pizza topped with asparagus, cheese and sunny side up eggs on a brown sheet of parchment paper
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Asparagus Brunch Pizza

This fresh, delicious, and perfect for spring Asparagus Brunch Pizza will make everyone in the family hungry for more!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: asparagus, pizza, eggs, fontina cheese, recipe, spring
Servings: 4 Servings
Calories: 825kcal
Author: Lisa Johnson

Ingredients

  • 1 1/2 pounds pizza dough
  • 1 pound thick asparagus
  • 1/2 small onion (thinly sliced)
  • 1 1/2 Tablspoons olive oil
  • sea salt & ground black pepper (to taste)
  • 2 cups grated fontina cheese
  • 4 large eggs (at room temperature)
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • 2 Tablespoons finely chopped chives

Instructions

  • Place baking stone inside oven and heat to 500 degrees for one hour.*
  • Remove the woody ends of the asparagus. Remove the tips and set aside. Thinly slice asparagus on a sharp diagonal and place in a large bowl with the tips.
  • Thinly slice onion crosswise and place in bowl.
  • Drizzle olive oil over the asparagus and season with salt and pepper. Set aside.
  • Divide dough in half. Place first half on a floured work surface and roll or stretch into a 10 to 11-inch circle.
  • Place dough circle on a sheet of parchment paper.
  • Sprinkle with half of the fontina cheese and top with half of the asparagus mixture.
  • Slide pizza onto preheated baking stone and cook until golden brown, 10 to 12 minutes, turning after 5 minutes.
  • Remove pizza from oven and crack two eggs over the top. Return to oven and cook until egg whites are set, but the yolks are still runny, 2 to 4 minutes.
  • Remove pizza and place on a cutting board. Sprinkle with half of the Parmesan cheese and chopped chives. Slice and serve.
  • Repeat the process for the second pizza.**

Notes

*if you do not have a baking stone, substitute (2) baking sheets.
If not using parchment paper, rub baking sheets with oil. Do not rub oil on a baking stone.
**I have never baked two pizzas at one time, I do not trust my oven.  Feel free to give it a try if you like.
Make sure your eggs are room temperature or your crust will over cook while the cold eggs cook.

Nutrition

Calories: 825kcal | Carbohydrates: 88g | Protein: 43g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 271mg | Sodium: 2031mg | Potassium: 364mg | Fiber: 5g | Sugar: 14g | Vitamin A: 37.9% | Vitamin C: 9.5% | Calcium: 56.6% | Iron: 45.3%