This Egg and Chorizo Breakfast Pizza turns your morning into a fiesta with spicy chorizo, melty cheese, and a runny egg on a crispy crust. It’s a brilliant fusion of brunch classics and pizza night fun that’s surprisingly simple to make. The bold flavors and satisfying textures make every slice a celebration.
If you're looking for the perfect Egg and Chorizo Breakfast Pizza, you're in the right place. Whether you love Savory Breakfast or want to explore our Chicken Breast Recipes collection, we've got you covered.
Why You’ll Love This Egg and Chorizo Breakfast Pizza
Crowd-pleasing combo: Blends beloved breakfast flavors with universal pizza appeal.
Incredible textures: Crisp crust, tender chorizo, bubbly cheese, and a runny yolk.
Simple to make: Pre-made base keeps assembly straightforward and stress-free.
Endlessly customizable: Easy to adapt with your favorite toppings and proteins.
Ingredients & Tools
- 1 pre-made pizza dough (about 12-inch/30 cm), or a flatbread
- 200 g cured Spanish chorizo, casing removed and sliced into thin coins
- 150 g grated mozzarella cheese
- 50 g grated sharp cheddar cheese
- 4 large eggs
- 60 ml tomato passata or simple pizza sauce
- 1 small red onion, thinly sliced
- 1 tbsp olive oil
- Fresh parsley or coriander, chopped, for garnish
- Salt and black pepper to taste
- A pinch of smoked paprika (optional, for extra smokiness)
Tools: A large baking sheet or pizza stone, a small bowl for the eggs, a rolling pin (if stretching dough), and a sharp knife.
Notes: The quality of your chorizo really makes a difference here—look for a good Spanish chorizo for that authentic, smoky paprika flavor. And don’t skip the two-cheese blend; the mozzarella gives you that classic stretch, while the cheddar adds a sharp, tangy depth that cuts through the richness.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 25 g |
| Fat: | 28 g |
| Carbs: | 32 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Pre-cook that chorizo? Cured Spanish chorizo is ready to eat, but a quick pan-fry before adding it to the pizza will render out some of the fat, making it crisper and intensifying its flavor. It’s a simple step that pays off big time.
- Room temperature dough is your friend. If you’re using a pre-made dough ball, let it sit out for at least 30 minutes before you try to stretch it. Cold dough is stubborn and will just snap back, while room-temp dough is much more pliable and easier to shape.
- Don’t overload the sauce. A little goes a long way! Using too much tomato passata will make the pizza base soggy. You just want a thin, even layer—think of it as a flavor base, not a soup.
- Create little egg wells. Before you crack the eggs on, use the back of a spoon to create four slight indentations in the cheese and toppings. This helps the egg whites stay contained and prevents them from sliding right off the pizza.
How to Make Egg and Chorizo Breakfast Pizza
Step 1: Preheat your oven to a scorching 240°C (220°C fan)/475°F. Place a large baking sheet or pizza stone inside to heat up. A hot surface is the secret to a crisp, non-soggy crust from the very first second the dough hits it. While it heats, roll or stretch your pizza dough on a lightly floured surface until it’s about a 12-inch (30 cm) round. If you like a thinner, crispier base, go a bit larger.
Step 2: While the oven heats, grab a small frying pan. Add your sliced chorizo and cook over medium heat for 2-3 minutes, just until it starts to release its beautiful red oil and the edges begin to crisp up. You’ll notice the aroma is incredible—smoky and deeply savory. Remove the chorizo from the pan with a slotted spoon, leaving the oil behind. You can use a little of this flavorful oil to brush the edges of your pizza dough for extra color and flavor later.
Step 3: Carefully remove the hot baking sheet from the oven. Transfer your stretched dough onto it. Working quickly, spread the tomato passata over the base, leaving a one-inch border around the edges for the crust. Sprinkle most of the grated mozzarella and cheddar cheese over the sauce, reserving a small handful.
