Best 3 Pizza With A Sunny Side Up Egg And Herb Garden Pesto Recipes

Indulge in a delightful culinary journey with our enticing pizza topped with a sunny-side-up egg and an aromatic herb garden pesto. This unique pizza recipe combines the flavors of a classic breakfast with the comforting goodness of pizza. Our herb garden pesto, crafted with fresh basil, parsley, cilantro, and mint, adds a vibrant layer of flavor to every bite. Discover the secrets of creating the perfect pizza dough, achieving that golden crust, and mastering the art of cooking the egg to achieve a runny yolk. Explore variations of this delectable dish, including a vegetarian option with roasted vegetables, a spicy rendition with a kick of chili, and a seafood extravaganza topped with succulent shrimp. Embark on a culinary adventure with our pizza with a sunny-side-up egg and herb garden pesto, and treat your taste buds to a symphony of flavors.

Let's cook with our recipes!

ROASTED VEGGIE PIZZA WITH PESTO SAUCE

Roasted Veggie Pizza With Pesto Sauce image

Make and share this Roasted Veggie Pizza With Pesto Sauce recipe from Food.com.

Provided by Claudia Dawn

Categories Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

8 -10 medium fresh mushrooms, sliced
1 small onion, sliced
1/2 cup green pepper, sliced
1/2 cup sweet red pepper, sliced
1/2 cup zucchini, sliced in 1/4 inch rounds
1/4-1/2 cup black olives, sliced
2 teaspoons olive oil
2 garlic cloves, minced
1/4 teaspoon rosemary
1/4 teaspoon oregano
1/4 teaspoon thyme
your favorite pizza dough
1/2 cup fresh basil, coarsely chopped
4 garlic cloves, minced
1/4 cup parmesan cheese, grated
1/4 cup olive oil
1 large tomatoes, thinly sliced
2 cups mozzarella cheese, shredded

Steps:

Preheat oven to 400°F.
Place mushrooms, onion, peppers, zucchini & olives in a roasting pan lined with heavy-duty foil.
Combine oil, garlic, rosemary, oregano and thyme; drizzle over vegetables and toss to coat.
Cover and bake at 400°F for 20 minutes.
Meanwhile, for sauce, combine basil, oil, Parmesan cheese and garlic in a food processor; cover and process until smooth, scraping sides often; set aside.
Place rolled out pizza dough in 9x13-inch pan going half way up sides of pan.
Spread with sauce; top with the tomato slices.
Sprinkle with mozzarella cheese.
Top with roasted vegetables.
Bake for 15 to 20 minutes or until vegetables are cooked and cheese is melted and bubbly.

SUNNY-SIDE-UP PIZZA

Sunny-Side-Up Pizza image

Preparing this recipe is the best way I know to make sure my family takes time for breakfast. I just call out "pizza's ready!" and amazingly everyone comes to the table. -Rose Koren, Brookfield, Illinois

Provided by Taste of Home

Categories Appetizers Breakfast Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 prebaked 12-inch thin pizza crust
6 large eggs
1-1/2 cups shredded part-skim mozzarella cheese
8 bacon strips, cooked and crumbled
1/2 cup chopped sweet red pepepr
1/2 cup chopped green pepper
1 small onion, chopped

Steps:

Preheat oven to 450°. Place crust on a greased pizza pan. Using a 2-1/2-in. biscuit cutter, cut out 6 circles from crust. (Remove circles and save for another use.) Break an egg into each hole. Sprinkle with cheese, bacon, peppers and onion. Bake until eggs are completely set, 8-10 minutes.

Nutrition Facts : Calories 355 calories, Fat 18g fat (7g saturated fat), Cholesterol 242mg cholesterol, Sodium 578mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.

PIZZA WITH A SUNNY-SIDE-UP EGG AND HERB GARDEN PESTO

Pizza with a Sunny-Side-Up Egg and Herb Garden Pesto image

This pesto pizza can also be served for breakfast.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 1 pizza

Number Of Ingredients 6

Ingredients

Large-Batch Whole-Wheat Pizza Dough
2 tablespoons Herb Garden Pesto
1/2 cup Simple Three-Cheese Blend for Pizza
Scallion
1 egg
Salt and pepper

Steps:

Place pizza stone or inverted baking sheet on rack in top third of oven.
Heat oven to 450 degrees.
Transfer stretched dough to parchment.
Dot dough with pesto. Scatter with scallion and cheese blend.
Transfer to oven: Slide parchment ontostone or baking sheet. Bake 10 minutes, then crack 1 egg on top of pizza, season with salt and pepper, and bake until egg sets and yolk isslightly runny, 5 minutes.

Nutrition Facts : Calories 422 g, Cholesterol 128 g, Fat 21 g, Fiber 5 g, Protein 20 g, Sodium 876 g

Tips:

Use fresh ingredients: The fresher the ingredients, the better your pizza will taste. This is especially important for the eggs, herbs, and pesto.
Make your own pesto: It's easy to make pesto at home, and it's much more flavorful than store-bought. You can find a recipe for herb garden pesto in the article.
Don't overcrowd the pizza: When you're adding toppings to your pizza, don't go overboard. Too many toppings will make the pizza soggy.
Cook the pizza at a high temperature: This will help the pizza crust to get crispy and the toppings to cook through.
Let the pizza cool for a few minutes before slicing: This will help the pizza to set and make it easier to slice.

Conclusion:

Pizza with a sunny-side-up egg and herb garden pesto is a delicious and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover eggs and herbs. With a few simple ingredients, you can create a flavorful and satisfying pizza that the whole family will love.