppings where you can crack the eggs. Gently crack each egg into a small bowl first, then carefully pour it into one of the wells on the pizza.
The eggs should sit nestled among the other toppings, with the yolks intact. These will cook during the final baking and create rich, runny centers that act as a sauce for the entire pizza.
Season the eggs lightly with salt and pepper. The runny yolks will create a luxurious sauce that brings all the flavors together.
Final Baking
Return the assembled pizza to the oven and bake for 8-12 minutes until the egg whites are set but the yolks are still slightly runny. The exact timing depends on how runny you prefer your yolks.
The crust should be golden brown and crispy, the goat cheese should be softened and slightly melted, and the vegetables should be warmed through but still fresh-tasting.
Watch the eggs carefully during the last few minutes – they can go from perfectly runny to fully cooked very quickly.
Fresh Finishing Touches
Remove the pizza from the oven and let it cool for 2-3 minutes. This brief rest allows the eggs to finish cooking from residual heat while preventing burns from hot toppings.
Immediately sprinkle the fresh chives, basil, and dill if using over the hot pizza. The heat will release their aromatic oils while keeping their bright, fresh flavors intact.
Drizzle lightly with extra olive oil and finish with a sprinkle of sea salt and freshly cracked black pepper. The finishing salt enhances all the flavors and adds textural interest.
Serving and Presentation
Cut the pizza into 4-6 slices, being careful not to break the egg yolks if you want them to remain runny. Each slice should have at least one egg, with the runny yolk acting as a rich sauce.
The combination of green avocado, red tomatoes, white goat cheese, and golden egg yolks creates a visually stunning breakfast that’s as beautiful as it is delicious.
Serve immediately while the crust is crispy, the eggs are warm, and the avocado is at the perfect temperature.
Nutritional Benefits
This breakfast pizza is exceptionally nutritious, providing healthy monounsaturated fats from avocado, complete protein from eggs, and lycopene from tomatoes. Each slice contains approximately 14 grams of protein and 8 grams of healthy fats, creating sustained energy that keeps you satisfied all morning. The combination of protein, healthy fats, and fiber helps stabilize blood sugar levels, preventing the mid-morning energy crash common with carb-heavy breakfasts.
Storage and Reheating
This pizza is best enjoyed fresh, as the avocado and runny eggs don’t store well. However, if you have leftovers, store them in the refrigerator for up to 1 day.
To reheat, place slices in a 350°F oven for 5-7 minutes until warmed through. The eggs will be fully cooked after reheating, but the pizza will still be delicious.
For best results, consider preparing extra pizza bases and assembling fresh pizzas as needed rather than storing assembled leftovers.
Creative Variations
This versatile breakfast pizza adapts to many different flavor combinations and dietary needs. For a Mexican-inspired version, add jalapeños, cilantro, and a sprinkle of cotija cheese instead of goat cheese.
Mediterranean variations might include olives, sun-dried tomatoes, and feta cheese with fresh oregano. For extra protein, add crispy bacon or smoked salmon after baking.
Vegetarian versions can include roasted red peppers, spinach, or arugula added fresh after baking for extra greens and nutrients.
Seasonal Adaptations
This recipe works beautifully with seasonal variations. In summer, use the ripest, most flavorful tomatoes you can find – heirloom varieties add beautiful colors and complex flavors.
Fall versions might include thinly sliced pears with the avocado, while spring variations could feature fresh peas or asparagus added after baking.
Winter versions can incorporate roasted butternut squash or sweet potato for added warmth and nutrition.
Tips for Perfect Results
Choose avocados that are ripe but still firm – they should yield slightly to pressure but not be mushy. Overly ripe avocados will become too soft and may brown during baking.
Pat tomatoes dry before adding them to prevent excess moisture from making the crust soggy. This is especially important with very juicy tomatoes.
Don’t skip the pre-baking step for the crust. This ensures the bottom stays crispy even with all the fresh toppings.
For the perfect runny eggs, watch them carefully during the final baking. The whites should be completely set, but the yolks should still jiggle slightly when you gently shake the pan.
Make-Ahead Options
You can pre-bake the pizza crust up to a day in advance and store it covered at room temperature. This makes morning assembly much quicker.
Prepare all your toppings the night before, storing avocado with lemon juice to prevent browning, and keeping other ingredients refrigerated separately.
For busy mornings, consider using naan bread or pita as a quicker base that requires less pre-baking time.
Dietary Adaptations
For dairy-free versions, substitute the goat cheese with avocado spread or nutritional yeast for a cheesy flavor without dairy.
Vegan versions can use chickpea flour scramble or tofu scramble instead of eggs, though the runny yolk effect will be different.
For keto dieters, this pizza is naturally low in carbs when made with a cauliflower crust or portobello mushroom base instead of traditional dough.
This Avocado and Tomato Breakfast Pizza transforms the most important meal of the day into something truly special. Each bite delivers fresh, vibrant flavors along with sustained nutrition, proving that healthy breakfast choices can be both indulgent and energizing.
