I'm a fan of any kind of pizza but especially when it's quick, easy and definitely a way to impress guests. This Puff Pastry Spring Breakfast Pizza is so quick to put together and a wonderful brunch dish to serve for a holiday gathering or simply the weekend. Puff pastry is stocked in the freezer, thaws within 40 minutes and the rest is just a few pantry staple ingredients including some seasonal asparagus and spring onions.
If you have never used puff pastry - NOW IS YOUR TIME! Make this breakfast pizza and use your other pastry to make these Za'atar Cheese Rolls - BRUNCH DONE! Inspired by one of my closest friends who LOVES brunch and all things eggy - this pizza has a puff pastry base, a good smear of Boursin cheese (or any herbed soft cheese), spring asparagus spears, spring onions, baked eggs, feta cheese and the most divine black caraway and salt crust - seriously SO GOOD!
When you want to be fancy but have ZERO time - this is the dish to make. I'd pair with some mimosas of course!
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Ingredients
You know when we cook we can adjust and adapt to our needs and pantry staples but here is the rundown of what I used.
- Puff Pastry - A true hero - puff pastry can be found in the freezer section of your grocery store. I have a package in my freezer at ALL TIMES! Minimal time to thaw, it is so flaky and delicious - different than traditional dough. It really is a way to impress any guest or just make a damn good meal! I usually get the Pepperidge Farm brand because it's always stocked. But use whatever brand you like. If you're feeling fancy and want to make your own, my friend Kelli over at Everyday Pie has a full tutorial!
- Boursin Cheese - I'm using garlic and herb Boursin cheese but other options include rondele or even an herby cream cheese. Basically an herby soft, spreadable cheese. Costco usually sells the 3 pack of Boursin for the best price and actually on sale right now for $7.29.
- Fresh Lemon - Using this to thin our cheese to make it nice and spreadable. The tanginess also adds a nice fresh flavor.
- Asparagus - I'm using asparagus because they are in season - you could use cauliflower, zucchini or spring peas in their place.
- Spring Greens - I purchased these long spring green chives from the Asian grocery store - fresh chives or scallions would be comparable.
- Eggs - Eggs for our final puff pastry pizza but also using one as an egg wash to adhere our seeds.
- Feta Cheese - The feta cheese gives the pie a little umph and extra flavor.
- Black Caraway Seeds - If you haven't had black caraway seeds before - they are quite delish, they look like black sesame seeds but have a harder texture and unique taste. We use them on our white pizza. You can get them at a Middle Eastern grocery store or online of course.
- Flake Salt - Maldon salt is my fav and sprinkling on the crust with the caraway seeds is magical when it's baked! The pizza itself doesn't really need much salt because of the salty cheeses but this extra bit is so needed! I grab the boxes from Amazon and have on hand always for finishing.
- Black Pepper
- Fresh Mint
- Fresh Arugula
- Olive Oil
- Flour
See recipe card for quantities.
Instructions
20 minutes and you're done (+ thaw time) - it's really a fabulous brunch appetizer. So easy and easy to work with the dough
Allow your pastry dough to thaw according to package instructions. Preheat your oven to 425 degrees. Once thaw, sprinkle a bit of flour and roll out into about 10x14 rectangle. If there are any seams that are torn, press together to adhere.
Place onto a parchment lined half sheet pan. Create a shallow border around the entire pastry. Using a sharp small knife about 1" from the edge score the dough without cutting through. This will be your border for your seeds and salt. It will also be the area that puffs.
In a small bowl, mix your Boursin cheese and a squeeze of lemon. Mix until a creamy consistency forms. You want it to be spreadable. Spread onto your puff pastry inside the border line in an even layer.
Whisk one egg and a splash of water and brush your border. Sprinkle black caraway seeds and flake salt all over the edges.
Trim your asparagus and green onions and place onto your pizza in any style you want. Add as much or as little. I kept it on the lighter side but you can certainly add more.
Bake for 8 minutes then remove from oven. Crack your eggs on the top - I try to do one in each corner and one in the center. Place back into oven and bake for another 10-12 minutes until eggs are set and pastry is browned.
Remove from oven and finish with crumbled feta, black pepper, fresh mint, fresh arugula and olive oil. Break egg yolks open and allow to spread along pizza.
Slice and enjoy!
Top tip
If you don't have a rolling pin - a wine bottle works great!
Substitutions and Variations
Here are a few substitutions and variation that you may want to try.
- Cheese - As mentioned above, you sub your creamy cheese for Rondele or a garlic and herb cream cheese. You can also sub a cheesier/melty cheese in place of feta. Add a bit of gruyere for an elevated flavor.
