Pesto Breakfast Pizza Recipes

PESTO PIZZA RECIPE

Steps:

• Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
• Place your pizza stone in the oven and preheat to 500°F. Slice the tomato.
• When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don't have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
• Quickly assemble the pizza. Spread the pesto over the dough, sprinkle on as much cheese as you like, add the tomato slices, and top with some fresh grated Parmesan and a pinch of salt.
• Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone.
• Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Try to let the pizza cool before you eat it, so you don't burn off all your taste buds - this is always the hardest part!

PESTO PIZZA WITH FRESH TOMATOES & MOZZARELLA

Steps:

• Combine the flour, olive oil, yeast, salt and water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes together. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes.
• Transfer the dough to a lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place until it has doubled in size, about 1 hour.
• When the dough has risen, punch it down and place it on a lightly floured surface. Cut in half and roll each part into a ball. Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes (the dough will rise a bit).
• Meanwhile, set an oven rack in the bottom position and preheat the oven to 500°F. Sprinkle the cornmeal on an 18x13-inch baking sheet; set aside. Cut the tomatoes crosswise into ⅛-inch-thick slices and place on a paper towel-lined plate to drain the juices.
• Lightly dust a work surface with flour, and then press and stretch the rested dough into two 12x8-inch rectangles. If the dough is sticky, dust it lightly with flour. Place the two pizza doughs side-by-side on the cornmeal-dusted baking sheet. Press the dough out again so that it almost touches the edges of the pan.
• Spread ⅓ cup of the pesto evenly over the pizzas (2½ tablespoons each), leaving a 1-inch border. Bake on the bottom rack for 4 minutes. Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices and Parmigiano-Reggiano. Season each pizza with an ⅛-teaspoon salt and a few grinds fresh black pepper. Place the pizzas back in the oven and bake until the crust is crisp and golden, 6 to 8 minutes more. Transfer the pizzas to a cutting board. Drizzle the remaining pesto over the pizzas and sprinkle with the fresh basil. Cut into slices and serve immediately.
• Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the warm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, olive oil, and salt, and proceed with the recipe.
• Make Ahead Instructions: Once the dough has completed it's initial rise, and you've cut it in half to form two balls, lightly coat each dough ball with olive oil. Place the dough ball(s) into a freezer bag and seal shut, squeezing out all the air. Refrigerate for 1 to 2 days. When ready to use, let the dough sit out on the countertop for 30 minutes to warm up before stretching.
• Freezer-Friendly Instructions: The dough can be frozen for up to 3 months. When ready to use, defrost in the refrigerator overnight (or for at least 12 hours), and then let it warm up on the countertop for about 30 minutes before stretching.

BREAKFAST PIZZA WITH BASIL PESTO AND SUN-DRIED TOMATOES

Steps:

• MUSHROOMS: heat the olive oil in a medium skillet over medium high heat. Add the mushrooms and sauce for 3-4 minutes or until they brown just barely. Season with a little salt and pepper. Remove from the heat.
• PIZZA: Position a rack in the center of the oven and preheat the oven to 475ºF. Flatten the pizza dough into a 12-inch circle. Create a lip or rim by thickening the dough around the crust portion. This keeps everything in. Transfer dough carefully to a parchment lined baking sheet. Let the dough rest for 10-15 minutes.
• While the dough is resting, crack the eggs in 4 separated bowls of ramekins. Combine the red pepper flakes, Italian seasoning, black pepper, garlic powder, and onion powder in a small bowl.
• Spread the pesto in a thin layer on each pizza. Arrange the sun-dried tomatoes and mushrooms on top and sprinkle with the prepared seasonings. Top with the mozzarella cheese slices, leaving four wells where you'll place the eggs later.
• Bake the pizza on the highest rack for 5 minutes. Remove the pizza. Press the wells with a large spoon if the dough is puffing up. Place each egg in a separate well and place the pizza back in the oven for 5-6 minutes if you want a runny yolk and 7-9 minutes for a more firm yolk. Remove from oven, let stand 1-2 minutes before grating fresh parmesan cheese on top and topping with arugula. Cut into slices and serve immediately!

