Puff Pastry Breakfast Pizza

 
 
 

Lately our Sunday mornings have been slow and lazy, and I love it. We wake up, have some coffee, take Lulu to the dog park, and then I do my usual cooking. With the weather warming up it definitely makes me want to get out for a bit before spending the day creating recipes! It’s also inspiring some fresh spring flavors, and I think this brunch dish is the perfect dish to serve at your next get together.

I cannot stress enough how much you need this breakfast pizza in your life. I mean who doesn’t love breakfast… and who doesn’t love pizza?! Might as well combine the two. To really take it to the next level though you’ve gotta use a puff pastry. The crispy flakiness of it makes it feel a little more breakfast-y. Its’ very croissant like. You can definitely get creative with these toppings, but I must say I think these ingredients are perfect together.

Puff pastry - Puff pastries are so versatile and taste delicious. They are flakey, buttery, and have the perfect crunch.

Gruyere cheese - Gruyere cheese is one of my favorites. Buy a block and shave it fresh, trust me. The perfect cheese for this breakfast pizza.

Eggs - Well, you can’t have a breakfast pizza without eggs. Throw a few on there!

Asparagus - For some reason I love asparagus baked with breakfast recipes. It also feels spring-y to me and like I said, I’ve been inspired by fresh recipes lately!

Pancetta - I love pancetta in breakfast recipes, and I think it’s perfect with the gruyere and asparagus.

 
 
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Puff Pastry Breakfast Pizza

Puff Pastry Breakfast Pizza

Who doesn't love breakfast and pizza?! Might as well combine the two. This puff pastry pizza has all the best flavors: eggs, pancetta, gruyere, and asparagus - yum!

Ingredients

  • 1 puff pastry sheet
  • 4 eggs
  • ~5 asparagus
  • ~2 oz pancetta
  • ~1 cup fresh shaved gruyere
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 425°F.
  2. Thaw puff pastry and roll out to fit 10 x 15 “pan. Place on parchment paper and slightly roll in the edges.
  3. Whisk 1 egg and brush along the edges to get a browned crust.
  4. Add cheese and form small pockets to crack the other 3 eggs in.
  5. Chop ends off of asparagus and then slice in half lengthwise.
  6. Add asparagus and pancetta to puff pastry after adding eggs. Add salt and pepper to taste.
  7. Bake for 22 minutes. Best served fresh!
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