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Garden Vegetable Pesto Breakfast Pizza Recipe
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Garden Vegetable Pesto Breakfast Pizza

SERVINGS

8

PREP TIME

5 min

TOTAL TIME

20 min

GLUTEN FREE

NO

6 oz CB

This recipe is made with Jones Canadian Bacon.

FIND PRODUCT NEAR YOU

Perfect any time of day, this easy breakfast pizza recipe is loaded with cheese, Canadian Bacon, vegetables and eggs. Try it for brinner!

 Enjoy these main ingredient substitutions:

ingredients
1 store bought pizza crust
1/3 cup pesto
2 cups shredded pizza blend cheese, divided
4 slices Jones Dairy Farm Canadian Bacon, diced
1/3 cup bell peppers, sliced
1/3 cup eggplant, diced
1/3 cup black olives, sliced
1/4 cup feta cheese
3 large eggs
DIRECTIONS
Preheat oven to 425˚F. Line baking sheet with parchment paper or silpat liner.

Add pizza crust to baking sheet and top with pesto, 1 cup cheese, Canadian Bacon, bell peppers, eggplant, olives, feta cheese and remaining shredded cheese. Crack 3 eggs on top near middle so they don’t run off pizza.

Bake for 15 minutes, until cheese is melted and eggs are cooked.

Ingredients

Directions
1 store bought pizza crust
1/3 cup pesto
2 cups shredded pizza blend cheese, divided
4 slices Jones Dairy Farm Canadian Bacon, diced
1/3 cup bell peppers, sliced
1/3 cup eggplant, diced
1/3 cup black olives, sliced
1/4 cup feta cheese
3 large eggs		 Preheat oven to 425˚F. Line baking sheet with parchment paper or silpat liner.

Add pizza crust to baking sheet and top with pesto, 1 cup cheese, Canadian Bacon, bell peppers, eggplant, olives, feta cheese and remaining shredded cheese. Crack 3 eggs on top near middle so they don’t run off pizza.

Bake for 15 minutes, until cheese is melted and eggs are cooked.

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