Sheet Pan Pesto Breakfast Pizza Recipes

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.

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.