Best Pesto Breakfast Pizza Recipes

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



Breakfast Pizza with Zucchini Pesto, Provolone, Smoked Ricotta and Olive Oil Fried Egg image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

Cornmeal, for the peel
All-purpose flour, for rolling
Four 4-ounce rounds pizza dough (from a Naples-style pizzeria, if possible)
5 to 6 tablespoons olive oil
8 ounces coarsely grated provolone
Kosher salt and freshly ground black pepper
Calabrian chile flakes, to taste
4 large eggs
Zucchini Pesto, recipe follows
1 pound smoked ricotta
Chopped fresh parsley leaves, for garnish
9 ounces small zucchini, trimmed and cut into 1/2-inch pieces
1 cup packed fresh basil leaves
1/2 cup freshly grated Parmesan
1/4 cup lightly toasted slivered almonds
2 cloves garlic, coarsely chopped
1 green onion, chopped
1/2 cup extra-virgin olive oil
1/2 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper

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 BREAKFAST PIZZA



Pesto Breakfast Pizza image

I had something similar for breakfast at a restaurant recently that I decided to try to emulate. My attempt turned out extremely well. This is something that you can prepare the night before then heat in the oven for a quick breakfast the next morning.

Provided by pomplemousse

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Pizza Recipes

Time 30m

Yield 8

Number Of Ingredients 10

cooking spray
5 eggs, beaten
2 Roma tomatoes, chopped and drained
4 slices cooked bacon, crumbled
1 tablespoon whipped cream cheese
½ teaspoon dried parsley
salt and ground black pepper to taste
2 teaspoons basil pesto
1 (14 ounce) package pre-baked pizza crust
1 cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 264.6 calories, Carbohydrate 26.2 g, Cholesterol 137.7 mg, Fat 11.8 g, Fiber 1.2 g, Protein 14.9 g, SaturatedFat 5.3 g, Sodium 457.7 mg, Sugar 1.8 g

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