Breakfast-style Margherita pizza


The classic Margherita pizza includes tomato sauce, basil, and fresh mozzarella cheese. Why not spice it up with a few simple additions? This recipe from Co+op, Stronger Together adds eggs and arugula to turn a classic recipe into a surefire breakfast favorite.

With Bel Gioioso Mozzarella on sale for just $3.69 each, it’s a great time to try making your own pizza at home.


  • 1/2 of one ball of Co-op pizza dough

  • 1/2 cup Co-op marinara sauce (along with the dough, available in our grab-and-go case)

  • 4 ounces fresh mozzarella, drained

  • 2 large eggs

  • 1/2 teaspoon freshly cracked black pepper

  • 1 pinch salt

  • 1 ounce (1 cup) arugula or other spring green


  1. Preheat the oven to 425 F. Place the pizza crust on a sheet pan, preferably a cookie sheet with no rim. Optional: lightly dust the pan with cornmeal or flour to prevent sticking.

  2. Spread the pizza sauce on the crust with a tablespoon, making sure not to “drown” the crust - too much sauce and your crust won’t bake through.

  3. Slice or tear mozzarella into dime-sized chunks and distribute over the sauce. Leave space for each chunk to melt! This is also a good time to apply any dry herbs like basil or oregano to the surface of your pizza.

  4. Crack each egg and place on opposite sides of the pizza, then sprinkle with pepper and salt.

  5. Bake the pizza for about 12 minutes, until the whites of the eggs are set, and the yolks are done to taste. We like to check around 8 minutes in by carefully examining the underside for browning.

  6. Remove from oven, top with arugula, then cut into slices and serve!