Step 4: Now, artfully scatter the cooked chorizo and thinly sliced red onion over the cheesy base. Then, create four small, shallow wells in the toppings with the back of a spoon. Carefully crack an egg into each well. This is the trick to keeping the eggs centered and proud. Season the eggs generously with salt and black pepper, and sprinkle that last bit of reserved cheese around them.
Step 5: Slide the pizza into the hot oven and bake for 12-15 minutes. You’re looking for a deeply golden, puffed-up crust, bubbly, melted cheese, and egg whites that are fully set. The yolks should still be gloriously runny—give the pizza a slight jiggle to check. If you prefer a firmer yolk, bake for another minute or two.
Step 6: Once out of the oven, let the pizza rest on the tray for just a minute—this makes it easier to slice. Then, scatter a generous handful of fresh, chopped parsley or coriander over the top. The fresh herbs add a wonderful brightness that cuts through the richness. Slice it up and serve immediately while it’s piping hot and the cheese is still stretchy!
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Freeze slices on a tray before bagging; reheat in a hot oven (texture changes).
- Reviving: Reheat in a preheated oven or toaster oven to restore crispness.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed lightly with lemon juice and olive oil provides a fresh, crisp contrast to the rich, savory pizza.
- Roasted cherry tomatoes on the vine — Their sweet, concentrated burst of flavor complements the smoky chorizo beautifully and adds another vibrant color to the plate.
- Garlicky sautéed mushrooms — For an extra umami kick, a side of earthy, buttery mushrooms makes the whole meal feel even more decadent and satisfying.
Drinks
- A Bloody Mary — The spicy, tangy profile of this classic brunch cocktail is a match made in heaven with the bold flavors of the chorizo and egg.
- A crisp, cold lager — The carbonation and slight bitterness of a good lager cleanse the palate perfectly between bites of this flavorful pizza.
- Fresh orange juice or a mimosa — The sweetness and acidity of orange juice provide a lovely, refreshing counterpoint to the saltiness and spice on the pizza.
Something Sweet
- Churros with chocolate dipping sauce — Lean into the Spanish theme with a plate of warm, cinnamon-sugar-dusted churros for a truly festive and indulgent end to the meal.
- Fresh fruit platter with mint — A platter of ripe berries, melon, and pineapple offers a light, juicy, and healthy finish that feels refreshing after a rich main course.
- Mini lemon drizzle cakes — The zingy, sharp sweetness of a little lemon cake is the perfect palate-cleanser and provides a delightful, bright note to end on.
Top Mistakes to Avoid
- Mistake: Using a cold baking sheet. If you put your dough on a cold tray, the bottom won’t crisp up properly and you risk a soggy, undercooked base. Always preheat your pan or stone for the best results.
- Mistake: Adding raw chorizo. While cured chorizo is technically ready-to-eat, not giving it a quick fry first means you miss out on that crispy texture and deeper, rendered flavor. It only takes a couple of minutes and is totally worth it.
- Mistake: Cracking eggs directly from the shell. It’s so easy for a bit of shell to fall in, or for the egg to slip and slide off the pizza. Crack each egg into a small bowl first, then gently pour it onto the pizza for perfect placement every time.
- Mistake: Overbaking for hard yolks. The runny yolk is the star of the show! Keep a close eye on the pizza during the last few minutes of baking. The eggs continue to cook a little from residual heat after you take it out, so pull it when the whites are just set.
Expert Tips
- Tip: Blind bake your crust for ultimate crispiness. For a super-crisp base that can handle the juicy toppings, bake the dough with just the sauce for 5-7 minutes before adding the cheese and other toppings. This creates a protective, crispy barrier.
- Tip: Get creative with your “sauce”. Instead of tomato passata, try a thin layer of garlic-infused crème fraîche or a spicy sriracha mayo. It creates a whole new flavor profile and is a great way to use what you have.
- Tip: Use a pizza stone for a professional finish. If you have one, a preheated pizza stone mimics a professional pizza oven, giving you an unbeatable, blistered, and crisp crust that’s hard to achieve on a regular tray.
