Name: Breakfast Pizza with Pesto-Scrambled Eggs, Mozzarella, and Tomatoes Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 (8-oz.) tube thin-crust pizza dough; 3 teaspoons olive oil, divided; 12 large eggs; 1/2 cup milk (any kind); 5 tablespoons prepared pesto, divided; salt & pepper to taste; 1 1/4 cups shredded mozzarella cheese; 4 ripe plum tomatoes, sliced; Fresh basil leaves for topping (optional)

Jump to Recipe· 3.8 from 2 reviews

If you are craving a breakfast dish that’s bursting with flavor, texture, and vibrant color, look no further than the Breakfast Pizza with Pesto-Scrambled Eggs, Mozzarella, and Tomatoes Recipe. This delightful creation combines the savory richness of pesto-infused scrambled eggs with melty mozzarella and juicy tomato slices atop a crisp, golden pizza crust. It’s the perfect way to start your morning with a feast that feels both indulgent and comforting, yet is surprisingly simple to prepare. Whether you’re serving family, friends, or just treating yourself, this recipe will quickly become a beloved staple in your breakfast rotation.

Ingredients You’ll Need

A single layer of raw pizza dough with a light beige color and soft, slightly bumpy texture is laid out flat on a metal baking tray. The dough has a somewhat rectangular shape with rounded edges and some uneven thickness. Around the tray are fresh red tomatoes at the bottom left, a bottle of golden olive oil near the top left, and open eggshells on the top right. The surface beneath the tray is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully straightforward but each plays a crucial role in making this breakfast pizza truly special. The combination of fresh and prepared items brings together fantastic taste, texture, and color with ease.

Olive oil (3 teaspoons): Provides a subtle fruity richness and helps crisp the crust perfectly when brushed on the pan and in the skillet.
Thin-crust pizza dough (1 8-oz. tube): The base that creates a golden, crispy canvas essential for all the toppings to shine.
Large eggs (12): The heart of the pizza, scrambled to fluffy perfection and infused with pesto flavor.
Milk (1/2 cup): Adds creaminess and softness to the scrambled eggs, making them irresistibly tender.
Prepared pesto (5 tablespoons): This herbaceous spread is the superstar seasoning, infusing every bite with bright, garlicky basil flavor.
Shredded mozzarella cheese (1 1/4 cups): Melts beautifully to add gooey, cheesy goodness that complements the eggs and tomatoes perfectly.
Ripe plum tomatoes (4, sliced): Offer juicy bursts of sweetness and a lovely pop of red that balances richness with freshness.
Salt & pepper to taste: Essential seasonings to enhance every component and bring out their best flavors.
Fresh basil leaves (optional): Garnishes with a fragrant herbal finish and a beautiful green contrast to complete the pizza.

How to Make Breakfast Pizza with Pesto-Scrambled Eggs, Mozzarella, and Tomatoes Recipe

Step 1: Prepare the Crust

First, heat your oven to 425ºF and prepare a rimmed baking sheet by brushing it with 1 teaspoon of olive oil or using cooking spray. Spread out the thin-crust pizza dough evenly across the baking sheet—it’s important to create an even layer so your pizza cooks uniformly. Bake the crust for about 5 minutes to start crisping it up, which will prevent it from becoming soggy once the toppings go on.

Step 2: Make the Pesto-Scrambled Eggs

While the crust is baking, crack all 12 eggs into a large bowl and beat them together with ½ cup of milk and 1 tablespoon of pesto. This mixture will give your scrambled eggs a wonderful creaminess and that irresistible pesto flavor. Heat 2 teaspoons of olive oil in a large nonstick skillet over medium heat, then pour in the egg mixture. Cook gently, stirring softly until the eggs are mostly set but still slightly undercooked. They will finish cooking in the oven, preventing dryness and keeping them tender.

Step 3: Assemble the Pizza

Once your crust has pre-baked, spread the remaining 4 tablespoons of pesto over the entire dough surface, leaving a small ½-inch border around the edges so the crust browns nicely. Next, evenly distribute the pesto-scrambled eggs over the pesto-coated base, layering them carefully so the pizza is balanced. Sprinkle the shredded mozzarella on top, followed by the beautiful slices of ripe plum tomatoes. This layering makes sure each bite offers creamy, cheesy, herbaceous, and fresh flavors.

