Skillet Breakfast Pizza Recipe
Skillet breakfast pizza made with crispy bacon, breakfast sausage, mozzarella cheese, and gooey sunny-side-up eggs. Topped with fresh arugula pesto for a fresh and delicious finish.
Servings: 6
Ingredients
- 16-20 ounces pizza dough
- 4 slices bacon fully cooked and chopped into 1/2 inch pieces
- 4 breakfast sausage links fully cooked and thinly sliced
- 5 eggs
- 1 cup shredded mozzarella cheese or cheddar
- 2 tablespoons green onion chopped
- 3 tablespoons arugula pesto optional but delicious
Arugula pesto
- 1 cup loosely packed baby arugula
- 1 tablespoon pine nuts
- 1/2 garlic clove
- 1/3 cup grated parmesan cheese or Pecorino Romano
- 1/3 cup olive oil
- salt to taste
Instructions
- Preheat the oven to 500°F.
- In a 12-inch cast iron skillet over medium heat, crisp the bacon to the desired doneness. Transfer to a paper towel-lined plate to drain. Brown sausages until fully cooked through.
- Chop bacon and sausage and set aside. Carefully wipe the hot skillet clean, using the leftover bacon grease to grease the pan. Keep the skillet hot for the next step. This will help the bottom of the crust cook more quickly in the oven.
- Hand-shape the dough into a 10-inch crust. Keep the crust thinner in the center with a little extra around the edges. Arrange the dough with the crust edges just coming up the sides of the skillet.
- Layer cheese leaving a 1/2 inch crust around the edges. Top with sausage and bacon. Crack 5 eggs evenly over the pizza. Sometimes it helps to crack eggs into a small prep bowl and gently transfer to the pizza. It's OK if a little spills onto the crust.
- Bake for 15-18 minutes on the top rack (8-10 inches from heat source) or until the crust just starts to brown and egg whites are no longer translucent. You want yolks to be a little runny.
- Sprinkle with green onions and drizzle with optional arugula pesto. Let pizza rest for 5 minutes so the eggs can set before slicing. You can optionally slide the pizza out of the skillet by tilting the pan and pulling the pizza onto a cutting board. This makes cutting easier but it's not necessary.
Arugula pesto
- Combine all pesto ingredients in a food processor or blender. Blend/pulse until mixed and smooth. Add more oil if too thick.
Notes
Preheat the skillet before adding the dough to the skillet. I do this by cooking the bacon/sausage in the skillet before adding the dough. You can place it in the oven or optionally keep it on very low heat on the stove until you're ready to add the dough.
You can optionally precook the dough alone for 5-6 minutes before adding the rest of the toppings for a crispier crust.
Grease your skillet with oil or use leftover bacon grease before adding the pizza crust. It will help the pizza easily slide out of the skillet if you choose to do so.
Arugula pesto should be slightly granular in appearance. If it’s too thick, add more olive oil to help thin it out a bit. Pesto can be adjusted in a bowl by simply stirring in extra olive oil.
Nutrition
Serving: 1slice | Calories: 497kcal | Carbohydrates: 38g | Protein: 18g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 166mg | Sodium: 911mg | Potassium: 121mg | Fiber: 1g | Sugar: 5g | Vitamin A: 398IU | Vitamin C: 0.5mg | Calcium: 167mg | Iron: 3mg