Hand Tossed Egg & Arugula Pizza

10 minutes
15 minutes
Recipe developed for BC Egg by Eggs.ca

Eggs on pizza? Absolutely! Eggs pair well with some of your favourite pizza toppings, like olives, prosciutto or chorizo. We recommend being creative, but limiting yourself to just a couple of toppings to really let the eggs be the star of the show.


  • 1 lb (0.5 kg) store-bought pizza dough
  • All-purpose flour for rolling
  • 2 tbsp (30 mL) olive oil, divided
  • 1/2 cup (125 mL) pizza or marinara sauce
  • 1 1/2 cups (375 mL) shredded Italian blend cheese (see note)
  • 1/2 cup (125 mL) pitted Kalamata olives, chopped (see note)
  • 4 eggs
  • 1/2 cup (125 mL) arugula


  1. Lightly coat a 12-inch (30 cm) pizza pan or baking sheet with cooking spray. Place pan in the oven and preheat to 500°F (260°C).
  2. On a well-floured surface, roll dough into a 12-inch (30 cm) circle, or a rectangle that will fit on your sheet pan.
  3. Remove hot pan from oven. Carefully arrange dough to the edges of the pan. Pierce dough all over with a fork, then lightly brush with some of the olive oil. Evenly spread pizza sauce over the dough. Sprinkle on the and top with olives. Crack eggs over top of pizza, one in each quadrant of the pizza.
  4. Place pizza in oven and bake until crust is browned and crisp, 8 to 10 minutes.
  5. Serve topped with arugula and a drizzle of the remaining olive oil.


To make dough easier to roll, remove from fridge and allow to rest at room temperature for 30 minutes.

You can substitute you have on hand for the Italian blend. In fact, freshly grated cheese will melt better than pre-shredded, so you may prefer to create your own blend of mozzarella, cheddar, or any other cheese you enjoy!

Not a fan of olives? Substitute! You can add toppings as you choose. We recommend trying thin slices of prosciutto, fresh or roasted red peppers, caramelized mushrooms, or spicy chorizo. Keep things simple with just one or two of your favourite toppings to really let the eggs shine.

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