Brewing Happiness // Polenta & Baked Egg Breakfast Pizza

We are so excited by this week's recipe from Haley of Brewing Happiness! "Polenta & Baked Egg Breakfast Pizza with an avocado vinaigrette" - Breakfast and dinner are combined in this tasty meal! MMM now THAT is the best combo. 

What you will need: 

1 bag of pre-made whole wheat pizza crust (most grocery stores carry them)
3/4-1 cup of polenta cereal* 
1/3 cup of cherry tomatoes, sliced in half
1/2 cup of arugula 
3 eggs
1-2 tablespoons of olive oil
2-4 tablespoons of avocado vinaigrette*
Sriracha drizzle (optional)
salt & pepper

*for the polenta cereal (you will have leftovers):

3 cups of almond milk (or sub soy milk, skim milk, or coconut milk)
1 cup of dry polenta 
1/2 teaspoon of salt
1 tablespoon of chives, chopped
1/2 tablespoon of garlic, diced
1/4 teaspoon of pepper


*for the avocado vinaigrette:

1 small ripe avocado
1 tablespoon of chives, chopped
2 tablespoons of white vinegar
2 teaspoons of apple cider vinegar
2 teaspoons of sweetener (I used coconut palm sugar, you can use agave, honey or anything else!)
1/3 cup water
1/2 teaspoon of salt
1/4 teaspoon of pepper


  1. Allow your dough to sit out at room temperature for 20 minutes. 
  2. Preheat your oven to 350. 
  3. While your dough is sitting out, and your oven is preheating, make your polenta : In a large pot bring your almond milk and salt to a boil over high heat. Once boiling, add polenta and reduce heat. Stir constantly for 5 minutes. After 5 minutes take off heat, add in chives, garlic and pepper and stir until it is evenly mixed. Set your polenta aside. 
  4. Liberally flour a surface, and add your dough. Roll your dough out to create a large flatbread shape, you want it to be about 1/4" to 1/2" thick. If you want a crust, you can shape the sides of the dough with your hands.
  5. Transfer your dough to a well oiled baking sheet. Scoop your polenta onto the center of your dough and smooth it around to create an even layer. 
  6. With the back of a spoon, create a divot in the center of your pizza where the eggs will go. Add a layer of arugula to the crevice and spread your cherry tomatoes around the perimeter. 
  7. Drizzle olive oil over the top of your pizza. 
  8. Carefully crack 3 eggs into the center of your divot, over your arugula. 
  9. Put your pizza in the oven for 20-25 minutes, keeping a close eye on your eggs. You don't want to over cook them!
  10. While the pizza is baking, blend together your avocado vinaigrette ingredients in a blender or food processor.
  11. When the pizza is done top with avocado vinaigrette, salt, pepper, and (optional) hot sauce.
  12. Devour!

Thanks Haley! We are obsessed with all her recipes, be sure to check them out at Brewing Happiness!