Sheet Pan Pesto Breakfast Pizza Recipes

SKILLET BREAKFAST PESTO PIZZA

Steps:

• Preheat oven at 450 degrees F.
• Heat 1 tablespoon vegetable oil in a 12-inch cast iron or ovenproof skillet over medium-high heat.
• Add chorizo and cook until browned on the edges, about 5 minutes.
• Transfer chorizo to a paper towel-lined plate to drain. Carefully wipe out remaining oil in skillet with a paper towel. Re-season the skillet by coating it evenly with about 2 teaspoons of vegetable oil.
• Using your fingers, press the dough as evenly as you can to cover the bottom of the skillet and up the sides about ¼ inch. (Be careful not to burn yourself! The skillet will still be hot from cooking the chorizo, which helps make the crust crisp.)
• Spread about half of the pesto over the dough. Save the remaining pesto to drizzle on after baking.
• Top pesto with half of the chorizo and sun-dried tomatoes.
• Next evenly spread the cheese on top of the pesto, chorizo and sun-dried tomatoes.
• Sprinkle the remaining chorizo and sun-dried tomatoes over the cheese.
• With your fingers or with the help of spoon, create 5 to 6 wells in the cheese to nestle the eggs.
• Crack the eggs one at a time into a mug or ramekin then gently pour into the wells. This way you avoid the risk of breaking the yolk when cracking onto the pizza.
• Sprinkle assembled pizza with crushed red pepper flakes or ground black pepper and kosher salt, as desired.
• Bake in preheated oven for about 15 minutes, or until crust is golden and eggs are done to your liking. I used nearly extra-large eggs and the yolks were golden lava at 14 minutes.
• Remove from oven; let rest a few minutes. Garnish with extra basil or parsley and drizzle some of the remaining pesto over top. Slice and enjoy!
• Place wine, water, and yeast in a large bowl; whisk until combined.
• Mix in honey, salt, and 1 tablespoon olive oil.
• Add 1 cup of flour and mix with a wooden spoon until it becomes a loose batter.
• Add 2 more cups of flour and stir for 2-3 minutes. Incorporate as much flour as you can with the wooden spoon.
• Bring dough together by hand and turn out onto a floured board or marble surface with the remaining ¼ cup flour. Knead 3-4 minutes until dough is smooth and firm.
• Place dough in an oiled bowl, using the remaining 1 tablespoon of olive oil. Cover bowl with plastic wrap. Let rise in a warm part of the house for 60-90 minutes. The dough should nearly triple in size.
• Pizza dough recipe yields about 24 ounces of dough, enough for 3 10-12 inch pizzas.

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.

SHEET-PAN PIZZAS

Steps:

• Preheat the oven to 550 degrees F, or to as high as your oven will go.
• Drizzle 1 to 2 tablespoons oil over a 13-x-18-inch sheet pan. Place one ball of on the sheet pan and gently stretch out towards the edges; it should stretch to within 1 inch of the edge of the pan all the way around. If the dough resists stretching and springs back, set it aside for a few minutes to relax, then try again. Repeat this with the other ball of dough on a second sheet pan.
• For the pesto, pea and burrata pizza: Combine the peas and salt in a small bowl and mash with a fork. Set aside.
• Drizzle one stretched pizza crust with 1 to 2 tablespoons oil, then bake it until the edges start to turn golden and the middle puffs up slightly, about 7 minutes. Remove the crust from the oven and top with the pesto, peas and another drizzle of oil. Bake until browned around the edges and bubbling, about 5 minutes longer.
• Remove the pizza from the oven. Tear the burrata into chunks and dot it over the pizza. Sprinkle with the Parmesan, basil and black pepper. Slice and serve.
• For the Margherita with prosciutto pizza: Stir the tomato paste, oil, salt and pepper together in a small bowl. Spread the mixture over the other stretched pizza dough in a thin even layer. Sprinkle with the mozzarella.
• Place in the oven and bake until puffed and golden around the edges, 8 to 10 minutes. Remove from the oven and top with the prosciutto, basil leaves and arugula. Drizzle with a little more oil and sprinkle with pepper and flaked salt. Slice and serve.