Description
This Breakfast Pizza is a delicious and easy way to start your day! Made with refrigerated pizza crust, pesto-infused scrambled eggs, mozzarella cheese, and fresh tomatoes, this recipe is customizable and perfect for breakfast or brunch. A family favorite that’s quick to make!
Ingredients
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3 teaspoons olive oil, divided
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1 (8-oz.) tube thin-crust pizza dough
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12 large eggs
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1/2 cup milk (any kind)
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5 tablespoons prepared pesto, divided
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1 1/4 cups shredded mozzarella cheese
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4 ripe plum tomatoes, sliced
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Salt & pepper, to taste
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Fresh basil leaves, for topping (optional)
Instructions
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Preheat oven to 425ºF (218ºC). Grease a rimmed baking sheet with 1 teaspoon olive oil or nonstick spray.
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Spread the pizza dough evenly over the baking sheet. Pre-bake for 5 minutes.
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In a bowl, whisk together eggs, milk, and 1 tablespoon pesto.
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Heat remaining 2 teaspoons olive oil in a nonstick skillet over medium heat. Add egg mixture and softly scramble until slightly undercooked.
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Spread the remaining 4 tablespoons pesto over the pre-baked crust, leaving a 1/2-inch border.
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Top with scrambled eggs, mozzarella cheese, and tomato slices.
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Bake for 10 minutes, or until the cheese is melted and the crust is golden.
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Sprinkle with fresh basil and serve immediately!
Notes
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Storing:
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Refrigerate: Let cool completely and store in an airtight container for 3-4 days.
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Freeze: Wrap slices in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months.
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Reheating Tips:
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Air Fryer: 325°F for 3-5 minutes for a crispy crust.
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Oven: 350°F for 8-10 minutes until warmed through.
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Microwave: 30-second intervals until warm (may soften the crust).
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Nutrition
- Serving Size: 1
- Calories: 320
- Sugar: 3g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 275mg