Recipe: Crispy Pepperoni and Egg Breakfast Pizza

Pizza Recipe Sponsored by Margherita



  • 12 oz. Margherita Cup N Char Pepperoni
  • 12” par-baked pizza crust
  • ¼ c. Alfredo sauce
  • 1 c. shredded mozzarella cheese
  • 2 tbsp. grated Parmesan cheese
  • 3 hard-boiled eggs, coarsely chopped
  • 1 tbsp. minced fresh chives

Alfredo Sauce:

  • 1 tbsp. butter
  • 2 tbsp. shallots, minced
  • ½ tsp. minced garlic
  • 2 c. heavy cream
  • 1 tbsp. corn starch slurry
  • ½ c. grated Parmesan cheese
  • 1 pinch black pepper


  • For the Alfredo sauce, sauté shallots and garlic in butter until lightly golden. Add heavy cream and bring to a boil. Turn to low and simmer for 20 minutes. Add corn starch slurry to thicken. Whisk in Parmesan cheese and black pepper.
  • For the pizza, spread pepperoni on tray and par-bake for 3 minutes at 375°F to render off some of the fat. Spread Alfredo sauce on crust, spreading to edges. Top evenly with shredded mozzarella and Parmesan. Add chopped hard-boiled egg over the top and scatter par-cooked pepperoni. Bake at about 375°F for 8 to 10 minutes. Slice into 6 to 8 pieces and scatter chives over top.