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Sheet-Pan Breakfast Pizza

Egg Breakfast Pizza with Walnut Pesto
Egg Breakfast Pizza with Walnut PestoTyler Essary / TODAY
Cook Time:
15 mins
Prep Time:
1 hr

Chef notes

Pizza for breakfast? It doesn't get better than that! Home-made dough, melty cheeses, fresh eggs and basil pesto make this pizza perfect for you morning meal  or any time of day!

Technique tip: Buy store bought pizza dough to save time.

Swap option: Add cooked breakfast sausage or bacon for a meaty breakfast pizza.


Pizza dough
  • cups all-purpose flour, plus more for dusting
  • 1/4 cup whole wheat flour
  • 1 packet quick-rise yeast
  • tablespoons sugar
  • Kosher salt
  • cups warm water; plus more if needed
  • Olive oil, as needed
Basil pesto
  • 1 cup packed fresh basil leaves, rinsed and dried
  • 1/4 cup coarsely chopped walnuts, toasted
  • 1 large clove garlic, finely grated
  • 1/4 cup extra virgin olive oil
  • 4 tablespoons freshly grated Parmigiano-Reggiano
  • 1 lemon, juiced
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons olive oil, plus more for drizzling
  • cups shredded mozzarella cheese
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 5 whole eggs
  • Salt and freshly ground black pepper
  • 1/2 cup packed sun-dried tomatoes, drained
  • 1/4 cup fresh basil leaves


For the pizza dough:


In a food processor, combine the flours, yeast, sugar and 1 tablespoon of salt. With the machine running, add the warm water and oil in a steady stream and then pulse until the dough comes together in a rough mass, about 10-12 seconds (if the dough does not form into a ball, sprinkle with 1-2 teaspoons more of water and pulse again until a rough mass forms). Let the dough rest for 10-15 minutes, and then process again until it is tacky to the touch but not sticky, 25-30 seconds.


Turn the dough out onto a lightly floured work surface and form into a smooth ball. Transfer to an oiled bowl and turn to coat all sides. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in bulk, about 1½ hours.


Divide the dough in half, transfer one half to a zip-top plastic bag and reserve for another use (you can freeze it for up to a couple months).

For the pesto:


Pulse together basil and walnuts in a food processor. Add garlic and olive oil and pulse again. Add the cheese, lemon juice, salt and pepper. Pulse until just blended. Scrape down the sides with a rubber spatula and pulse a few more times. Set aside.

To assemble:


Preheat the oven to 465°F. Once the oven has reached 465°F, the oven to continue to heat for 15 minutes longer, without opening the door. Line a sheet pan with parchment paper.


On a floured work surface, roll out the remaining dough into a 10-by 13-inch rectangle. If the dough resists and tries to spring back, then let it rest for 10-15 minutes before continuing to roll it out. Transfer the dough to the prepared pan and brush with 1 tablespoon of the oil.


Spread the basil pesto evenly over the dough leaving a 1-inch border. Then sprinkle the dough with mozzarella.


In a bowl, stir together the ricotta, Parmesan and 1 tablespoon of the oil. Then, dollop the cheese mixture by the tablespoonful over the mozzarella.


Bake until the crust is browned but not too crisp, about 7-8 minutes. Remove the pizza from the oven and gently crack 5 eggs evenly distributed on the pizza. Return the pizza to the oven and continue to cook till the cheese is melted and the egg is set, about 14 minutes. Remove the pizza from the oven.


Scatter the sun-dried tomatoes and basil on top and drizzle with oil. Let the pizza set for 2-5 minutes. Cut into slices and serve right away.