Sunrise Breakfast Pizza with Pesto, Bacon, and Eggs
- Jen Vondenbrink
- 22 minutes ago
- 3 min read
A few years ago, my sister made an amazing pizza with sunny-side-up eggs right on top. It completely blew my mind. The runny yolk acted as a rich, secondary sauce over the baked crust. Yum!
I remembered this pizza when I was writing my Brunch for Every Season. I thought it would be perfect, but I ran out of time, and it never made it into my book. Not every recipe can make it in. I will probably add it when I do updates in a year or so.
To get ahead of things, I began testing different ideas, and then landed on this pesto and tomato Breakfast Pizza. The tomato and pesto combine perfectly with the crispy, olive oil-fried bottom crust, thick-cut bacon, and beautifully set eggs.
Why This Recipe for Breakfast Pizza Works
The Two-Stage Bake: Par-baking the dough with just 3 tablespoons of pesto and ¼ cup of Parmesan cheese ensures a crispy, fully baked crust that won't turn soggy when you add the moisture-heavy tomatoes and raw eggs. Don’t skip this step. I promise it makes a huge difference.
Moisture Control: Another way to minimize moisture is to slice the tomatoes thin and lay them on paper towels to dry a bit before adding them to the par-baked crust. Another simple step that helps you avoid a soggy bottom on your pizza.
Substitutions & Variations
Cooking should always fit what you have on hand.
The Crust: If you don't have pizza dough, a sheet of puff pastry works beautifully as a rich, flaky base. It makes it even more decadent. You don’t have to par-bake this ahead of time, but what I would do is leave a border around the edge, so that they rise up around the center. Again, bake it at the bottom portion of the oven.
The Cheese: I love a combination of Swiss or Gruyère for a nutty melt, but Cheddar would be delicious too. Even goat cheese adds a wonderful creaminess to the pizza. Use what you like!
Meat-Free: Skip the 2 slices of thick-cut bacon and add sautéed mushrooms (YUM!) or roasted red peppers as another alternative.
Frequently Asked Questions
How can I store leftover breakfast pizza?
Let the slices cool completely, then wrap them in plastic wrap on a plate. Put them in the fridge, and they will keep for up to 3 days. To reheat without making the crust soggy or turning the egg rubbery, warm the slices in a skillet over medium-low heat with a lid on top for a few minutes.
Can I freeze this recipe for later?
I do not recommend freezing the fully baked pizza, as cooked eggs turn quite rubbery and release water when thawed. However, you can absolutely freeze your raw pizza dough portions in airtight bags, or even pre-cook and freeze your bacon bits so you have them ready to go for next time.
How do I manage portion sizes with a whole pizza?
This recipe serves 4, and a quarter sheet pan is easy to divide into four neat squares. If you know you won't eat it all over the next couple of days, simply crack fewer eggs onto the pizza and leave the other half as a simple bacon and tomato flatbread. That egg-free half will reheat much more easily!
What tools do I need for this recipe?
Buying through my affiliate links earns me a small commission at zero extra cost to you—helping keep this site ad-free!
Paper towels
Here’s the Recipe for my Breakfast Pizza
Next Step: Looking for a simple version? Give my eggs in the middle of bread a try with some pesto and tomatoes on top
Additional Reading: How to menu prep faster by thinking like a chef
Before you go...
If you haven't yet subscribed: Here is the link to subscribe to my free newsletter where you get tips like this and some recipes for inspiration.
Looking for a quick dinner tonight?
Three Minute Pantry Meals
These recipes are some of my go-to, last-minute meals I make right from my pantry. In just a couple of minutes, you too can have dinner on the table. Click on the button to download your copy now.
About Jen Vondenbrink
I am the creator of Appetite for Life, bringing decades of home-cooking passion, technical testing, and a deep love for empowering women in the kitchen. Drawing on my extensive background in recipe development, I break down the "whys" of baking and cooking so you can step up to the stove with total confidence. My goal is to help you master fundamental techniques, eliminate kitchen stress, and find absolute joy in the food you create.
This is such a different twist for brunch