Sheet Pan Pesto Breakfast Pizza Recipes

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!

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.

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.