Spring Pizza Recipes for Easter Brunch
Spring is one of my favourite times to get creative in the kitchen, especially when it comes to pizza. With fresh ingredients popping up and a little extra time to slow down over Easter weekend, it’s the perfect excuse to throw a few pizzas in the oven and surprise your brunch guests with something a little extra.
I used my fail-proof 3-day dough recipe for these, which never does me wrong. I took it out of the fridge about 3 hours before baking so it had time to come to room temperature. The result? A crust that’s crunchy on the outside and soft in the middle.
Tip: If you're short on time, don’t worry, you can totally use our same-day dough recipe and still get a great crust.
Easter Brunch Pizza
If you love a good brunch board, this one’s for you. It’s creamy, salty, savoury, with a touch of sweet heat from hot honey. The combo of alfredo sauce, prosciutto, and egg gives your pizza that brunch feel that your guests will love.
Ingredients
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Prepped pizza dough
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Alfredo sauce
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Shredded mozzarella cheese
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Prosciutto
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1 large egg
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Green onion (for topping)
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Salt & pepper
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Hot honey (optional but recommended)
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Flour (for dusting)
Equipment
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Steel: I used the Average Joe (14x16", 1/4") but any of our steels will work
Instructions
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Preheat your oven with the steel inside to 550°F. If your oven maxes out at 500°F, that’s totally fine.
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Shape and stretch your dough to about 12 inches (need help? Check this post).
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Dust your wooden peel with flour and load the dough on.
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Spread alfredo sauce evenly, leaving a 1-inch border.
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Add mozzarella, then prosciutto pieces.
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Create a small well in the center and carefully crack your egg into it. Keep that yolk intact!
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Season with salt and pepper, especially around the egg.
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Double check your pizza isn’t sticking to the peel. Add more flour if needed.
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Slide onto your steel and bake for 4–7 minutes, keeping an eye on it.
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Once out of the oven, top with chopped green onion and a drizzle of hot honey.
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Slice with the JimmyHank Frico King pizza rocker cutter and serve!
Spring-Inspired Berry Fig Pizza
Okay, I love a sweet-meets-savoury moment, and this spring pizza is just that. The fig jam, blueberries, and goat cheese are perfectly balanced by prosciutto and a balsamic drizzle. It’s got that fancy feel without being complicated. It’s perfect for a sunny lunch or breezy Easter gathering.
Ingredients
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Prepped pizza dough
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Flour (for dusting)
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Fig jam
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Goat cheese
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Shredded mozzarella cheese
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Prosciutto
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1 cup of fresh blueberries
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Balsamic reduction
Equipment
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Steel: I used the Average Joe (14x16", 1/4") but any of our steels will work
- Pizza Scissors
Instructions
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Preheat your oven with the steel inside to 550°F (or 500°F if that’s your oven’s max).
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Shape and stretch your dough to about 12 inches.
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Dust your wooden peel with flour and load the dough on.
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Spread fig jam onto the dough, if it's too thick, add a splash of water to thin it out. Leave a 1-inch border.
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Add small spoonfuls of goat cheese across the pizza.
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Add prosciutto pieces, then place blueberries evenly.
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Sprinkle mozzarella on top.
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Check that your pizza slides easily on the peel, dust more flour if needed.
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Transfer to the hot steel and bake for 4–7 minutes. Keep a close eye on your pizza as steel will bake it quickly.
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For a little extra colour, broil for the last minute of baking.
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Remove from oven and finish with a balsamic drizzle.
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Cut with our pizza scissors, serve warm, and enjoy!
If you end up making either of these, tag us on socials! We love seeing what you’re cooking up. Whether you're hosting Easter brunch or just leaning into fresh spring flavours, these pizzas are guaranteed crowd-pleasers.
Got a favourite spring ingredient you’d love to see on a pizza? Tell me in the comments!