Dinner

Sheet Pan Pesto Breakfast Pizza Recipe

BySophie Carsel December 13, 2025December 13, 2025

Introduction

This Sheet Pan Pesto Breakfast Pizza is a delightful way to start your day with bold flavors and hearty ingredients. Featuring a crispy crust topped with basil pesto, cheese, sausage, fresh vegetables, and baked eggs, it’s a vibrant meal that’s sure to impress both family and friends.

A rectangular pizza cut into four large slices rests on a white marbled surface, with one slice slightly pulled away. The base is a golden-brown crust with a slightly crispy edge. The first layer is melted white cheese spread evenly over the crust. On top of the cheese, there are two sunny-side-up eggs on three of the slices, their yolks bright yellow and slightly runny, surrounded by smooth white egg whites. Thin slices of red pepper ring each egg, adding a pop of red. Scattered beneath and around the eggs are small bits of cooked sausage and thin slivers of purple onion. Dollops of green pesto are spread sporadically across the pizza, and everything is sprinkled liberally with chopped fresh green herbs and black pepper. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can Prepared Pizza Crust
3 tablespoons Basil Pesto
1 1/2 teaspoons Maple Syrup
1 1/2 cups Shredded Mozzarella Cheese
1/4 cup Shredded Parmesan Cheese
1/4 Red Onion
1 Red Bell Pepper
4 Breakfast Sausage Links
5 Eggs
1/4 teaspoon Kosher Salt
1/4 teaspoon Ground Black Pepper
2 tablespoons Italian Flat-Leaf Parsley
Non-Stick Baking Spray (as needed)

Instructions

Step 1: Preheat the oven to 400 degrees F (205 degrees C). Spray the baking sheet with non-stick baking spray as needed. Place the prepared pizza crust on the baking sheet and shape it to fit.
Step 2: In a small bowl, stir together the basil pesto and maple syrup until well combined.
Step 3: Brush 1 tablespoon of the pesto mixture evenly over the entire pizza crust.
Step 4: Bake the crust in the oven for 8 minutes to set the base.
Step 5: In a medium bowl, mix together the shredded mozzarella and parmesan cheeses.
Step 6: Spread a quarter of the cheese blend evenly over the prebaked crust.
Step 7: Evenly distribute the red bell pepper, sliced breakfast sausage links, and half of the red onion over the cheese. Crack an egg into each bell pepper ring.
Step 8: Sprinkle each egg with kosher salt and ground black pepper. Then add the remaining cheese and red onion on top.
Step 9: Bake for 13 minutes or until the crust is golden brown and the eggs are cooked to your liking.
Step 10: Remove the pizza from the oven, drizzle any remaining pesto syrup over the top, and garnish with fresh Italian flat-leaf parsley. Slice and serve warm.

Tips & Variations

Use turkey or chicken sausage for a leaner option without compromising flavor.
If you prefer runnier yolks, reduce baking time slightly and keep an eye on the eggs.
Swap the red bell pepper for other vegetables like zucchini or mushrooms for added variety.
For a gluten-free version, use a prepared gluten-free pizza crust.

Storage

Store leftover breakfast pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven at 350 degrees F for 8–10 minutes to maintain crispiness, or warm in a microwave for 1–2 minutes if short on time.

How to Serve

The image shows four rectangular slices of pizza on a white marbled surface, with one slice being slightly pulled away from the others. The pizza has a golden-brown crust that looks crisp and slightly puffed on the edges. Each slice has a base layer of melted mozzarella cheese, topped with sunny-side-up fried eggs with bright yellow yolks at the center of each slice, surrounded by scattered bits of browned sausage. Thin slices of red bell pepper and red onion add pops of red and purple, dispersed under and over the cheese. Green dollops of pesto sauce are spread unevenly on top, and fresh chopped parsley is lightly sprinkled over the entire pizza, adding a vibrant green contrast. The cheese appears gooey and slightly browned in spots, and the crust edges are textured and crunchy. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pizza the night before?

You can assemble the pizza up to step 8 the night before, cover it tightly, and refrigerate. Bake fresh in the morning, adding a few extra minutes to the baking time if still cold.

What if I don’t have basil pesto on hand?

Store-bought or homemade basil pesto works well, but you can substitute with spinach pesto or even a simple mixture of olive oil, garlic, and fresh herbs for a different flavor.