Courgette Brunch Pizza: A Delicious & Easy Recipe

Courgette brunch pizza: the words themselves sing of sunny mornings and relaxed weekend vibes, don't they? Forget the same old toast and cereal routine! I'm about to introduce you to a brunch game-changer that's as delicious as it is visually stunning. Imagine a crispy, golden pizza crust topped with creamy ricotta, vibrant green courgette ribbons, and a perfectly baked egg, all seasoned with fragrant herbs. Are you drooling yet?

While pizza's origins are firmly rooted in Italy, the concept of a "brunch pizza" is a more modern invention, a delightful fusion of Italian tradition and contemporary culinary creativity. It's a celebration of fresh, seasonal ingredients and the joy of sharing a meal with loved ones. This particular courgette brunch pizza variation takes advantage of the humble courgette, transforming it from a simple vegetable into a star ingredient.

People adore brunch pizza for its versatility and satisfying combination of flavors and textures. The crispy crust provides a delightful contrast to the soft ricotta and tender courgette. The egg adds richness and protein, making it a complete and fulfilling meal. Plus, it's incredibly easy to customize with your favorite toppings, making it a guaranteed crowd-pleaser. Whether you're hosting a casual get-together or simply treating yourself to a special weekend breakfast, this recipe is sure to impress. So, let's get cooking!

Ingredients:

• For the Pizza Dough:
• 300g strong bread flour, plus extra for dusting
• 7g dried fast-action yeast
• 1 tsp salt
• 2 tbsp olive oil, plus extra for greasing
• 200ml warm water
• For the Courgette Topping:
• 2 medium courgettes, thinly sliced
• 1 red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• For the Cheese & Egg Layer:
• 150g ricotta cheese
• 50g grated Parmesan cheese
• 2 tbsp chopped fresh basil
• 4 large eggs
• Salt and freshly ground black pepper to taste
• Optional Garnishes:
• Fresh basil leaves
• Extra virgin olive oil
• Red pepper flakes

Preparing the Pizza Dough:

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, yeast, and salt. Make sure the yeast is well distributed throughout the flour. This helps it activate evenly.
2. Add Wet Ingredients: Make a well in the center of the dry ingredients. Pour in the olive oil and warm water.
3. Mix the Dough: Using a wooden spoon or your hands, gradually mix the wet ingredients into the dry ingredients until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. I find that kneading it properly is key to a good pizza base.
5. First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat it with the oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. This is when the magic happens!

Preparing the Courgette Topping:

1. Sauté the Vegetables: While the dough is rising, prepare the courgette topping. Heat the olive oil in a large skillet over medium heat. Add the sliced red onion and cook until softened, about 5-7 minutes.
2. Add Garlic and Courgette: Add the minced garlic and cook for another minute, until fragrant. Then, add the sliced courgettes, dried oregano, and red pepper flakes (if using).
3. Cook the Courgette: Cook, stirring occasionally, until the courgettes are tender and slightly browned, about 8-10 minutes. Season with salt and freshly ground black pepper to taste. Don't overcook them, you want them to still have a bit of bite.
4. Set Aside: Remove the skillet from the heat and set the courgette mixture aside to cool slightly.

Assembling and Baking the Pizza:

1. Preheat the Oven: Preheat your oven to 220°C (425°F). If you have a pizza stone, place it in the oven while it preheats. This will help create a crispy crust.
2. Prepare the Pizza Base: Once the dough has doubled in size, punch it down gently to release the air. Turn it out onto a lightly floured surface.
3. Shape the Dough: Roll out the dough into a large circle or rectangle, about 12-14 inches in diameter. You can also stretch it by hand if you prefer a more rustic shape.
4. Transfer to Baking Sheet: Carefully transfer the pizza dough to a baking sheet lined with parchment paper.
5. Spread Ricotta Cheese: In a small bowl, mix together the ricotta cheese, Parmesan cheese, and chopped fresh basil. Season with salt and freshly ground black pepper to taste. Spread this mixture evenly over the pizza dough, leaving a small border around the edge.
6. Add Courgette Topping: Spread the sautéed courgette mixture evenly over the ricotta cheese layer.
7. Create Wells for Eggs: Using the back of a spoon, create four small wells in the courgette topping.
8. Crack in the Eggs: Carefully crack an egg into each well. Season the eggs with a little salt and freshly ground black pepper.
9. Bake the Pizza: Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown, the cheese is melted and bubbly, and the egg whites are set but the yolks are still slightly runny. Keep a close eye on it, as oven temperatures can vary.
10. Rest and Garnish: Remove the pizza from the oven and let it rest for a few minutes before slicing. Garnish with fresh basil leaves, a drizzle of extra virgin olive oil, and a sprinkle of red pepper flakes (if desired).
11. Serve Immediately: Serve the courgette brunch pizza immediately. Enjoy! The runny egg yolks are just divine.