Step 4: Bake to Perfection

Pop the assembled pizza back into the oven and bake for about 10 minutes or until you see the mozzarella melted into stretchy perfection and the crust turns a golden brown. Keep a close eye toward the end so you catch it at peak deliciousness. Once done, scatter fresh basil leaves on top for a burst of fragrant herbal goodness and a splash of green. Let the pizza cool for just a moment before slicing to serve warm and gooey.

How to Serve Breakfast Pizza with Pesto-Scrambled Eggs, Mozzarella, and Tomatoes Recipe

The image shows a rectangular flat pizza divided into eight square slices on a silver baking tray. The bottom layer is a golden-brown crust with a slightly thick edge. Above the crust, there is a thin green spread, likely pesto, mostly near the edges and peeking through. The next layer is melted creamy white cheese covering most of the pizza, showing a smooth and slightly bubbly texture. On top of the cheese, there are fresh red tomato slices evenly placed on each slice. Small, bright green basil leaves are scattered over the slices adding a fresh touch. The baking tray is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh basil leaves are the traditional garnish and add a refreshing, aromatic finish that highlights the pesto and tomatoes. You can also add a sprinkle of red pepper flakes for some heat or a light drizzle of balsamic glaze for a tangy contrast that elevates the whole experience.

Side Dishes

This pizza pairs delightfully with simple sides like mixed greens tossed lightly in lemon vinaigrette or even roasted potatoes for a hearty contrast. For something lighter, a fresh fruit salad complements the savory flavors and adds a sweet, juicy note to your breakfast spread.

Creative Ways to Present

Consider serving the pizza on a rustic wooden board for an inviting family-style meal. You can also cut it into squares rather than slices to create easy-to-handle breakfast bites, which are perfect for brunch parties or casual weekend mornings. Adding a side of avocado slices can boost the creaminess and bring a luxurious texture.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, they store well covered in the refrigerator for up to 2 days. Keep them in an airtight container or wrapped tightly with foil to preserve moisture and prevent the crust from drying out.

Freezing

While best enjoyed fresh, you can freeze leftover breakfast pizza slices by wrapping them individually in plastic wrap and placing them in a freezer bag. This way, you have a quick breakfast option ready to reheat for up to one month.

Reheating

To reheat, place pizza slices on a baking sheet and warm in a preheated oven at 350ºF for about 8-10 minutes until the cheese is melted and the crust regains its crispness. Alternatively, a quick zap in the microwave works if you’re in a hurry, but you might sacrifice some crust crunchiness.

FAQs

Can I use homemade pesto for this Breakfast Pizza with Pesto-Scrambled Eggs, Mozzarella, and Tomatoes Recipe?

Absolutely! Homemade pesto is a fantastic option and will bring an extra fresh, vibrant flavor to the pizza. Just ensure your pesto isn’t too watery to avoid sogginess on the crust.

What type of cheese works best besides mozzarella?

Mozzarella is ideal for its meltiness and mild flavor, but you can experiment with provolone, fontina, or even a bit of Parmesan sprinkled on top for an extra savory touch.

Can I prepare the scrambled eggs without pesto?

You can omit pesto if you prefer, but it’s really what makes this recipe stand out. If skipping pesto, try seasoning the eggs with fresh herbs like chives or parsley for added flavor.

Is this recipe suitable for meal prepping?

Yes! This Breakfast Pizza with Pesto-Scrambled Eggs, Mozzarella, and Tomatoes Recipe reheats well and can be portioned out for busy mornings. Just keep leftovers refrigerated and reheat as needed.

Can I add other toppings to the pizza?

Definitely! Feel free to add cooked bacon, sautéed mushrooms, or bell peppers to customize your pizza and suit your taste buds. Just be mindful not to overload it, which could affect cooking time and crust texture.

Final Thoughts

This Breakfast Pizza with Pesto-Scrambled Eggs, Mozzarella, and Tomatoes Recipe is a surefire way to brighten your mornings with bold flavors and comforting textures. Its ease of preparation combined with fresh, vibrant ingredients makes it a wonderful go-to for busy weekdays or leisurely weekend brunches. Give it a try and watch it quickly become your new favorite breakfast treat!