You’ll love this Skillet Breakfast Pesto Pizza for game days, brunch and breakfast for dinner! Homemade white wine dough is layered with spinach walnut pesto, chorizo, sun-dried tomatoes, creamy jack cheese, and fresh eggs baked right on top. So easy and adaptable!
The inspiration for this recipe came from a post-soccer game party hosted by parents of one of the players on my son’s team. We were celebrating the improbable win of a varsity soccer tournament championship, in which we were the underdogs from the quarterfinals on. Needless to say it was an awesome victory and everyone was in great spirits.
As it turned out, the lovely couple who hosted also have 14 chickens on their property, meaning they have a fridge in their barn stacked with cartons of eggs. They generously handed them out as party gifts at the end of the night, and I could hardly contain myself.😄
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Making Skillet Breakfast Pesto Pizza
Admittedly, I was surprised to see the varying Easter pastels in the carton along with traditional brown. Apparently there are several varieties of chickens that lay blue, green and olive eggs. Click here if you’re curious what chickens fall in this category. Nonetheless, the gears immediately began to turn thinking of a dish that showcased these beauties.
There are several older posts on my list to make again and re-photograph, and Spinach Walnut Pesto was among them. Plus, I love cooking with cast iron so there was an A-Ha moment that led to this Skillet Breakfast Pesto Pizza.
Pesto is such a delicious, versatile sauce to have on hand and it was a fabulous base on the dough and then drizzled on top of the finished pizza. By all means, use your favorite go-to or store-bought pesto, and these ideas are awesome too!😉
- Carrot Top Cashew Pesto
- Cilantro Pistachio Pesto
- Basil Sun-Dried Tomato Pesto
- Kale Pecan Pesto (by Cookie + Kate)
Once you have your dough and pesto of choice ready to go, simply press the dough evenly on the bottom of a skillet or sheet pan. I made this as a thick crust, Chicago-style pizza, but you can totally make a thinner crust by using less dough.
For toppings, chorizo and sun-dried tomatoes made their way into the skillet, but you have full latitude to replace these with your fave pizza and breakfast meats (optional, of course) and veggies.
Next, bring on the cheese!! I went with a mild, creamy jack. Any gooey, easy melting cheese like fontina, gruyere, provolone, brie, or mozzarella will do. Whatever you choose, sprinkle on a generous amount and create several wells the golden-yolk eggs can nestle in. Sprinkle on more of your favorite toppings and pop in the oven!
A hot, 450-degree oven will ensure a crispy crust with yolks that are still a bit runny. Simply adjust the timing according to how you like your eggs. Enjoy!
Check out these other Super Delish Pizza & Finger Food Recipes!
- Honey Roasted Pear & Brie Flatbread
- Mexican Pizza w/ Salsa Verde & Chorizo
- Roasted Butternut Squash & Goat Cheese Flatbread
- Baked Sweet Potato Chips w/ Avocado Lime Dip
- Blistered Cherry Tomato & Grape Galette
- Sheet Pan Buffalo Chicken Nachos
Skillet Breakfast Pesto Pizza
- cast iron or ovenproof skillet
- 4 ounces chorizo, chopped
- Vegetable oil
- 12 ounces homemade* or store-bought pizza dough, room temperature
- ¾ cup homemade or store-bought pesto
- ⅓ cup sun-dried tomatoes packed in oil, thinly sliced
- 8 ounces creamy jack or fontina cheese, shredded
- 5-6 large eggs, room temperature
- Pinch of crushed red pepper flakes or black pepper, kosher salt
- Fresh basil and sliced green onion for garnish
- ¼ cup white wine, room temperature
- ¾ cup warm water
- 1 ½ ounces fresh yeast
- 1 tablespoon honey
- 1 teaspoon salt
- 2 tablespoons olive oil, divided
- 3 ¼ cups flour, divided
- Preheat oven at 450 degrees F.
- Heat 1 tablespoon vegetable oil in a 12-inch cast iron or ovenproof skillet over medium-high heat.
- Add chorizo and cook until browned on the edges, about 5 minutes.
- Transfer chorizo to a paper towel-lined plate to drain. Carefully wipe out remaining oil in skillet with a paper towel. Re-season the skillet by coating it evenly with about 2 teaspoons of vegetable oil.
- Using your fingers, press the dough as evenly as you can to cover the bottom of the skillet and up the sides about ¼ inch. (Be careful not to burn yourself! The skillet will still be hot from cooking the chorizo, which helps make the crust crisp.)
- Spread about half of the pesto over the dough. Save the remaining pesto to drizzle on after baking.
- Top pesto with half of the chorizo and sun-dried tomatoes.
- Next evenly spread the cheese on top of the pesto, chorizo and sun-dried tomatoes.
- Sprinkle the remaining chorizo and sun-dried tomatoes over the cheese.
- With your fingers or with the help of spoon, create 5 to 6 wells in the cheese to nestle the eggs.
- Crack the eggs one at a time into a mug or ramekin then gently pour into the wells. This way you avoid the risk of breaking the yolk when cracking onto the pizza.
- Sprinkle assembled pizza with crushed red pepper flakes or ground black pepper and kosher salt, as desired.
- Bake in preheated oven for about 15 minutes, or until crust is golden and eggs are done to your liking. I used nearly extra-large eggs and the yolks were golden lava at 14 minutes.
- Remove from oven; let rest a few minutes. Garnish with extra basil or parsley and drizzle some of the remaining pesto over top. Slice and enjoy!
- Place wine, water, and yeast in a large bowl; whisk until combined.
- Mix in honey, salt, and 1 tablespoon olive oil.
- Add 1 cup of flour and mix with a wooden spoon until it becomes a loose batter.
- Add 2 more cups of flour and stir for 2-3 minutes. Incorporate as much flour as you can with the wooden spoon.
- Bring dough together by hand and turn out onto a floured board or marble surface with the remaining ¼ cup flour. Knead 3-4 minutes until dough is smooth and firm.
- Place dough in an oiled bowl, using the remaining 1 tablespoon of olive oil. Cover bowl with plastic wrap. Let rise in a warm part of the house for 60-90 minutes. The dough should nearly triple in size.
- Pizza dough recipe yields about 24 ounces of dough, enough for 3 10-12 inch pizzas.
- For individual pizzas, cut the dough into 8 ounce pieces and form into rounds. Let rest 15 minutes. (Unused dough should be wrapped in plastic and refrigerated. Dough can be made 1 day ahead.) Let dough come completely to room temperature, like 3-4 hours, before assembling.
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