• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Give it Some Thyme logo
  • Home
  • Summer BBQ
  • Recipes
    • Asian
    • Appetizers
    • Beef and Lamb
    • Beverages
    • Breakfast and Brunch
    • Chicken and Pork
    • Christmas
    • Comfort Food
    • Desserts
    • Fish and Seafood
    • Gluten Free
    • Italian
    • Keto
    • Main Dishes
    • Mediterranean
    • Mexican
    • Pasta and Risotto
    • Pizza and Flatbreads
    • Recipe Collections
    • Salads and Sides
    • Sandwiches and Burgers
    • Sauces and Dips
    • Spring
    • Soups and Stews
    • Vegetarian and Vegan
  • About
    • Terms and Policies
    • Accessibility
  • Subscribe
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Summer BBQ
  • Recipes
  • Subscribe
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Pizza and Flatbreads

    Skillet Breakfast Pesto Pizza

    By: Kim Peterson · Posted: Nov 7, 2019 · Updated: Jan 29, 2022 · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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!

    Remember to PIN THIS to save the recipe for later!

    Skillet Breakfast Pesto Pizza is a deep-dish style pizza topped with eggs and spinach walnut pesto!

    Getting Started

    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. It's best to bring the eggs to room temperature as you prep the dough and other toppings.

    Fresh multicolored eggs on napkin.

    The Sauce

    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. I used my Spinach Walnut Pesto on the pizza, but by all means, use your favorite go-to or store-bought pesto. Here are more herbaceous ideas too - Carrot Top Cashew Pesto, Cilantro Pistachio Pesto and Basil Sun-Dried Tomato Pesto.

    Spinach Walnut Pesto in glass bowl.

    Assembling

    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.

    Dough topped with pesto, chorizo and sun-dried tomatoes.

    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!

    Eggs cracked onto pizza and ready to bake.

    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!

    Pizza out of the oven and drizzled with extra pesto.

    Check out More 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

    Breakfast Pesto Pizza sliced and ready to serve.

    Before you go, stay in touch on Instagram, Pinterest and Facebook, and join our email community by subscribing above! Cheers!!

    Skillet Breakfast Pesto Pizza – A deep-dish style skillet pizza topped with gooey eggs, creamy jack cheese, chorizo, sun-dried tomatoes, and spinach walnut pesto! #pizza #breakfastpizza #skilletpizza #pizzadough #skilletpizzacastiron #pestopizza #skilletrecipes #breakfast #brunch #gamedayfood #giveitsomethyme | giveitsomethyme.com

    Skillet Breakfast Pesto Pizza

    You’ll love this Skillet Breakfast Pesto Pizza for gamedays, brunch and breakfast for dinner! Layered with spinach walnut pesto, chorizo, sun-dried tomatoes, creamy jack cheese and fresh eggs baked right on top. So easy and adaptable!
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast, Brunch, Dinner, Lunch, Main Course
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Calories: 637kcal
    Author: Kim Peterson

    Equipment

    • 12-inch cast iron skillet

    Ingredients

    Pizza

    • 4 ounces chorizo , chopped
    • Vegetable oil
    • 12 ounces pizza dough , homemade* or store-bought, room temperature
    • ¾ cup pesto , homemade or store-bought
    • ⅓ cup sun-dried tomatoes packed in oil , thinly sliced
    • 8 ounces creamy jack or fontina cheese , shredded
    • 5-6 large eggs , room temperature
    • ¼ teaspoon crushed red pepper flakes and kosher salt
    • Fresh basil and sliced green onion for garnish

    *Pizza Dough

    • 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

    Instructions

    Pizza

    • 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!

    Dough*

    • 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.

    Notes

    Pizza Dough Tip
    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.

    Nutrition

    Serving: 1 serving | Calories: 637kcal | Carbohydrates: 46g | Protein: 30g | Fat: 35g | Cholesterol: 263mg | Sodium: 1576mg | Potassium: 256mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1505IU | Vitamin C: 9mg | Calcium: 403mg
    Tried this recipe? Pin it for Later!Mention @giveitsomethyme or tag #giveitsomethyme!

    This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much!

    « 5 Minute Spinach Walnut Pesto
    Skillet Turkey Shepherd's Pie »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Kim | Creator and Author of Give it Some Thyme

    Welcome! I'm Kim - author, recipe developer, and food photographer behind Give it Some Thyme. Here you'll find wholesome, classic and contemporary recipes that make memorable meals every home chef can prepare. Pull up a chair!

    More about me →

    Spring Recipes

    • Carrot Top Pesto with Cashews
    • Air Fryer Shrimp Tacos with Pineapple Salsa
    • Lemony Shrimp Risotto with Asparagus
    • Spring Cobb Salad with Green Goddess Dressing
    • Tropical Smoothie Bowl Recipe (Vegan)
    • Sheet Pan Salmon and Veggies (30-Minute Recipe)
    • German Fruit Flan Recipe
    • Watermelon Radish and Purple Daikon Salad

    Popular Recipes

    • Oven Roasted Root Vegetables with Balsamic Glaze
    • 5-Minute Cast Iron Skillet Caramelized Salmon
    • Balsamic Roasted Green Vegetables (Sheet Pan Recipe!)
    • Seared Ahi Tuna Tacos (Quick & Easy!)

    Footer

    Image of media outlets listed that have featured Give it Some Thyme's recipes.

    ↑ back to top

    SUBSCRIBE

    About

    • Terms & Policies
    • Accessibility Policy

    Follow

    Contact

    • Contact

    Copyright © 2022 Give it Some Thyme