This green pizza is as wholesome as it looks — a crisp thin crust topped with vibrant basil pesto, garlicky wilted kale and spinach, melted mozzarella, crumbled goat cheese, toasted pine nuts, and perfectly fried eggs. It’s a satisfying breakfast or brunch option that balances indulgence with plenty of fresh greens.
Keeping greens fresh can be a challenge. Often I buy a beautiful bunch on Friday and by Monday it’s limp, discolored, or slimy. If that happens to you too, here are two simple habits that help: preserve delicate herbs like basil by turning them into pesto right away, and sauté heartier greens like kale and spinach with garlic and lemon so they store and reheat well. These small steps prevent waste and make it easy to add greens to meals throughout the week.
After tossing an unopened container of basil last week, I made a batch of pesto immediately and saved myself the guilt. The same approach worked for kale and spinach: I cooked them with onion, garlic, lemon juice and olive oil, then refrigerated the mixture to use in sandwiches, pastas, or — my favorite — pizza. Prep once, enjoy healthy additions all week.
This Super Greens Breakfast Pizza was born from that habit. It’s perfect for brunch celebrations or any weekend when you want something special but still green-forward. Make the pesto and the greens ahead of time to speed up assembly, then bake and finish with fried eggs and goat cheese when you’re ready to serve.
Super Greens Breakfast Pizza
Ingredients
- Best Yeast Pizza Dough (store-bought or homemade)
For the Pesto:
-
2
Cups
Fresh basil leaves -
2
Tablespoons
Pine nuts -
1/4
Cup
Grated Parmesan cheese - Juice from 1/2 lemon
-
2
Garlic cloves
grated -
1/2
Cup
Extra virgin olive oil (or more as needed) - Salt and pepper to taste
For the Pizza:
-
1/2
Cup
Basil pesto -
1
Tablespoon
Olive oil -
1/2
Cup
Diced yellow onion -
1
Garlic clove
grated -
3
Cups
Fresh kale
stems removed -
3
Cups
Fresh baby spinach
long stems removed -
1
Tablespoon
Fresh lemon juice -
1/8
Teaspoon
Ground nutmeg -
Salt and pepper
to taste -
1
Cup
Shredded mozzarella -
1
Tablespoon
Toasted pine nuts -
1/4
Cup
Crumbled goat cheese -
3
Fried eggs
Instructions
-
Prepare pizza dough ahead of time using your preferred recipe or a store-bought dough. Let it come to room temperature before rolling.
-
Preheat the oven to 500°F (260°C) with a baking sheet or pizza stone inside so it gets very hot.
-
Make the pesto: pulse basil, pine nuts, Parmesan, and grated garlic in a food processor until finely minced. Add lemon juice, salt and pepper. With the processor running, stream in olive oil until smooth and creamy. Adjust oil to reach desired consistency and season to taste.
-
Heat olive oil in a large skillet over medium-low. Add diced onion and cook about 5 minutes until nearly translucent. Add the grated garlic and cook an additional minute.
-
Add the kale and spinach to the skillet. When the bottom layer begins to wilt, stir to combine and cook about 5 minutes until the greens have softened. Remove from heat and season with salt, pepper, nutmeg and lemon juice. Stir to combine and set aside.
-
On a lightly floured surface, roll the dough into a 12-inch circle or a 9×13-inch rectangle, depending on the shape you prefer.
-
Carefully remove the hot baking sheet from the oven and transfer the stretched dough onto it.
-
Spread most of the pesto over the dough, reserving a tablespoon or two for finishing. Top with the wilted greens and onion mixture, then sprinkle with shredded mozzarella.
-
Bake the pizza for about 10 minutes, or until the crust is crisp and the cheese is melted. While it bakes, toast the pine nuts in a dry skillet and fry the eggs to your preferred doneness (you can also bake eggs directly on the pizza if you prefer).
-
Remove the pizza from the oven. Top with fried eggs, crumbled goat cheese, toasted pine nuts, and the reserved pesto. Slice and serve immediately while the eggs are hot.