Mediterranean Breakfast Pizza with Feta Eggs and Olives on Wholegrain Base
Some mornings call for something genuinely exciting, and this Mediterranean breakfast pizza with feta eggs and olives is exactly that. Built on a thin wholegrain spelt base, it carries all the bold, sunny flavours of a classic Mediterranean spread: briny olives, creamy crumbled feta, jammy baked eggs, sweet cherry tomatoes, and a handful of peppery spinach. It looks impressive, tastes incredible, and delivers a nutritional punch that most breakfast pizzas simply cannot match.
The base is where this recipe really sets itself apart from traditional versions. Instead of a refined white flour dough loaded with empty carbs, this one uses wholegrain spelt flour blended with a little ground flaxseed. That combination brings extra fibre, a nutty depth of flavour, and a satisfying crispness that holds all the toppings beautifully. The dough comes together quickly with no yeast and no long resting time, making it genuinely achievable on a weekend morning without any fuss. You roll it thin, pre-bake it briefly, then load it up and finish it in the oven. The whole process takes around 30 minutes from start to table.
For the toppings, a base of strained Greek yogurt mixed with a small amount of olive oil replaces the usual heavy tomato sauce or full-fat cream cheese. It adds protein, a gentle tang, and a creamy layer that works beautifully under the eggs. The eggs themselves are cracked directly onto the pizza and baked until the whites are just set but the yolks stay slightly runny, giving you that gorgeous, rich finish when you cut into a slice. Kalamata olives bring healthy monounsaturated fats and that characteristic salty punch. A generous amount of crumbled reduced-fat feta keeps the sodium in check while still delivering the bold flavour you want. Cherry tomatoes burst gently in the oven, adding natural sweetness and lycopene. Baby spinach wilts softly across the surface, adding iron and folate without overpowering anything.
Nutrition matters here, and the numbers speak for themselves. Each serving comes in at around 340 calories with 28 grams of protein, 7 grams of fibre, and only 4 grams of sugar. Compare that to a typical breakfast pizza built on a white dough base with full-fat cheese and processed toppings, which can easily run to 500 or 600 calories with half the protein and a fraction of the fibre. This version genuinely fuels your morning. It keeps you full, supports steady energy levels, and gives your body real nutrients rather than a spike and crash. Serve it straight from the oven, cut into wedges, with a drizzle of extra virgin olive oil and a pinch of dried oregano over the top. A simple salad of cucumber and mint alongside would not go amiss either.
Ingredients
- 150 g wholegrain spelt flour (plus extra for dusting)
- 2 tbsp ground flaxseed
- 0.5 tsp baking powder
- 0.3 tsp fine sea salt (for the dough)
- 80 ml warm water (adjust as needed)
- 1 tbsp extra virgin olive oil (for the dough)
- 80 g full-fat plain Greek yogurt (strained, for the base sauce)
- 1 tsp extra virgin olive oil (mixed into yogurt base)
- 1 small clove garlic (finely grated)
- 0.5 tsp dried oregano (divided between base and topping)
- 4 large free-range eggs
- 60 g reduced-fat feta cheese (crumbled)
- 80 g cherry tomatoes (halved)
- 40 g kalamata olives (pitted and halved)
- 40 g baby spinach (roughly torn if leaves are large)
- 1 tbsp capers (drained and rinsed)
- 2 tbsp fresh flat-leaf parsley (chopped, to finish)
- 1 pinch chilli flakes (optional, to taste)
- 1 pinch freshly ground black pepper (to taste)
Instructions
- 1
Preheat your oven to 220 degrees Celsius (fan 200C, gas mark 7). Place a large baking sheet or pizza stone on the middle shelf while it heats up. Getting the surface hot before the pizza goes on is key to a crispy base.
A preheated baking surface makes a real difference to the base texture. Do not skip this step.
- 2
Combine the wholegrain spelt flour, ground flaxseed, baking powder, and sea salt in a large mixing bowl. Stir everything together briefly. Add the warm water and 1 tablespoon of olive oil, then mix until a soft dough forms. Knead gently in the bowl for about 1 minute until smooth.
The dough should be soft but not sticky. Add water a teaspoon at a time if it feels too dry, or a tiny dusting of flour if it sticks to your hands.
- 3
Dust a sheet of baking parchment lightly with flour. Place the dough in the centre and roll it out into a thin oval or round shape, roughly 30 cm across. It does not need to be perfect, a rustic shape adds charm. Slide the parchment and dough onto the hot baking sheet.
Rolling between two sheets of parchment prevents sticking and makes transferring the dough much easier.
- 4
Pre-bake the base for 6 to 7 minutes until it starts to firm up and turn very lightly golden at the edges. Remove it from the oven carefully. This partial bake prevents a soggy base once the toppings go on.
