Two kinds of cheese, tomatoes, and eggs with runny yolks make a morning of cold, leftover pizza sound like old news. Make this colorful warm pie for dinner, too.
By Christine Skari
This recipe is a game changer. It takes eating pizza for breakfast to a new, beautiful level and you can say ado to cold leftovers because this recipe comes together in no time with pre-made pizza dough!
It is made up of a golden brown crust, bits of crispy bacon poking out, vibrant tomatoes, and perfectly cooked egg and runny yolk that breaks deliciously when you bite into it.
Ultimate Breakfast Pizza
Two kinds of cheese, tomatoes, and eggs with runny yolks make a morning of cold, leftover pizza sound like old news. Make this colorful warm pie for dinner, too.
- Yield: 8 slices 1x
- Category: Main, Breakfast
Ingredients
Scale
- 16 oz pizza dough
- 2 tbsp pesto
- 3 slices of bacon, cooked
- 1/3 cup parmesan cheese
- ¼ cup sliced cherry tomatoes
- ½ cup mozzarella cheese, shredded
- 3 eggs
Instructions
- Preheat oven to 475 degrees.
- On a baking sheet, roll out the dough to a large 12×12 circle. Drizzle with olive oil and spread the pesto evenly on top. Sprinkle on the bacon, parmesan, cherry tomatoes, and mozzarella cheese and bake for 4 minutes. Remove the pizza from the oven and crack the three eggs on top, then replace and cook for 8-12 minutes more or until the crust is golden brown.
- Top with Italian parsley and basil and eat hot!
