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Hand-Tossed Pizza with Eggs

  • Cooking: 10 min
  • Prep: 15 min
  • Yields: 2
Hand-Tossed Pizza with Eggs

Take your homemade pizza to the next level with this healthy, eggs-tra tasty recipe from the Egg Farmers of Canada. Did you know Canadian eggs are produced following world-class standards for food safety and animal care? Canadian egg farmers follow rigorous programs ensuring that the eggs you buy at the store are fresh, high quality and of local production.


  • 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
  • 1/2 cup (125 mL) pitted Kalamata olives, chopped
  • 4 eggs
  • 1/2 cup (125 mL) arugula


Lightly coat a 12-inch (30 cm) pizza pan with cooking spray. Place pan in the oven and preheat to 500°F (260°C).

On a well-floured surface, roll dough into a 12-inch (30 cm) circle.

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 top. Sprinkle cheese over dough, and top with olives. Crack eggs over top of pizza.

Place pizza in oven and bake until crust is browned and crisp, 8 to 10 minutes.

Serve topped with arugula and a drizzle of the remaining olive oil.

Recipe by Andy Hay

Andy Hay is a chef, Husband and Dad from Canada's East Coast. Andy helps food lovers up their at home cooking game one recipe, video, and dad joke at a time.

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