Italian Flatbread Breakfast Pizza
This Easy Italian Flatbread Breakfast Pizza is made with sun-dried tomato pesto, Italian sausage, mozzarella, Parmesan, and eggs for a quick Italian-inspired breakfast or brunch.
Servings: 6 pizzas
Calories: 430kcal
Equipment
- Food chopper optional OR
- Food processor optional
- Box grater optional
Ingredients
- 6 flatbreads homemade or store-bought
- 1 cup sun-dried tomato pesto
- 4 ounces Italian sausage removed from casings, cooked, and crumbled
- 1 cup mozzarella grated
- 1 cup Parmesan grated, plus more for finishing
- 6 large
eggs
- Fresh parsley and basil or dried Italian seasoning, for finishing
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
- Place two flatbreads on the prepared sheet pan. Spread each flatbread with a thin, even layer of sun-dried tomato pesto, leaving a small border around the edges.
- Sprinkle mozzarella and Parmesan over each flatbread. Use your fingers or the back of a spoon to make a small well in the center of the cheese on each pizza.
- Crack one egg into the center well of each flatbread.
- Sprinkle the cooked and crumbled Italian sausage around the egg and over the cheese.
- Bake at 425°F for 15 to 20 minutes, or until the flatbread edges are crisp, the cheese is melted, and the egg is cooked to your liking.
- Remove from the oven and finish with more grated Parmesan, fresh chopped parsley, torn basil, or a light sprinkle of dried Italian seasoning.
- Let cool for 1 to 2 minutes, then slice and serve.
Video
Notes
- For the best cheese texture, grate or pulse your mozzarella and Parmesan in a food chopper or food processor. I like the crumbly texture it gives the cheese for topping pizza, which is also easier to scatter.
- If using soft mozzarella, cut it into cubes and freeze it for about 15 minutes before grating.
- If you only have breakfast sausage, you can make it taste more Italian by adding crushed fennel seeds and a little Italian seasoning.
- Use homemade two ingredient flatbread, homemade naan, store-bought naan, pita, or sturdy store-bought flatbread.
- Do not overload the pesto or toppings or the flatbread may get soft in the center.
- Storage and reheating: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan in a 350°F oven or toaster oven until warmed through. Note that the egg will cook more as it reheats.
Nutrition
Calories: 430kcal | Carbohydrates: 30g | Protein: 24g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 230mg | Sodium: 1141mg | Potassium: 214mg | Fiber: 4g | Sugar: 5g | Vitamin A: 793IU | Vitamin C: 2mg | Calcium: 369mg | Iron: 3mg
