Pesto Breakfast Pizza for simple, but impressive brunching
I love this Pesto Breakfast Pizza. I love brunch, and I love mimosas. In 2017, I served this Pesto breakfast pizza with prosciutto for our Mother’s Day Brunch along with a Smoked Salmon Breakfast Pizza and BLT Breakfast Pizza. Breakfast pizza is something I make quite often because who doesn’t like pizza? This recipe is straightforward, and it will become a staple in your brunching routine.
The photo below showcases the Smoked Salmon and Pesto Breakfast Pizzas.
You will love this because it’s
Uses few ingredients
Start with your flatbread. I prefer garlic naan because, well, I love garlic. Taking about one and a half tablespoons, spread it onto the flatbread. Then, cover the naan with cheese while creating holes, “wells,” for the eggs to sit. Make sure the mound of cheese is high enough, so the egg stays inside the hole you’ve created. The egg white may spill out a little bit, but that’s okay. Just try to keep as much of the egg inside the “well” as possible. I find that small/medium eggs work best for this technique. Next, top with a half a teaspoon of Italian seasoning.
Bake it at 400 degrees for 10-15 minutes. Observe the pizza for the last five minutes. The egg whites should be firm, but still jiggle slightly when you gently shake the pan; the egg should be runny. Remember, the eggs will continue to cook after you take the pizza out of the oven.
Add the toppings
When finished, tear the prosciutto into long strips and twist them. Lay the twisted strips of prosciutto onto the pizza in a twisting motion, so the egg yolks are still partially visible. Finish it off with some freshly cracked black pepper and chopped basil.
Break open the creamy, yellow egg yolks, slice it and serve up this impressive Margarita Breakfast Pizza, Immediately. Enjoy with a glass (or more) of mimosa.
Here are some other recipe(s) I think you might enjoy…
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- Naan or other flatbread
- 1 1/2 tbsp Basil pesto
- 1 - 1 1/2 c. Cheese, , shredded (I used an Italian blend)
- 3 - 4 eggs
- 1/2 tsp Italian seasoning
- 1/2 tsp Garlic, optional
- 2 slices of prosciutto
- Freshly cracked black pepper, optional
- Fresh basil to garnish
- Preheat oven to 400 degrees and prepare a baking sheet with parchment paper.
- Spread pesto over Naan.
- Spoon garlic and spread. Top with cheese creating "wells" (shown above), one "well" for each egg.
- Crack open eggs and gently lay each one into the "wells" you've formed.
- Bake for 10 - 15 minutes. Rotating the pan halfway to ensure even cooking. Watch the oven closely the last 5 minutes.
- The egg whites should be firm, and the egg should jiggle slightly when the pan is shaken gently. The eggs should be soft and runny.
- Top with prosciutto, fresh basil and season with a pinch of pepper.
Note, I did not add salt to the ingredient list because prosciutto tends to be pretty salty. Typically, I find I don't need to season with salt, so use salt at your own discretion. You can also poach the eggs instead of baking them. Sometimes, I prefer poaching over baking because I have more control over how soft the egg yolk is. If you do bake the eggs, make sure to watch them closely as eggs tend to over cook easily. Remember, you want the egg yolks to be soft and runny. They will continue to cook as they cool. When creating the "wells" the mounds of cheese should be high enough to keep the egg from spilling over the sides; however, it's okay if some of the white seeps out. One of my eggs did overflow a bit, see the photos above. Just try to keep as much of it in the hole as you can. Generally, I prefer medium eggs over large ones. Measurements and cook times may vary depending on the size of your flatbread and eggs.
Nutrition Information:Yield: 2 Serving Size: 2 people
Amount Per Serving: Calories: 238