BREAKFAST PIZZA WITH ZUCCHINI PESTO, PROVOLONE, SMOKED RICOTTA AND OLIVE OIL FRIED EGG

Steps:

• Put a pizza stone on or near the bottom of the oven and preheat to 475 degrees F. Sprinkle some cornmeal on a pizza peel.
• Dust your work surface with a little bit of flour. Working with 2 balls of dough at a time (whatever will fit on your pizza stone), roll out each ball of dough to about 1/8 inch thick and transfer to the peel. Drizzle the top with a few teaspoons olive oil, scatter some of the provolone evenly over the top and season with some salt, pepper and chile flakes. Using the peel, transfer the pizzas to the stone and cook until golden brown and just cooked through, about 10 minutes.
• While the pizzas cook, fry the eggs: Heat about 1 tablespoon of the olive oil in a small nonstick skillet over medium-high heat. Slip in 2 of the eggs and fry until the edges are brown and crisp, the whites are set and the yolks still runny, about 3 minutes.
• Remove the pizzas from the oven and spread an even layer of Zucchini Pesto on top, dollop with some ricotta, top with an egg and garnish with some parsley leaves. Repeat with the remaining dough and toppings. Cook the remaining eggs, adding an additional tablespoon of oil to the skillet if needed. Serve hot.
• Combine the zucchini, basil, Parmesan, almonds, garlic and onion in the bowl of a food processor and process until coarsely chopped. With the motor running, slowly drizzle in the oil and process until emulsified. Season with the lemon zest and some salt and pepper and pulse a few times.

5 INGREDIENT BREAKFAST PIZZA WITH PESTO AND BACON {GLUTEN FREE}

Steps:

• Preheat oven to 450, or whatever temperature is recommended for for baking your particular crust.
• Cook bacon until just barely crisp - keeping in mind that it will continue to cook in the oven with the pizza. Move to a paper towel lined plate.
• Spread pizza with a thin layer of the pesto, you may need to adjust the amount of pesto to suit the size of your crust.
• Sprinkle the dough with cheese and bacon. Make three little indents for your eggs, and crack each one over the top and season with a little salt and pepper.
• Bake, for about 12-14 minutes, until crust is golden brown and eggs are done to your liking.
• Remove from the oven and top with parsley, green onions, or chives if using. Allow to cool a minute or two before slicing and serving.

SKILLET BREAKFAST PESTO PIZZA

Steps:

• Preheat oven at 450 degrees F.
• Heat 1 tablespoon vegetable oil in a 12-inch cast iron or ovenproof skillet over medium-high heat.
• Add chorizo and cook until browned on the edges, about 5 minutes.
• Transfer chorizo to a paper towel-lined plate to drain. Carefully wipe out remaining oil in skillet with a paper towel. Re-season the skillet by coating it evenly with about 2 teaspoons of vegetable oil.
• Using your fingers, press the dough as evenly as you can to cover the bottom of the skillet and up the sides about ¼ inch. (Be careful not to burn yourself! The skillet will still be hot from cooking the chorizo, which helps make the crust crisp.)
• Spread about half of the pesto over the dough. Save the remaining pesto to drizzle on after baking.
• Top pesto with half of the chorizo and sun-dried tomatoes.
• Next evenly spread the cheese on top of the pesto, chorizo and sun-dried tomatoes.
• Sprinkle the remaining chorizo and sun-dried tomatoes over the cheese.
• With your fingers or with the help of spoon, create 5 to 6 wells in the cheese to nestle the eggs.
• Crack the eggs one at a time into a mug or ramekin then gently pour into the wells. This way you avoid the risk of breaking the yolk when cracking onto the pizza.
• Sprinkle assembled pizza with crushed red pepper flakes or ground black pepper and kosher salt, as desired.
• Bake in preheated oven for about 15 minutes, or until crust is golden and eggs are done to your liking. I used nearly extra-large eggs and the yolks were golden lava at 14 minutes.
• Remove from oven; let rest a few minutes. Garnish with extra basil or parsley and drizzle some of the remaining pesto over top. Slice and enjoy!
• Place wine, water, and yeast in a large bowl; whisk until combined.
• Mix in honey, salt, and 1 tablespoon olive oil.
• Add 1 cup of flour and mix with a wooden spoon until it becomes a loose batter.
• Add 2 more cups of flour and stir for 2-3 minutes. Incorporate as much flour as you can with the wooden spoon.
• Bring dough together by hand and turn out onto a floured board or marble surface with the remaining ¼ cup flour. Knead 3-4 minutes until dough is smooth and firm.
• Place dough in an oiled bowl, using the remaining 1 tablespoon of olive oil. Cover bowl with plastic wrap. Let rise in a warm part of the house for 60-90 minutes. The dough should nearly triple in size.
• Pizza dough recipe yields about 24 ounces of dough, enough for 3 10-12 inch pizzas.

