Bacon, Egg & Pesto Breakfast Pizza

It's on-brand (red and green!), it's delicious, and it's SO simple.
Publish date:
bacon egg and pesto breakfast pizza

Recipe by Anna Theoktisto

  • 4Servings


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


On lightly floured work surface, roll puff pastry into 1/4-inch-thick rectangle (about 10 by 12 1/2 inches). 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 to 14 minutes. Dollop pizza with pesto.