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Breakfast Pizza

Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

Have pizza for breakfast! A perfect way to start your day with eggs, pesto and tomatoes.

Breakfast Pizza

 1 cup Colavita Pesto
 1 cup shaved pecorino romano cheese
 1 cup Colavita Sun-Dried Tomatoes, cut into thin strips
 6 eggs
 Colavita Extra Virgin Olive Oil
 ¼ tsp salt per pizza
 ¼ tsp freshly ground black pepper per pizza
 1 round fresh pizza dough

Preheat your oven to 500°F. If you’re using a pizza stone, allow the stone to heat up for 30 minutes before baking on it.


Stretch out your dough on a pizza peel dusted with flour to about 12-14” in diameter or oblong shape.


Spread one jar of Colavita Pesto Sauce on the top of the stretched out dough.


Drain the Colavita Sun Dried tomatoes and cut them into thin strips. Sprinkle them on top of the pesto sauce.


Crack 3 eggs on top of the pizza, taking care to not let the whites spill over the sides of the dough.


Sprinkle with sea salt and drizzle about a tablespoon of Colavita Olive Oil over the top.


Slide your pizza into the oven and onto the peel and bake for 8-10 minutes, until the crust is golden brown and the eggs are set.


Remove from the oven and scatter half the amount of Pecorino cheese shavings over the cooked pizza along with some freshly ground black pepper. Serve immediately.


If you’re not using a pizza peel, you can bake your pizza on a baking sheet. There’s no need to preheat the baking sheet in the oven. You can line the sheet with a piece of parchment paper so you can easily remove the pizza after it has cooked.

Nutrition Facts

Servings 4