PESTO PIZZA WITH FRESH TOMATOES & MOZZARELLA

Steps:

• Make homemade Pizza Dough as per instructions, let dough** rest for approximately 15-20 minutes before rolling
• Pre heat oven to 425 F (220 C).
• Shape the dough into a lightly greased pizza or cookie sheet, spread the Arugula Pesto or Basil Pesto (if you prefer) on top, then top with shredded mozzarella and sliced tomatoes. Drizzle with a tablespoon of olive oil and sprinkle with a little salt. Bake for approximately 10-12 minutes or until crust is baked and cheese is melted. Let sit 5 minutes before serving. Enjoy!
• **Whether store bought or homemade pizza dough should rest for approximately 20 minutes before shaping into a round or oval shape. It keeps the dough from springing back when shaping.

DUTCH BABY PESTO BREAKFAST PIZZA

Steps:

• To begin, make the pesto. If using store-bought, skip this step. In the bowl of a food processor, combine the basil, garlic, and pine nuts and pulse until coarsely chopped. Add the 1/2 cup of olive oil and process until fully incorporated and smooth. Mix in the parmesan cheese and kosher salt, to taste. Stream in more olive oil, if necessary, until smooth. Set aside.
• Preheat the oven to 425°F.
• In a large bowl, whisk together the flour, salt, and pepper. In a separate bowl, whisk together eggs and milk. Whisk wet ingredients into dry until just combined, then stir in the fresh herbs.
• In a 12 inch cast iron skillet, melt the butter over medium-high heat. Allow it to cook until it begins to brown just slightly. Swirl the skillet so that it's coated with the butter and pour the batter into the pan. Allow it to sit for a minute, then transfer it to the oven to bake.
• Bake the Dutch Baby until it's extremely puffy and golden, about 20-25 minutes. Remove the Dutch Baby from the oven, allow it to fall, and top it with 1/3 cup of the pesto. Layer the burrata cheese on top and then cover the Dutch Baby with the shaved asparagus and pancetta. Separate space in the asparagus and pancetta to create nests for the eggs. Crack the eggs into the nests and gently return the Dutch Baby to the oven. Bake until the whites have set, or the eggs are cooked to your desired consistency, about 15 minutes or so.
• Serve warm topped with radish sprouts or microgreens.

PESTO BREAKFAST PIZZA

Steps:

• Preheat oven to 400 degrees and prepare a baking sheet with parchment paper.
• Spread pesto over Naan.
• Spoon garlic and spread. Top with cheese creating "wells" (shown above), one "well" for each egg.
• Crack open eggs and gently lay each one into the "wells" you've formed.
• Bake for 10 - 15 minutes. Rotating the pan halfway to ensure even cooking. Watch the oven closely the last 5 minutes.
• The egg whites should be firm, and the egg should jiggle slightly when the pan is shaken gently. The eggs should be soft and runny.
• Top with prosciutto, fresh basil and season with a pinch of pepper.
• Enjoy!

BREAKFAST PIZZA WITH KALE PESTO AND SUN DRIED TOMATOES

Steps:

• Prepare the pizza dough according to package directions.
• Preheat the oven to 500 degrees, or the hottest temp your oven can handle. Hot = good for the crust.
• Divide into two pieces. Stretch one of the pieces into a 14-inch round pizza (I didn't measure, I just stretched till it was starting to get thin in the middle), coating with flour to prevent sticking. Transfer to a baking sheet, pizza pan, or baking stone. Freeze the other piece of dough for a future pizza.
• Spread the pizza with the kale pesto (you might not need 1/2 cup depending on how thick your pesto is - just spread it until you get a thin layer on each pizza). Arrange the sun dried tomatoes in an even layer over the pesto and top with cheese. Make three or four small wells in the cheese to make room for the eggs. Crack the eggs and arrange them (raw) among the top cheese layer.
• Bake the pizza on the highest rack for 6-10 minutes, until the crust is baked, the cheese is melted and bubbly, and the eggs are cooked to your liking (I like the yolks to be soft). Remove from oven, let it stand a few minutes, and cut into slices. YUM!

