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Sweet Pepper, Cheddar, and Egg Pizza Recipe

This sweet pepper, cheddar, and egg pizza recipe offers a nice twist on traditional pizza by omitting pizza sauce and topping with fresh sweet peppers and runny eggs. Recipe courtesy Serena Ball of Teaspoon of Spice.

Servings: 4

Active time: 9 minutes

Total time:


  • cornmeal (optional) to taste
  • whole wheat pizza dough
  • 1 garlic clove, halved
  • fresh ground black pepper to taste
  • 5 sweet mini-peppers, thinly sliced
  • 4 green onions, sliced in 2-inch pieces
  • 1 1/2 tsp olive oil
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 2 oz cheddar cheese, crumbled


  1. Place pizza stone or large sheet pan in oven and preheat to 450°F.
  2. Remove pizza stone from oven and dust with cornmeal, if desired. Carefully spread dough over hot pizza stone. Rub cut garlic over dough and sprinkle with black pepper.
  3. In large bowl, add mini-peppers, green onions, and olive oil; toss to coat. Spread peppers and onions over pizza dough. Bake for 10 minutes until edges of crust begin to brown.
  4. Crack each egg into an individual ramekin. Pour out some of the white so about 1 tablespoon of egg white remains in ramekin with yolk. Gently slide each egg onto pizza crust. Sprinkle with cheese.
  5. Bake for 5 minutes until eggs are set. Enjoy!

Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 390
Calories from Fat 130
Total Fat 14g (22% DV)
Saturated Fat 6g (30% DV)
Trans Fat 0g
Cholesterol 200mg (67% DV)
Sodium 860mg (36% DV)
49g (16% DV)
Dietary Fiber 3g (12% DV)
Sugars 8g
Protein 18g
Vitamin A 30%
Vitamin C 60%
Calcium 15%
Iron 25%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.