Sheet Pan Pesto Breakfast Pizza

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 can
(13.8 oz)

Prepared Pizza Crusts

3 Tbsp

Basil Pesto

1/2 Tbsp

Maple Syrup

1 1/2 cups

Shredded Mozzarella Cheese

1/4 cup

Shredded Parmesan Cheese

1/4

Small Red Onion , thinly sliced

1

Red Bell Pepper

thinly sliced into rings

4

Breakfast Sausage Links , crumbled

5

Large Eggs

1/4 tsp

Kosher Salt , divided

1/4 tsp

Ground Black Pepper , divided

2 Tbsp

Finely Chopped Italian Flat-Leaf Parsley

as needed

Non-Stick Baking Spray

Cooking Instructions

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Step 1

Preheat the oven to 400 degrees F (205 degrees C). Spray the baking sheet with Non-Stick Baking Spray (as needed) . Add Prepared Pizza Crusts (1 can) and shape to fit the baking sheet.

Step 2

In a small bowl stir together Basil Pesto (3 Tbsp) and Maple Syrup (1/2 Tbsp) .

Step 3

Brush 1 tablespoon of pesto sauce evenly over all the pizza dough.

Step 4

Bake in the oven for 8 minutes.

Step 5

In a medium bowl blend Shredded Mozzarella Cheese (1 1/2 cups) and Shredded Parmesan Cheese (1/4 cup) .

Step 6

Evenly spread ¼ of cheese blend over pizza crust.

Step 7

Evenly add the Red Bell Pepper (1) , Breakfast Sausage Links (4) , 1/2 the Red Onion (1/4) , and crack an Eggs (5) inside each bell pepper.

Step 8

Sprinkle each egg with Kosher Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) . Sprinkle remaining cheese and red onion over the top.

Step 9

Bake for 13 minutes, until the crust is golden brown.

Step 10

Remove the pizza from the oven, drizzle any remaining pesto-syrup over the top of the pizza, and garnish with Italian Flat-Leaf Parsley (2 Tbsp) . Cut pizza and serve warm.