Sheet Pan Pesto Breakfast Pizza Food

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.

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.

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!