Breakfast Pizza with Whole-Wheat Crust and Veggies

This recipe is a serious take on the classic breakfast pizza, with a whole-wheat crust and plenty of fresh veggies. The result is a hearty and satisfying breakfast (or brunch!) that's also good for you.

Breakfast pizza has been a staple in my family for as long as I can remember. My mom would make it on weekends when we were kids, and it was always a hit. Over the years, I've experimented with different recipes, and this is the one I keep coming back to. It's got the perfect balance of flavors and textures, and it's always a crowd-pleaser.

Prep time: 15 | Cook time: 12 | Serves: 4

Ingredients

• 1 whole-wheat pizza crust
• 1/2 cup tomato sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chopped bell pepper
• 1/4 cup chopped onion
• 1/4 cup chopped mushrooms
• 1/4 cup chopped spinach
• 1/8 teaspoon salt

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Place the pizza crust on a baking sheet.
3. Spread the tomato sauce over the crust, leaving a 1-inch border.
4. Sprinkle the mozzarella cheese over the sauce.
5. Top with the bell pepper, onion, mushrooms, and spinach.
6. Season with salt.
7. Bake for 10-12 minutes, or until the cheese is melted and bubbly.
8. Let cool for a few minutes before slicing and serving.

Why It Works

• The whole-wheat crust is a good source of fiber, and it gives the pizza a hearty texture.
• The tomato sauce is flavorful and tangy, and it provides a good base for the other toppings.
• The mozzarella cheese is gooey and melted, and it adds a richness to the pizza.
• The bell pepper, onion, mushrooms, and spinach add a variety of flavors and textures.
• The salt enhances the flavors of the other ingredients.