5-Ingredient Breakfast Pizza with Pesto and Crispy Bacon

This simple 5-ingredient breakfast pizza with pesto and bacon is irresistibly tasty. Use your favorite pre-made crust (or homemade if you prefer), top with sunny-side-up eggs, pesto, bacon, and a blend of cheeses for a quick, crave-worthy meal.

If you love putting an egg on everything, this breakfast pizza is for you. It’s not reheated leftovers — it’s a fresh, pesto-forward pie topped with crispy bacon and runny yolks, baked until the cheese is melty and the crust is golden.

Thanks to a pre-made crust, this 5-ingredient pizza is ready in about 30 minutes from start to finish. For easier bacon cleanup, you can cook the bacon in the oven instead of on the stovetop.

This 5-ingredient breakfast pizza with pesto and bacon is:

• Gluten-free option possible
• Full of flavor
• Quick and easy
• Customizable
• Perfect for 2–3 people
• Great for breakfast or dinner
• Comforting and crave-worthy

Ingredients for breakfast pizza with pesto and bacon

This recipe uses five essential ingredients plus optional garnishes like fresh herbs and sliced green onions.

You will need:

• Pre-made gluten-free or regular pizza crust — a 10″ par-baked crust works well, or use your favorite homemade dough.
• Pesto — store-bought or homemade. Either works; store-bought keeps the recipe hands-off, while homemade lets you customize the flavor.
• Eggs — cook until the whites are set and yolks remain soft, or to your preference.
• Bacon — cook until just crisp; it will continue cooking on the pizza. Omit for a vegetarian option or substitute cooked sausage.
• Cheese blend — shredded mozzarella mixed with sharp cheddar is great, but use your favorite melty cheeses.
• Optional: fresh herbs (parsley, chives) and thinly sliced green onions for garnish.

How to make this 5-ingredient breakfast pizza with pesto and bacon

This pizza comes together quickly with simple steps and minimal prep.

Step-by-step:

1. Preheat the oven to 450°F or follow the temperature recommended for your crust.
2. Cook the bacon until just barely crisp; it will finish cooking on the pizza. Drain on paper towels.
3. Spread a thin layer of pesto over the crust, adjusting the amount based on crust size.
4. Sprinkle with cheese and bacon. Make three shallow indents for the eggs and crack one egg into each indent. Season with salt and pepper.
5. Bake 12–14 minutes or until the crust is golden and the eggs are set to your liking. Use the broiler briefly if you want the tops a bit more set.
6. Remove from the oven and top with fresh parsley and sliced green onions if desired. Let rest a minute or two before slicing and serving.

Make pesto from scratch — a basic formula

If you’d like to make your own pesto, this simple ratio is a great starting point and is easy to adapt depending on what greens and nuts you have.

About 1 1/2 cups tender herbs/greens + 1/3 cup nuts or seeds + 1 tsp lemon juice + 1 clove garlic + 1/4 tsp sea salt + cracked black pepper + 1/3–1/2 cup olive oil

Greens you can use:

• Basil
• Parsley
• Cilantro
• Dill
• Kale or spinach

Nuts and seeds options:

• Pistachios
• Almonds
• Pumpkin seeds
• Pine nuts
• Walnuts
• Sunflower seeds

How to make pesto

Combine the greens, nuts, lemon juice, garlic, salt, pepper, and olive oil in a food processor. Start with 1/3 cup olive oil and add more until the pesto reaches a smooth but cohesive consistency. Homemade pesto freezes well in single-serve portions.

What to serve with this breakfast pizza

Pair the pizza with a simple green salad, fresh fruit, or a homemade smoothie for a balanced meal.

Substitutions and additions

• Vegetarian: omit the bacon.
• Dairy-free: use a dairy-free cheese alternative.
• Protein swap: substitute cooked breakfast sausage or another preferred protein.
• No pesto: brush the crust with olive oil and season with salt, pepper, and garlic powder.
• Add veggies: baby spinach, red peppers, or asparagus all work well beneath the cheese.

Reheating and make-ahead tips

Reheat slices in the oven, toaster oven, or microwave. Note that the eggs will continue to cook and the yolks may firm up. To make ahead, assemble everything except the eggs, refrigerate overnight, then crack the eggs on top and bake just before serving.

5 Ingredient Breakfast Pizza with Pesto and Bacon

---

• Total Time: 25 minutes
• Yield: 2–3 servings