- Spring Vegetables - Use whatever spring green veggie you'd like on the pizza - spring peas would be great, leeks and some thinly sliced potatoes would also be delicious. Be creative!
- Bacon - What's breakfast without bacon? If you'd like to add some bacon or prosciutto - cook beforehand and sprinkle on the eggs after cracking. You can also add slices of fresh prosciutto when removing from oven for a less crispy version.
Equipment
A few of my favorite items in the kitchen and used here in the recipe:
- Half Sheet Pan
- Parchment Sheets (BEST THING EVER!!!)
- Rolling Pin
- Pastry Brush
- Black Caraway Seeds
- Maldon Sea Salt
Storage and Reheating
This is good in the fridge or 2-3 days. I'd pop into the toaster oven or your standard oven to reheat. This will allow the puff pastry to crisp up well. Heat to 400 and bake for 5-8 minutes.
This unfortunately does not freeze well, especially because of the eggs, it's best eaten the day of.
FAQ
This dish is best made the day of, mostly because of the eggs. You can always bake up to the eggs, when your guests arrive crack your eggs and finish baking those last 10 minutes.
You can use sesame seeds, poppy seeds or an Everything But the Bagel Mix. If you use a mix with salt, omit the flake salt.
Sure! Feel free to top with a little extra cheese - especially a melty cheese if you want. Try a gruyere or sharp cheddar.
I hope you enjoy this Puff Pastry Breakfast Pizza with Asparagus and Herbed Cheese as much my family does - feel free to adjust and make your own!
If you make Puff Pastry Breakfast Pizza with Asparagus and Herbed Cheese, please let me know by leaving a rating and review below!
As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! You can find me on Facebook, Instagram, Twitter , Tiktok and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!
xoxo,
Cosette
Puff Pastry Spring Breakfast Pizza with Asparagus and Herbed Cheese
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 1 pizza 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Lebanese
Description
A delicious and easy breakfast pizza - perfect for brunch and a sure fire way to impress guests!
Ingredients
- 1 Puff Pastry Sheet, find in the freezer section and thaw according to directions
- 1 package garlic and herbs Boursin cheese or similar, 5oz
- Juice of 1 lemon
- 6-8 stalks of asparagus, trimmed
- 6-8 sprigs of spring onions or scallions, ends trimmed
- Black Caraway Seeds
- Maldon Flake Salt
- 6-8 eggs, adjust to your preference, divided (one for your egg wash)
- ½ cup crumbled feta cheese
- Black Pepper
- Fresh mint leaves
- Fresh arugula
- Olive Oil
Instructions
- Begin by thawing your puff pastry dough according to package instructions. I use Pepperidge Farms and it says to allow to thaw for 40 minutes.
- 1 Puff Pastry Sheet, find in the freezer section and thaw according to directions
- Once thawed, lightly flour your work surface and roll your pastry slightly larger - looking for about 10x14 rectangle. Place on a parchment lined sheet pan.
- Using a sharp knife, score a shallow line - be sure not to cut through the dough - around the entire pastry about 1" in from the edge.
- In a small bowl, mix your Boursin or soft cheese with a squeeze of lemon. Keep mixing until a smooth, spreadable consistency. Add more lemon as needed to make workable.
- 1 package garlic and herbs Boursin cheese or similar, 5oz
- Juice of 1 lemon
- Spread thinned cheese mixture onto the center of your puff pastry dough.
- Next, place your trimmed asparagus + spring onions in any style you'd like on your cheese spread.
- 6-8 stalks of asparagus, trimmed
- 6-8 sprigs of spring onions or scallions, ends trimmed
- In a small bowl, crack 1 egg and whisk with a splash of water. Using a pastry brush, brush the egg wash on the border of your pastry dough.
- 1 egg + splash of water
- Sprinkle along the edges some black caraway seeds and Maldon flake salt.
- Black Caraway Seeds
- Maldon Flake Salt
- Bake into preheated oven for 8 minutes.
- Crack your remaining eggs onto your pastry dough. Place back in oven and bake for another 10-12 minutes until eggs are set and puff pastry is browned and flaky.
- 5-6 eggs
- Remove from oven and top with fresh ground black pepper, crumbled feta, fresh mint leaves, fresh arugula and a drizzle of olive oil.
- ½ cup crumbled feta cheese
- Break yolks on pizza and enjoy!
Keywords: puff pastry pizza, easy pizza, breakfast pizza, brunch pizza, eggs on pizza, breakfast pizza with eggs, easter brunch pizza, breakfast pizza recipe with eggs
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