Bacon, Egg and Pesto Breakfast Pizza

(from castro15’s recipe box)

Categories: Breakfast

Ingredients

  • Flour, for rolling
  • 1 sheet frozen puff pastry sheet (half of 17.3 oz. package), thawed
  • 1 cup shredded Gruyere
  • 4 slices bacon, cooked
  • 4 large eggs
  • 2 tbsp. pesto

Directions

  1. On a lightly floured work surface, roll puff pastry into 1/4-inch thick rectangle. Transfer to baking sheet lined with parchment. Prick pastry with fork, leaving 1/2-inch border. Bake at 425 for 10 minutes. Sprinkle pastry with cheese. Top with bacon. Crack 1 egg onto each quarter of pastry; season. Bake pizza until eggs are just set, 12-14 minutes. Dollop pizza with pesto.

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