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Grilled Breakfast Pizza

Course: Main or Breakfast
Author: Hip Foodie Mom


For the pesto:

  • 6 cups packed fresh basil
  • 2 cups fresh arugula
  • 3 to 4 cloves garlic; whole or minced
  • ½ cup pine nuts
  • ½ cup good quality extra-virgin olive oil
  • ¾ cup freshly grated Parmesan cheese
  • Kosher salt to taste

For the pizza dough:

  • 4 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 package active dry yeast
  • 1 teaspoon kosher salt
  • 1 ½ cups warm water 100 to 110 degrees
  • ½ to 1 tablespoon extra virgin olive oil

For the breakfast pizza:

  • Extra virgin olive oil for brushing
  • 4 cups grated mozzarella cheese split
  • 16 cooked and crispy bacon strips split
  • 8 to 12 eggs** split
  • Salt and pepper to taste
  • Fresh parsley for garnish


For the pesto:

  • Combine the basil, arugula, garlic, and pine nuts in your KitchenAid food processor and pulse until coarsely chopped. With the food processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly combined. Add the Parmesan cheese and pulse again until smooth. Season with salt and pulse one last time. Remove from food processor and set aside.
  • For the rest of the instructions and to see this complete recipe card, please visit The Kitchenthusiast.