Skip to Content
Menu

BLT Breakfast Pizza

  • Save
  • Jump to Recipe
Cindy Ensley
Created Aug 28, 2013
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Ready in only 40 minutes, our BLT Breakfast Pizza brings brunch to the dinner table, thanks to a pizza topped with all your breakfast favorites: eggs, bacon and tomatoes.

BLT Breakfast Pizza

  • Prep Time 20 min
  • Total 40 min
  • Servings 4
  • Ingredients 12
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Crust

Pesto

  • 2 cups arugula
  • 1/2 cup sliced almonds
  • 1 clove garlic
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup olive oil

Toppings

  • 1/2 cup crumbled cooked bacon
  • 10 grape tomatoes, halved
  • 1/4 cup grated Parmesan cheese
  • 4 eggs

Instructions

  • Step 
    1
    Heat oven to 450°F. Lightly grease cookie sheet.
  • Step 
    2
    In medium bowl, mix crust ingredients. Place dough on work surface, and knead a few times. Press dough into a square about 1/8 to 1/4 inch thick on cookie sheet. Prick surface of dough all over with fork.
  • Step 
    3
    Bake 8 minutes. Remove from oven, and cool while you make pesto.
  • Step 
    4
    In food processor, place arugula, almonds, garlic and 1/3 cup Parmesan cheese. Pulse a few times until everything is roughly chopped. Turn on the processor, and slowly pour in the olive oil until pesto has thickened and is pureed. Spread pesto evenly onto the cooked and cooled pizza crust. Sprinkle top of pizza with bacon, tomatoes and 1/4 cup Parmesan cheese.
  • Step 
    5
    Bake 8 minutes longer.
  • Step 
    6
    Crack eggs into a dish one at a time, and gently drop a single egg onto each corner of the pizza.
  • Step 
    7
    Bake 6 to 8 minutes longer or until eggs reach desired doneness. Cut and serve immediately.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section