Description
This Sheet Pan Pesto Breakfast Pizza combines a crisp pizza crust with savory breakfast sausage, fresh bell peppers filled with baked eggs, and a flavorful basil pesto-maple syrup sauce. Topped with a blend of mozzarella and parmesan cheeses, and finished with fresh parsley, this easy-to-make breakfast pizza is perfect for a hearty morning meal or brunch.
Ingredients
Scale
Crust & Sauce
- 1 can Prepared Pizza Crust
- 3 tablespoons Basil Pesto
- 1 1/2 teaspoons Maple Syrup
- Non-Stick Baking Spray (as needed)
Cheeses
- 1 1/2 cups Shredded Mozzarella Cheese
- 1/4 cup Shredded Parmesan Cheese
Vegetables & Seasoning
- 1 Red Bell Pepper
- 1/4 Red Onion
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon Ground Black Pepper
- 2 tablespoons Italian Flat-Leaf Parsley
Protein & Eggs
- 4 Breakfast Sausage Links
- 5 Eggs
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 400°F (205°C). Spray a baking sheet with non-stick baking spray as needed. Unroll the prepared pizza crust and shape it to fit the baking sheet evenly.
- Make Pesto-Maple Sauce: In a small bowl, combine the basil pesto and maple syrup, stirring well to mix the flavors together.
- Brush Dough with Sauce: Using a brush, evenly spread 1 tablespoon of the pesto-maple sauce over the surface of the pizza dough, creating a flavorful base layer.
- Partially Bake Crust: Bake the pizza crust in the preheated oven for 8 minutes to set and slightly crisp the base.
- Prepare Cheese Blend: In a medium bowl, mix together the shredded mozzarella and parmesan cheeses for a perfect melty topping blend.
- Add Cheese to Pizza: After the partial bake, evenly sprinkle one quarter of the cheese blend over the pizza crust.
- Assemble Toppings: Slice the red bell pepper and half the red onion. Evenly distribute the bell pepper pieces and breakfast sausage links over the pizza. Crack one egg into each bell pepper section on the pizza to create cute little egg nests.
- Season and Add Remaining Toppings: Sprinkle kosher salt and ground black pepper on each egg for seasoning. Then layer the remaining cheese blend and red onion evenly over the top of the pizza.
- Bake Final Pizza: Return the assembled pizza to the oven and bake for about 13 minutes, or until the crust is golden brown and the eggs are cooked to your liking.
- Finish and Serve: Remove the pizza from the oven, drizzle any leftover pesto-maple sauce over the top for extra flavor, and garnish with fresh Italian flat-leaf parsley. Slice and serve warm for a delightful breakfast treat.
Notes
- You can use store-bought or homemade basil pesto depending on your preference.
- Cooking times for eggs may vary based on your oven and desired yolk consistency; watch closely if you prefer runnier or firmer yolks.
- To save time, cook sausage links ahead or substitute with pre-cooked sausage crumbles.
- For a gluten-free version, use a gluten-free prepared pizza crust.
- This pizza is best enjoyed fresh but can be reheated in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Sheet Pan Pizza, Breakfast Pizza, Pesto Pizza, Egg Pizza, Sausage Pizza, Easy Breakfast Recipe
