Breakfast Pizza with Sausage

Ingredients

• 391 g (13.8 oz)refrigerated pizza crust
• as needednon-stick cooking spray
• 45 ml (3 tablespoons)pesto sauce
• 7.5 ml (1½ teaspoons)maple syrup
• 150 g (1½ cups)shredded mozzarella cheese
• 25 g (¼ cup)shredded Parmesan
• ¼ smallred onion, thinly sliced
• 1red bell pepper, thinly sliced
• 4breakfast sausage links, crumbled
• 6 largeeggs
• 1.25 ml (¼ teaspoon), dividedkosher salt
• 1.25 ml (¼ teaspoon), dividedblack pepper
• to tasteItalian parsley, finely chopped

Instructions

1. 1

   Shape the crust

   Heat the oven to 200°C (400°F). Coat a baking sheet with non-stick cooking spray, then place the pizza dough on it and shape it to fit.

2. 2

   Mix the pesto

   Stir the pesto sauce and maple syrup together in a small bowl.

3. 3

   Brush the dough

   Brush 1 tablespoon of the pesto mixture evenly over the pizza dough.

4. 4

   Part-bake the crust

   Bake the dough for 8 minutes.

5. 5

   Combine the cheeses

   Mix the mozzarella and Parmesan in a medium bowl.

6. 6

   Add some cheese

   Spread ¼ cup of the cheese mixture evenly over the crust.

7. 7

   Add the toppings

   Distribute the red pepper, crumbled breakfast sausage and half of the red onion over the crust. Crack an egg inside each bell pepper.

8. 8

   Season and top

   Sprinkle each egg with salt and pepper, then scatter the remaining cheese and red onion over the pizza.

9. 9

   Bake the pizza

   Bake for 13 minutes, until the crust is golden brown.

10. 10

    Finish and serve

    Take the pizza out of the oven and drizzle the remaining pesto mixture over the top. Cut into portions and serve warm.

What is breakfast pizza?

Breakfast pizza is an American-style take on pizza topped with familiar morning ingredients such as eggs and sausage. This version pairs them with pesto, mozzarella, Parmesan and sliced vegetables.

The quick method uses refrigerated pizza dough and a short initial bake, giving the toppings a base that can finish cooking in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 423 calories, 21g protein, 36g carbs, 21g fat.

The pizza crust supplies most of the carbohydrates, while the sausage, eggs and cheeses contribute much of the protein and fat. To balance a serving, pair it with a generous portion of salad or other vegetables.

Building flavour with pesto

Pesto and maple syrup: stirring them together combines the savoury herb sauce with a touch of sweetness. Brush some over the dough before its first bake, then reserve the rest to drizzle over the finished pizza.

Cheese: mozzarella melts into a soft layer, while Parmesan adds a more savoury, salty note. The recipe uses some cheese under the toppings and the rest over them.

Working with the eggs

Pepper rings: the method places an egg inside each bell pepper, so slice the pepper into rings that can hold the eggs on the crust.

Cracking the eggs: add them carefully so the yolks stay intact, and season each one with the divided salt and pepper. Keep the eggs spaced across the pizza for easier portioning.

Getting the bake right

Initial bake: give the shaped dough 8 minutes in the 200°C oven before adding the toppings. This sets the base for the second bake.

Final bake: bake for a further 13 minutes, looking for a golden-brown crust. The recipe gives the crust colour as its doneness cue.

Slicing and serving

Rest the pizza briefly after it comes out of the oven so the toppings settle before cutting. A sharp knife or pizza cutter helps make clean slices around the eggs.

Serve it warm with chopped parsley, as listed in the ingredients. A simple green salad or fresh fruit can make a fresh-tasting accompaniment.

Planning the toppings

Sausage: crumble the breakfast links before assembling the pizza so the pieces can be spread across the crust.

Onion and pepper: slice them thinly so they can be distributed over the base without forming bulky patches. The recipe divides the onion between the middle and top layers.

Recipe notes & tips

• Shape the dough evenly so it bakes at a similar rate across the sheet.
• Keep some pesto mixture aside for the finishing drizzle.
• Break up the sausage into small crumbles so it spreads across the pizza.
• Slice the pepper into rings that can contain the eggs.
• Let the pizza settle briefly before cutting to help the toppings stay in place.

Variations

• Add mushrooms: slice them thinly and scatter them with the other vegetables.
• Use a different cheese: swap some or all of the mozzarella for another good melting cheese.
• Try a green pepper: use it in place of the red bell pepper.
• Make it spicier: add a pinch of chilli flakes with the other toppings.
• Finish with herbs: use chopped chives instead of parsley.

Common mistakes to avoid

• Skipping the first bake: the crust may not set as intended; bake it for 8 minutes before adding toppings.
• Crowding the toppings: thick piles can make even baking harder; spread the sausage and vegetables across the base.
• Using pepper pieces that are too small: eggs may spill beyond them; cut rings wide enough to hold each egg.
• Adding all the pesto at once: there will be none left to drizzle; reserve some for serving.
• Baking by time alone: check that the crust is golden brown before taking the pizza out.

How to store

Refrigerate leftover slices in an airtight container and eat within 3 days. Reheat in an oven until warmed through; the crust may soften slightly after storage.

Frequently asked questions