Pesto-and-Egg Breakfast Pizza

Pesto-and-Egg Breakfast Pizza
Servings: 8 to 12 Prep 15 mins Start to Finish 25 mins


  • 3 teaspoons olive oil, divided
  • 1 11 ounce tube thin-crust pizza dough
  • 12 large eggs
  • 1/2 cup 2% milk
  • 5 tablespoons prepared refrigerated pesto, divided
  • Salt and pepper
  • 1 1/4 cups part-skim shredded mozzarella
  • 4 ripe plum tomatoes, sliced
  • Handful of fresh basil leaves

Make It

1. Heat oven to 425 degrees . Brush a 10- by 15-inch rimmed baking sheet with 1 tsp. olive oil. Press dough into pan; pre-bake crust 5 minutes.

2. In a large bowl, beat eggs, milk, and 1 Tbs. pesto; season with salt and pepper. Heat remaining 2 tsp. 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.

3. Spread remaining 4 Tbs. pesto over crust, leaving a 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 top.