- 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
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.
Build Your Pizza
Weather 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.