Tips and Variations:

• Cheese Variations: Feel free to experiment with different cheeses. Mozzarella, provolone, or even goat cheese would be delicious additions or substitutions.
• Vegetable Variations: You can add other vegetables to the topping, such as mushrooms, bell peppers, or spinach. Just make sure to sauté them before adding them to the pizza.
• Herb Variations: Try using different herbs, such as thyme, rosemary, or parsley, in the courgette topping or as a garnish.
• Spicy Kick: If you like a little heat, add a pinch of red pepper flakes to the courgette topping or drizzle some hot sauce over the finished pizza.
• Make-Ahead Tip: You can prepare the pizza dough and courgette topping ahead of time. Store the dough in the refrigerator for up to 24 hours. Store the courgette topping in the refrigerator for up to 2 days. When you're ready to bake the pizza, simply bring the dough to room temperature and assemble the pizza as directed.
• Crispy Crust: For an extra crispy crust, brush the edges of the pizza dough with olive oil before baking.
• Egg Doneness: The baking time will depend on how runny you like your egg yolks. For a runnier yolk, bake for a shorter time. For a more set yolk, bake for a longer time.
• Gluten-Free Option: Use a gluten-free pizza dough recipe or store-bought gluten-free pizza crust to make this recipe gluten-free.
• Vegan Option: Use a vegan pizza dough recipe, vegan ricotta cheese, and omit the eggs or substitute with a vegan egg substitute to make this recipe vegan.

Conclusion:

This Courgette Brunch Pizza isn't just another recipe; it's a weekend game-changer! I truly believe you'll find yourself making this again and again. The combination of the crispy crust, the creamy cheese, and the fresh, slightly sweet courgette is simply divine. It’s quick enough for a busy Saturday morning but impressive enough to serve to guests. It's a guaranteed crowd-pleaser, and honestly, who can resist pizza for brunch? But beyond the deliciousness, what makes this recipe a must-try is its versatility. Feel free to experiment with different cheeses – a tangy goat cheese would be incredible, or even a smoked mozzarella for a deeper flavor profile. If you're feeling adventurous, add a sprinkle of red pepper flakes for a little kick. For a heartier meal, consider adding some crumbled Italian sausage or crispy bacon. Vegetarian? Try adding some roasted red peppers or artichoke hearts. The possibilities are endless! Serving suggestions? I love to serve this Courgette Brunch Pizza with a side of fresh fruit salad and a mimosa (or two!). It's also fantastic with a simple green salad dressed with a light vinaigrette. If you're making it for a larger group, consider cutting it into smaller squares and serving it as an appetizer. It's perfect for brunch parties, potlucks, or even a casual weeknight dinner. And don't forget the eggs! While the recipe calls for baking the eggs directly on the pizza, you could also poach them separately and place them on top after baking. This allows for a perfectly runny yolk that will ooze over the pizza when you cut into it. Another variation is to scramble the eggs and spread them over the crust before adding the other toppings. This creates a creamy, eggy base that complements the courgette beautifully. I’ve personally made this recipe countless times, and each time I tweak it slightly based on what I have on hand and what I’m craving. That’s the beauty of this recipe – it’s a blank canvas for your culinary creativity! So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the joy of this incredible Courgette Brunch Pizza. I promise you won't be disappointed. It's a simple, satisfying, and utterly delicious way to start your day (or end it, for that matter!). I'm so excited for you to try this recipe! Once you do, please, please, please come back and let me know what you think. Share your photos, your variations, and your overall experience in the comments below. I'm always looking for new ideas and inspiration, and I love hearing from my readers. Did you add any special ingredients? Did you make any substitutions? Did you serve it with anything particularly delicious? I want to know it all! Your feedback is invaluable, and it helps me to create even better recipes in the future. Happy cooking, and happy brunching! I can't wait to hear about your Courgette Brunch Pizza success!

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Courgette Brunch Pizza: A Delicious & Easy Recipe

Savory Courgette Brunch Pizza with a homemade crust, ricotta cheese, Parmesan, and perfectly baked eggs. A delicious and satisfying meal perfect for brunch or any time of day!

