Breakfast Pesto Pizza with Sunny Side Up Egg (35 Minutes)

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This recipe combines the vibrant flavors of pesto with the comforting richness of a sunny side up egg, all atop a crispy pizza crust. It’s a perfect dish for those who love to enjoy pizza with a morning twist.

The pesto adds a fresh and herby flavor, while the egg provides a creamy and savory element. This breakfast pizza is great for a leisurely weekend brunch or a quick and fun dinner.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2–4 servings 1x

Ingredients

Units Scale
  • 1 pre-made pizza dough or flatbread
  • 1/2 cup pesto sauce (store-bought or homemade)
  • 1 cup mozzarella cheese, shredded
  • 1 large egg
  • Salt and pepper to taste
  • Olive oil
  • Optional: cherry tomatoes, red onion, bell pepper
  • Optional: fresh basil, red pepper flakes, grated Parmesan cheese for garnish

Instructions

  1. Preheat Oven and Prepare Dough (10 minutes): Preheat your oven to 425°F (220°C). Roll out the pizza dough on a lightly floured surface to your desired thickness. Place the dough on a baking sheet lined with parchment paper or a pizza stone.
  2. Add Pesto and Toppings (5 minutes): Spread the pesto sauce evenly over the pizza dough, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese over the pesto. Distribute any toppings that you plan to use.
  3. Bake Pizza (10-12 minutes): Bake the pizza in the preheated oven for about 10-12 minutes, or until the crust is golden and the cheese is melted.
  4. Cook Sunny Side Up Egg (5 minutes): While the pizza is baking, heat a small non-stick skillet over low heat. Add a little olive oil. Crack the egg into the skillet and cook until the whites are set but the yolk is still runny. Season with salt and pepper.
  5. Add Egg to Pizza (2 minutes): Once the pizza is baked, remove it from the oven. Carefully slide the sunny side up egg onto the center of the pizza.
  6. Garnish and Serve (2 minutes): Garnish the pizza with fresh basil, red pepper flakes, and grated Parmesan cheese, if desired. Slice and serve while warm.

Notes

For a perfect breakfast pizza, use a pre-heated pizza stone if available, as it helps to crisp the crust. The pesto should be spread evenly but not too thickly to prevent the dough from getting soggy.

Cooking the egg separately allows for better control over its doneness.

This pizza is highly customizable; feel free to add other toppings like spinach, bacon, or sausage. Serve with your favorite sides and enjoy your meal!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 4g
  • Sodium: 600mg
  • Fat: 20g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 15g
  • Cholesterol: 60mg

Pair this with...

Home Fries

Grab a couple of good ol' russet potatoes, and cut them into bite-sized cubes. A quick tip: to ensure even cooking, try to keep those cubes roughly the same size. In a large skillet, heat a mix of butter and oil (they’re a match made in heaven for flavor and crispiness). Toss in your potato cubes and cook, stirring occasionally, until they start to turn golden. For an extra layer of yum, consider adding diced onions and bell peppers. Season with salt, pepper, and maybe a sprinkle of paprika or garlic powder for a kick. Cook until the potatoes are crispy outside but soft inside.

Strawberry Smoothie

You'll need about 1 cup of fresh strawberries (or frozen if you've got 'em), 1/2 a banana to add creaminess, 1 cup of your favorite milk (almond, cow’s, soy – whatever floats your boat), and a drizzle of honey or a sprinkle of sugar for a touch of sweetness. Optional: a dollop of yogurt for added richness and probiotics. Pop everything into your blender, give it a whirl until it's silky smooth, and pour into a chilled glass. If you're feeling a tad adventurous, toss in a handful of oats or your choice of protein powder for an extra kick.

Classic Deviled Eggs

Begin with a batch of hard-boiled eggs. Once they're cooled, peel them and slice in half lengthwise, gently removing the yolks and placing them in a separate bowl. To these yolks, add a dollop of mayonnaise, a squirt of mustard, and a splash of vinegar or lemon juice. Mix until you achieve a smooth and creamy consistency. Season with salt and pepper to taste. Now, pipe or spoon this rich filling back into the hollowed egg whites. To elevate them to true 'deviled' status, give each one a sprinkle of paprika on top. It adds a pop of color and a subtle smoky flavor.

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