Ingredients
- 8 ounces Pizza Dough
- 3 Tablespoons Basil Pesto
- 3 Eggs
- 0,5 cup, shredded Sharp Cheddar Cheese
- 6 Cherry Tomatoes
- 1 teaspoon Salt
- 0.5 teaspoon Ground Black Pepper
- 1 teaspoon, chopped Fresh Curly Parsley
Directions
We’ve been testing various pizza recipes ever since I learned how to make pizza dough from scratch and I still cannot believe it took me about a year to finally make a pizza with eggs on it!
Eggs are my number one, next to avocado of course.
For this breakfast pizza, I wanted to keep it simple.
It is breakfast after all so it’s all about the perfectly cooked, soft eggs on crusty and chewy pizza dough.
It also wouldn’t be a pizza without any cheese! I prefer sharp cheddars cheese, which has great flavor and pairs with pretty much any ingredient.
Steps
1 Done | Build Your PizzaWeather you are using homemade pizza dough or store bought, allow the dough to rest on the counter for about 10-15 minutes. Your dough needs to be at room temperature and relaxed in order to stretch into your desired shape. Preheat your oven to 525F while your dough is resting. On a floured surface, stretch the dough with your fingers or a rolling pin. I love using my cast iron skillet as it keeps my pizza in a round shape and the skillet gets very hot which results in a crusty, perfectly baked pizza crust. You can also bake it on a parchment lined baking sheet. To build the pizza, add the pesto sauce on top of the dough, leaving a border. Next, add the cheese, eggs, and the tomatoes. Lastly, sprinkle with salt and pepper. |
2 Done | BakeBake the pizza for 15 minutes. If you prefer your yolk more runny, bake it for only 10-12 minutes. The pizza should slide right out of the skillet. To serve, sprinkle with some parsley, cut and enjoy! |
