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Arugula & Mushroom Breakfast Pizza

It's a challenge to be creative with breakfast every morning, and I like to come up with fun foods the kids will love. This is a great recipe for the kids to join in and help make for breakfast. You can also make and freeze it before you add the eggs, then finish baking another day. —Melissa Pelkey Hass, Waleska, Georgia
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    6 servings


  • 1 prebaked 12-inch thin whole wheat pizza crust
  • 3/4 cup reduced-fat ricotta cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika, divided
  • 1 cup sliced baby portobello mushrooms
  • 1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
  • 3 cups fresh arugula or baby spinach
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 6 large eggs


  • Preheat oven to 450°. Place crust on a pizza pan. Spread with ricotta cheese; sprinkle with garlic powder and 1/2 teaspoon paprika. Top with mushrooms and tomatoes.
  • With clean hands, massage arugula with vinegar, oil and 1/8 teaspoon each salt and pepper until softened; arrange over pizza.
  • Using a spoon, make 6 indentations in arugula; carefully break an egg into each. Sprinkle with the remaining paprika, salt and pepper. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 12-15 minutes.
Editor’s Note: This recipe was tested with sun-dried tomatoes that can be used without soaking. Other sun-dried tomatoes that are not oil-packed may need to be rehydrated; cover with boiling water and let stand until soft. Drain before using.
Nutrition Facts
1 slice: 299 calories, 13g fat (4g saturated fat), 194mg cholesterol, 464mg sodium, 31g carbohydrate (8g sugars, 5g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch, 1 vegetable, 1 fat.

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