Apple Gruyère Breakfast Pizza

Apple Gruyere Breakfast Pizza

Weekend breakfast plans: Apple Gruyere Breakfast Pizza.

I have an obsession with pizza. I want it, nay, need it all the time. There is something about it that just hits home every time. I cannot figure it out.

Just kidding, it’s the crust.

Hello? A dinner where the majority of it is carbs? YAS PLZ. Therefore, I love to come up with ways to eat it at all times and for all meals. Enter Apple Gruyère Breakfast Pizza from stage left. This pizza is the perfect breakfast when you are just straight craving pizza for breakfast. Plus, it has some things that are actually a good idea to start our day with:

Egg, on top


Avocado, for topping

Arugula, for a little fresh green

You kind of forget you’re eating all those good things when they are on a bed of crispy pizza dough with Gruyère cheese and a generous drizzle of balsamic glaze.

Yes, balsamic glaze, not reduction. It’s incredible, guys. I’ve found it in the same place where all things balsamic are, in a little squeeze bottle. It’s pure perfection. I’ve used it for salads, chicken, pastas, and bruschetta. It totally combats the soggy bread part of bruschetta. It’s my favorite way to balsamic right now.

This recipe makes two five-inch breakfast pizzas. I bake them on a pizza stone, but you can try it out on any baking sheet that can withstand 500 degrees. If using a baking sheet, I’d start checking them a little earlier to see if they are done before the designated time. Pizza stones regulate the heat pretty well and normal cooking sheets do not.

And, don’t forget a generous sprinkling of salt when they are done. Salt makes the world go around.

Apple Gruyere Breakfast Pizza

Apple Gruyere Breakfast Pizza

Apple Gruyere Breakfast Pizza

Apple Gruyere Breakfast Pizza

Apple Gruyere Breakfast Pizza

Apple Gruyere Breakfast Pizza

Apple Gruyere Breakfast Pizza

Apple Gruyére Breakfast Pizza

Print Recipe
Serves: 2 Cooking Time: 45 minutes


  • -For the crust-
  • 1/2 cup warm water
  • 1/2 teaspoon active dry yeast
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1 1/2 cups flour
  • 1/4 cup corn meal
  • -For the topping-
  • 2 tablespoons balsamic glaze
  • 1 cup arugula
  • 1 1/2 cups shredded Gruyère cheese
  • 1/2 apple
  • 1/2 avocado
  • 2 eggs
  • salt and pepper to taste



Preheat the oven to 500 degrees and place a pizza stone in the middle rack.


Place the water, honey and yeast in a small bowl and let activate for 5-10 minutes. Meanwhile, in a medium bowl, add the salt and flour. Once the yeast is foamy add it to the flour mixture, and stir together with a wooden spoon until it comes together. Dump the dough out onto a lightly floured surface and knead for about two minutes. Cover the dough by placing the dough bowl upside down over it. Let sit for 5 minutes.


Cut the dough in half and roll out into thin disks about 5 inches in diameter. Sprinkle corn meal on a pizza peel or rimless metal baking sheet. Place the disks on top of the sprinkled corn meal.


Drizzle balsamic glaze on both pizza disks and sprinkle with cheese and arugula and drizzle with more balsamic glaze. Slice apple and place on top. Let rest for 5 minutes.


Slide the pizzas onto the pizza stone and bake for 15-20 minutes. Separate eggs in four bowls, one for each egg yolk and egg white. Slide an egg white onto the top of each pizza about 5 minutes before the pizza is done. Two minutes before the pizza is done, slide an egg yolk on top of each egg white. Remove pizzas from oven when done. Slice avocado and add to the top of the pizza. Sprinkle with salt and pepper before serving.

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