Prep Time30 minutes

Cook Time35 minutes

Total Time105 minutes

Category: Breakfast

Yield: 4 servings

Save This Recipe

Ingredients

• 300g strong bread flour, plus extra for dusting
• 7g dried fast-action yeast
• 1 tsp salt
• 2 tbsp olive oil, plus extra for greasing
• 200ml warm water
• 2 medium courgettes, thinly sliced
• 1 red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 150g ricotta cheese
• 50g grated Parmesan cheese
• 2 tbsp chopped fresh basil
• 4 large eggs
• Salt and freshly ground black pepper to taste
• Fresh basil leaves
• Extra virgin olive oil
• Red pepper flakes

Instructions

1. Combine Dry Ingredients (Dough): In a large mixing bowl, whisk together the flour, yeast, and salt.
2. Add Wet Ingredients (Dough): Make a well in the center of the dry ingredients. Pour in the olive oil and warm water.
3. Mix the Dough:** Using a wooden spoon or your hands, gradually mix the wet ingredients into the dry ingredients until a shaggy dough forms.
4. Knead the Dough:** Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
5. First Rise:** Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat it with the oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size.
6. Sauté the Vegetables (Topping): While the dough is rising, prepare the courgette topping. Heat the olive oil in a large skillet over medium heat. Add the sliced red onion and cook until softened, about 5-7 minutes.
7. Add Garlic and Courgette: Add the minced garlic and cook for another minute, until fragrant. Then, add the sliced courgettes, dried oregano, and red pepper flakes (if using).
8. Cook the Courgette: Cook, stirring occasionally, until the courgettes are tender and slightly browned, about 8-10 minutes. Season with salt and freshly ground black pepper to taste.
9. Set Aside: Remove the skillet from the heat and set the courgette mixture aside to cool slightly.
10. Preheat the Oven: Preheat your oven to 425°F (220°C). If you have a pizza stone, place it in the oven while it preheats.
11. Prepare the Pizza Base: Once the dough has doubled in size, punch it down gently to release the air. Turn it out onto a lightly floured surface.
12. Shape the Dough: Roll out the dough into a large circle or rectangle, about 12-14 inches in diameter. You can also stretch it by hand if you prefer a more rustic shape.
13. Transfer to Baking Sheet: Carefully transfer the pizza dough to a baking sheet lined with parchment paper.
14. Spread Ricotta Cheese: In a small bowl, mix together the ricotta cheese, Parmesan cheese, and chopped fresh basil. Season with salt and freshly ground black pepper to taste. Spread this mixture evenly over the pizza dough, leaving a small border around the edge.
15. Add Courgette Topping: Spread the sautéed courgette mixture evenly over the ricotta cheese layer.
16. Create Wells for Eggs: Using the back of a spoon, create four small wells in the courgette topping.
17. Crack in the Eggs: Carefully crack an egg into each well. Season the eggs with a little salt and freshly ground black pepper.
18. Bake the Pizza: Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown, the cheese is melted and bubbly, and the egg whites are set but the yolks are still slightly runny.
19. Rest and Garnish: Remove the pizza from the oven and let it rest for a few minutes before slicing. Garnish with fresh basil leaves, a drizzle of extra virgin olive oil, and a sprinkle of red pepper flakes (if desired).
20. Serve Immediately: Serve the courgette brunch pizza immediately.

Notes

• Cheese Variations: Feel free to experiment with different cheeses. Mozzarella, provolone, or even goat cheese would be delicious additions or substitutions.
• Vegetable Variations: You can add other vegetables to the topping, such as mushrooms, bell peppers, or spinach. Just make sure to sauté them before adding them to the pizza.
• Herb Variations: Try using different herbs, such as thyme, rosemary, or parsley, in the courgette topping or as a garnish.
• Spicy Kick: If you like a little heat, add a pinch of red pepper flakes to the courgette topping or drizzle some hot sauce over the finished pizza.
• Make-Ahead Tip: You can prepare the pizza dough and courgette topping ahead of time. Store the dough in the refrigerator for up to 24 hours. Store the courgette topping in the refrigerator for up to 2 days. When you're ready to bake the pizza, simply bring the dough to room temperature and assemble the pizza as directed.
• Crispy Crust: For an extra crispy crust, brush the edges of the pizza dough with olive oil before baking.
• Egg Doneness: The baking time will depend on how runny you like your egg yolks. For a runnier yolk, bake for a shorter time. For a more set yolk, bake for a longer time.
• Gluten-Free Option: Use a gluten-free pizza dough recipe or store-bought gluten-free pizza crust to make this recipe gluten-free.
• Vegan Option: Use a vegan pizza dough recipe, vegan ricotta cheese, and omit the eggs or substitute with a vegan egg substitute to make this recipe vegan.