5 INGREDIENT BREAKFAST PIZZA WITH PESTO AND BACON {GLUTEN FREE}
This 5 ingredient breakfast pizza with pesto and bacon is the ultimate crave worthy breakfast! Made with your favorite pre-made crust (or homemade if you're feeling motivated!), sunny side up eggs, pesto, bacon, and a blend of your favorite cheese. Gluten free and so delicious!
Provided by Nyssa Tanner
Categories breakfast
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 3 slices, Calories 436 calories, Sugar 2.3 g, Sodium 1319.2 mg, Fat 32.2 g, SaturatedFat 8.5 g, TransFat 0.1 g, Carbohydrate 11.2 g, Fiber 1.5 g, Protein 24.6 g, Cholesterol 217.4 mg
BREAKFAST PIZZA WITH BASIL PESTO AND SUN-DRIED TOMATOES
A breakfast pizza topped with sun-dried tomatoes and basil pesto. It's perfect for pizza night or Saturday morning breakfast!
Provided by Marzia
Categories Breakfast & Brunch
Time 45m
Number Of Ingredients 10
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!
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