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 PIZZA

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
• Bake for 8 to 10 minutes, or until cheese is melted and browned.

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!

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.

BREAKFAST PIZZA WITH ZUCCHINI PESTO, PROVOLONE, SMOKED RICOTTA AND OLIVE OIL FRIED EGG

Steps:

• Put a pizza stone on or near the bottom of the oven and preheat to 475 degrees F. Sprinkle some cornmeal on a pizza peel.
• Dust your work surface with a little bit of flour. Working with 2 balls of dough at a time (whatever will fit on your pizza stone), roll out each ball of dough to about 1/8 inch thick and transfer to the peel. Drizzle the top with a few teaspoons olive oil, scatter some of the provolone evenly over the top and season with some salt, pepper and chile flakes. Using the peel, transfer the pizzas to the stone and cook until golden brown and just cooked through, about 10 minutes.
• While the pizzas cook, fry the eggs: Heat about 1 tablespoon of the olive oil in a small nonstick skillet over medium-high heat. Slip in 2 of the eggs and fry until the edges are brown and crisp, the whites are set and the yolks still runny, about 3 minutes.
• Remove the pizzas from the oven and spread an even layer of Zucchini Pesto on top, dollop with some ricotta, top with an egg and garnish with some parsley leaves. Repeat with the remaining dough and toppings. Cook the remaining eggs, adding an additional tablespoon of oil to the skillet if needed. Serve hot.
• Combine the zucchini, basil, Parmesan, almonds, garlic and onion in the bowl of a food processor and process until coarsely chopped. With the motor running, slowly drizzle in the oil and process until emulsified. Season with the lemon zest and some salt and pepper and pulse a few times.

PESTO PIZZAS

Steps:

• Preheat oven to 450 degrees. Spread basil pesto on each of two pizza crusts.
• Layer each crust with plum tomato; sprinkle with grated mozzarella cheese. (Or, layer with just cheese, using 3 ounces thinly sliced fresh mozzarella.) Season with coarse salt and ground pepper.
• Transfer to a baking sheet; bake until cheese has melted and crust is golden brown, about 10 minutes. Slice, and serve immediately.

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.

PESTO PIZZA

Steps:

• Preheat oven to 500 degrees, with a baking sheet on middle rack. Brush flatbreads with olive oil, then add your favorite toppings. Season with salt and pepper. Transfer to hot sheet;bake until bottoms are crisp and toppings are heated through, 5 to 7 minutes. Top withdollops of Basic Basil Pesto and serve immediately.

PESTO PIZZA RECIPE BY TASTY

Steps:

• Preheat oven to 425ºF/220ºC and prepare a sheet pan with parchment paper or corn meal.
• Add flour, yeast, and salt to the Vitamix and pulse at variable 5 several times. Remove the lid plug and slowly add the water and olive oil while pulsing at variable 6. Stop pulsing once all of the water and oil have been added, and the dough forms a ball.
• Place dough in an oiled bowl and flip it over so both sides get oiled. Rest until ready to use (at least 15 to 20 minutes).
• In the 16-oz container, blend Parmesan, pine nuts, olive oil, and garlic cloves on variable 4 until smooth.
• Add basil, then continue blend on variable 2 for 10 seconds, then increase to variable 6 and blend until smooth. If the mixture is not blending, add additional olive oil or a tablespoon of water or lemon juice, then continue to blend until smooth.
• On the sheet pan, stretch out half of the dough to form a 12-14-inch (30 - 35 cm) pizza crust. Save remaining dough for later. (Tip: Leftover pizza dough makes for great cinnamon rolls!)
• Spread half of the pesto onto the pizza dough and sprinkle with mozzarella. (Save remaining pesto for another time or freeze for up to 1 month.)
• Add onions and chicken to the top of the pizza and bake for 10 to 15 minutes, or until cheese has melted and crust is light golden brown. Sprinkle with chopped tomatoes and a few fresh basil leaves.
• Enjoy!

EASY PESTO PIZZA

Steps:

• Preheat oven to 425°. Place dough on a lightly floured surface; let rest for 10 minutes. Knead in 1/4 cup cheese, basil and oregano. Roll into a 12-in. circle; place on a greased 14-in. pizza pan. Prick with a fork. Bake for 10 minutes., Spread pesto sauce over the crust. Sprinkle with mushrooms, mozzarella cheese and remaining Parmesan cheese. Bake until golden brown, 8-10 minutes longer.