SAUSAGE PESTO PIZZA

Steps:

• Preheat the oven to 450 degrees.
• If using a pre-baked pizza crust, follow the instructions on the package for a pre-baked crust. If using a store bought pizza dough, roll the dough out into a 10 inch round. Place the dough onto a pizza stone and prick a few times around with a fork. Brush a light layer of olive oil on the dough and bake for 5 minutes.
• Remove the pizza from the oven and top with a layer of sauce. Don't add too much sauce because your pizza will be soggy after it bakes, we're looking for a nice, crispy crust. Add the sausage crumbles to the pizza, followed by several dollops of the basil pesto. Place the fresh mozzarella on the pizza, scattered so that it's no overlapping.
• Bake the pizza for 12-14 minutes until the cheese is melted and the crust is nice and brown. remove the pizza from the oven and drizzle with the basil infused oil, then top with parmesan cheese and fresh strips of basil.
• Cut into slices and serve immediately.

PESTO PIZZA

Steps:

• In a blender, combine oil and garlic; cover and process until smooth. Add basil and blend thoroughly. Spread over crust. Sprinkle with toppings. Bake at 425° for 10 minutes.

SHEET PAN PESTO BREAKFAST PIZZA

Steps:

• Preheat the oven to 400 degrees F (205 degrees C). Spray the baking sheet with Non-Stick Baking Spray (as needed). Add Prepared Pizza Crust (1 can) and shape to fit the baking sheet.
• In a small bowl stir together Basil Pesto (3 tablespoon) and Maple Syrup (1 1/2 teaspoon).
• Brush 1 tablespoon of pesto sauce evenly over all the pizza dough.
• Bake in the oven for 8 minutes.
• In a medium bowl blend Shredded Mozzarella Cheese (1 1/2 cup) and Shredded Parmesan Cheese (1/4 cup).
• Evenly spread ¼ of cheese blend over pizza crust.
• Evenly add the Red Bell Pepper (1), Breakfast Sausage (4), 1/2 the Red Onion (1/4), and crack an Egg (5) inside each bell pepper.
• Sprinkle each egg with Kosher Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Sprinkle remaining cheese and red onion over the top.
• Bake for 13 minutes, until the crust is golden brown.
• Remove the pizza from the oven, drizzle any remaining pesto-syrup over the top of the pizza, and garnish with Italian Flat-Leaf Parsley (2 tablespoon). Cut pizza and serve warm.

PESTO PIZZA

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
• Bake for 8 to 10 minutes, or until cheese is melted and browned.

CAN'T DECIDE BETWEEN A BLT AND PIZZA? WITH THIS PALEO PIZZA, YOU DON'T HAVE TO CHOOSE

Steps:

• Preheat the oven to 425ºF. Make the crust: In a large bowl whisk together the cassava flour, salt, onion powder, and garlic powder. Add the egg, oil, and water. Stir or knead to form a smooth dough. Place the dough between 2 sheets of parchment paper and roll out to about 1/4-inch thick. Transfer the dough, parchment paper and all, to a baking sheet. Remove the top sheet of paper. Bake for 13-15 minutes until lightly browned. Spread the pesto on top of the crust. Layer on the bacon, tomatoes, eggs, and basil. Sprinkle with pepper and serve. Recipe courtesy of Paleo Magazine

PESTO BREAKFAST PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Spray a medium skillet with cooking spray; warm over medium heat.
• Whisk eggs, tomato, bacon, cream cheese, parsley, salt, and pepper together in a bowl. Pour into the skillet; cook and stir until eggs are set, 3 to 5 minutes.
• Spread pesto evenly over pizza crust and layer on the egg mixture. Sprinkle Cheddar cheese on top.
• Bake in the preheated oven until cheese is melted and pizza is hot, 10 to 15 minutes. Cut and serve.

GARDEN VEGETABLE PESTO BREAKFAST PIZZA

Steps:

• DIRECTIONS Preheat oven to 425˚F. Line baking sheet with parchment paper or silpat liner. Add pizza crust to baking sheet and top with pesto, 1 cup cheese, Canadian Bacon, bell peppers, eggplant, olives, feta cheese and remaining shredded cheese. Crack 3 eggs on top near middle so they don't run off pizza. Bake for 15 minutes, until cheese is melted and eggs are cooked.