- Tip: Finish with fresh and zesty elements. Don’t just stop at herbs. A final drizzle of chili oil, a squeeze of lime juice, or a scattering of pickled jalapeños right before serving can elevate the entire dish with a hit of acidity and heat.
FAQs
Can I make this breakfast pizza ahead of time?
You can do some prep ahead to save time in the morning. You can cook the chorizo, grate the cheese, and slice the onion the night before and keep them stored separately in the fridge. I highly recommend assembling and baking the pizza fresh, though, as the crust can get soggy and the eggs won’t be the same if pre-cooked and reheated.
What can I use instead of chorizo?
Absolutely! If you’re not a fan of chorizo, Italian sausage (sweet or hot) is a great substitute. For a vegetarian version, sautéed mushrooms with smoked paprika or even a plant-based sausage crumble would work wonderfully. The recipe is very adaptable to different proteins.
My egg whites are still runny, but the crust is browning too fast. What do I do?
This is a common issue! The trick is to lower the oven temperature slightly, to about 220°C (200°C fan)/425°F, and cover the pizza loosely with foil. This will shield the crust from burning while allowing the eggs more time to set gently without overcooking the yolks.
Can I freeze the leftover pizza?
You can, but the texture of the eggs and crust will change significantly upon reheating. The yolks will become firm and grainy, and the base can become tough. This pizza is truly best enjoyed fresh, right out of the oven. If you must, freeze slices separately on a tray before bagging, and reheat in a hot oven, not a microwave.
Why is my pizza dough tough and chewy?
This usually happens if the dough was overworked when you were stretching it. Be gentle! Use your fingertips to press and stretch the dough from the center outwards, rather than rolling it aggressively. Letting the dough rest if it starts to spring back will also help you achieve a more tender crust.
Egg And Chorizo Breakfast Pizza
Make this easy Egg and Chorizo Breakfast Pizza for a spicy, savory brunch. Ready in 30 minutes with simple ingredients. Get the recipe and start your fiesta!
Ingredients
For the pizza
-
1 pre-made pizza dough (about 12-inch/30 cm, or a flatbread)
-
200 g cured Spanish chorizo (casing removed and sliced into thin coins)
-
150 g grated mozzarella cheese
-
50 g grated sharp cheddar cheese
-
4 large eggs
-
60 ml tomato passata or simple pizza sauce
-
1 small red onion (thinly sliced)
-
1 tbsp olive oil
-
Fresh parsley or coriander (chopped, for garnish)
-
Salt and black pepper (to taste)
-
A pinch smoked paprika (optional, for extra smokiness)
Instructions
-
Preheat your oven to a scorching 240°C (220°C fan)/475°F. Place a large baking sheet or pizza stone inside to heat up. While it heats, roll or stretch your pizza dough on a lightly floured surface until it’s about a 12-inch (30 cm) round.01
-
While the oven heats, grab a small frying pan. Add your sliced chorizo and cook over medium heat for 2-3 minutes, just until it starts to release its beautiful red oil and the edges begin to crisp up. Remove the chorizo from the pan with a slotted spoon, leaving the oil behind.02
-
Carefully remove the hot baking sheet from the oven. Transfer your stretched dough onto it. Working quickly, spread the tomato passata over the base, leaving a one-inch border around the edges for the crust. Sprinkle most of the grated mozzarella and cheddar cheese over the sauce, reserving a small handful.03
-
Artfully scatter the cooked chorizo and thinly sliced red onion over the cheesy base. Then, create four small, shallow wells in the toppings with the back of a spoon. Carefully crack an egg into each well. Season the eggs generously with salt and black pepper, and sprinkle that last bit of reserved cheese around them.04
-
Slide the pizza into the hot oven and bake for 12-15 minutes. You’re looking for a deeply golden, puffed-up crust, bubbly, melted cheese, and egg whites that are fully set. The yolks should still be gloriously runny.05
-
Once out of the oven, let the pizza rest on the tray for just a minute. Then, scatter a generous handful of fresh, chopped parsley or coriander over the top. Slice it up and serve immediately.06
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