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pizza with tomatoes and basil cut into squares
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5 from 20 votes
Nutrition Facts
Breakfast Pizza
Amount Per Serving (1 serving)
Calories 345 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Sodium 608mg26%
Carbohydrates 23g8%
Fiber 2g8%
Protein 19g38%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:8 servings
Breakfast Pizza
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
 

Pizza for breakfast? Yes, please! This Breakfast Pizza is so easy and tasty you're going to want it every morning! Refrigerated pizza crust is topped with pesto-flavored scrambled eggs, mozzarella, tomato slices and fresh basil for the most delicious breakfast recipe.

Ingredients
  • 3 teaspoons olive oil, divided
  • 1 (11-oz.) tube thin-crust pizza dough
  • 12 large eggs
  • 1/2 cup milk (any kind)
  • 5 tablespoons prepared pesto, divided
  • 1 1/4 cups part-skim shredded mozzarella cheese
  • 4 ripe plum tomatoes, sliced
  • salt & pepper to taste
  • Fresh basil leaves for topping (optional)
Instructions
  1. Heat oven to 425ºF. Brush a 10x15-inch rimmed baking sheet with 1 teaspoon olive oil. Press dough evenly into pan; bake crust 5 minutes.
  2. In a large bowl, beat eggs, milk and 1 tablespoon pesto.
  3. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add egg mixture; softly scramble, removing pan from heat when eggs are still a bit undercooked.
  4. Spread remaining 4 tablespoons pesto over crust, leaving 1/2-inch border. Top with eggs, then mozzarella and tomato slices. Bake until cheese is melted and crust is golden, about 10 minutes. Scatter basil over the top and serve!
Recipe Notes

Photos by Danielle from Our Salty Kitchen.

Author: Kim
Course: Breakfast
Cuisine: American
Keyword: breakfast pizza, egg pizza, pesto pizza

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