- 5
While the base pre-bakes, mix the strained Greek yogurt with the teaspoon of olive oil, the grated garlic, and a pinch of dried oregano in a small bowl. Season lightly with black pepper. This is your pizza sauce.
Make sure your yogurt is properly strained or thick Greek-style yogurt. Runny yogurt will make the base soggy.
- 6
Spread the yogurt mixture evenly across the pre-baked base, leaving a 1.5 cm border around the edge. Scatter over the baby spinach first, then the cherry tomatoes, kalamata olives, capers, and about two thirds of the crumbled feta.
- 7
Create four small wells in the toppings by gently pushing the ingredients aside with the back of a spoon. Carefully crack one egg into each well. Season the eggs lightly with black pepper and a tiny pinch of sea salt.
Cracking each egg into a small cup first gives you more control and prevents shell bits getting onto the pizza.
- 8
Return the pizza to the oven and bake for 8 to 10 minutes, until the egg whites are fully set but the yolks remain a little runny in the centre. Watch closely from the 8-minute mark as oven temperatures vary.
If you prefer fully set yolks, add 2 extra minutes. For very runny yolks, check at 7 minutes.
- 9
Remove from the oven and immediately scatter over the remaining crumbled feta, the chopped fresh parsley, the remaining dried oregano, and chilli flakes if using. Drizzle with a very small amount of extra virgin olive oil if desired. Slice and serve straight away.
Nutrition per serving
340kcal
Calories
28g
Protein
32g
Carbs
13g
Fat
7g
Fibre
4g
Sugar
620mg
Sodium
Pro Tips
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Strain your Greek yogurt in a sieve lined with a clean cloth for 10 minutes before using if it seems at all watery.
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Spelt flour absorbs liquid slightly differently to wheat flour, so add water gradually when making the dough.
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Kalamata olives are already salty, so taste before adding any extra salt to the toppings.
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For extra crispy edges, brush the border of the base lightly with olive oil before the second bake.
- ✓
This pizza is best eaten fresh from the oven. The base softens noticeably as it sits.
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Use a pizza wheel or a sharp large knife to cut clean slices without dragging the toppings.
Frequently Asked Questions
Variations
- •
Roasted Red Pepper and Artichoke
Swap the cherry tomatoes for jarred roasted red peppers and add a few marinated artichoke hearts. Both pair brilliantly with the feta and olives and add extra fibre and antioxidants.
- •
Smoked Salmon and Caper Version
Replace two of the eggs with thin slices of smoked salmon added after baking. This boosts omega-3 fatty acids significantly and gives a luxurious weekend brunch feel.
- •
Spicy Harissa Base
Stir a teaspoon of harissa paste into the yogurt sauce for a gentle warmth and North African flavour profile. Reduce the chilli flakes on top accordingly.
- •
Vegan Mediterranean Flatbread
Skip the eggs and feta, and use a thick layer of hummus as the base sauce instead of yogurt. Top with extra olives, roasted cherry tomatoes, spinach, capers, and a sprinkle of nutritional yeast for a fully plant-based version.
Substitutions
- •Wholegrain spelt flour → Wholemeal wheat flour or gluten-free flour blend (Wholemeal wheat flour is the closest substitute in both flavour and texture. A gluten-free blend works but may need a touch more water.)
- •Reduced-fat feta cheese → Full-fat feta or goat's cheese (Full-fat feta adds a richer creaminess. Goat's cheese gives a slightly milder, earthier flavour. Both work beautifully with these toppings.)
- •Greek yogurt → Labneh or strained cottage cheese (Labneh is naturally very thick and slightly tangier, making it an excellent swap. Blended strained cottage cheese also works and keeps the protein content high.)
- •Kalamata olives → Green Castelvetrano olives or black olives in brine (Castelvetrano olives are milder and buttery in flavour. Canned black olives work in a pinch but have less depth of flavour.)
- •Baby spinach → Rocket, kale, or Swiss chard (Rocket adds a peppery bite. Finely shredded kale or Swiss chard work well but may need an extra minute in the oven to wilt properly.)
- •Capers → Finely chopped green olives (If capers are not available, a few finely chopped green olives provide a similar briny, punchy flavour accent.)
🧊 Storage
This pizza is best eaten immediately after baking. If you have leftovers, store them in an airtight container in the fridge for up to 1 day. Reheat in a hot oven at 200C for 5 to 6 minutes rather than a microwave, which will make the base soft and rubbery. Note that the egg yolks will be fully set after reheating.
📅 Make Ahead
You can prepare the dough up to 24 hours ahead and refrigerate it wrapped tightly. The yogurt sauce can be mixed and refrigerated up to 2 days ahead. All toppings can be prepped the night before and stored in separate containers in the fridge. Assembly and baking should always be done fresh for the best result.
