Grilled Breakfast Pizza
Start your morning with a delicious twist on a classic favorite—Grilled Breakfast Pizza! This hearty, smoky creation pairs a perfectly crisp pizza crust, kissed with char from the grill, with mouthwatering breakfast staples. Topped with gooey mozzarella, sunny-side-up eggs, crispy crumbled bacon, and fresh veggies like cherry tomatoes and spinach, this recipe strikes the perfect balance between indulgent and wholesome. Finished with a sprinkle of parmesan and optional red chili flakes for a hint of heat, this breakfast pizza is easy to customize and a surefire crowd-pleaser. Perfect for weekend brunch or any day you're craving something unique, it’s ready in just 35 minutes and serves 4. Embrace your grill in the morning and elevate breakfast with this exciting recipe!
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Recipe Information
Ingredients
- 1 pound pizza dough
- 2 tablespoons olive oil
- 1.5 cups shredded mozzarella cheese
- 3 pieces large eggs
- 4 strips cooked bacon, crumbled
- 0.75 cup cherry tomatoes, halved
- 1 cup baby spinach leaves
- 0.25 cup parmesan cheese, grated
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
- 2 tablespoons all-purpose flour (for dusting)
Instructions
Preheat your grill to medium-high heat (about 450°F) and set up two cooking zones: direct heat and indirect heat.
Lightly flour a clean surface and roll out the pizza dough into a 12-inch circle. Place the dough onto a piece of parchment paper for easier handling.
Brush one side of the dough with 1 tablespoon of olive oil. Carefully transfer the dough, oiled-side down, onto the grill's direct heat zone. Cook for 1-2 minutes or until grill marks appear, then flip the dough and move it to the indirect heat zone.
Brush the top of the grilled dough with the remaining tablespoon of olive oil. Sprinkle the shredded mozzarella cheese evenly across the dough, leaving a slight border for the crust.
Crack the eggs directly onto the pizza. Try to space them out evenly, and close the grill lid. Cook for 3-5 minutes or until the egg whites are set and the yolks are still slightly runny. You can cook longer if you prefer your eggs more done.
Sprinkle the cooked bacon, cherry tomatoes, and baby spinach leaves over the pizza. Close the grill lid again and cook for another 2-3 minutes, until the spinach wilts and the toppings are heated through.
Carefully remove the pizza from the grill and place it on a cutting board. Season with salt, black pepper, and red chili flakes, if desired.
Sprinkle the grated parmesan cheese over the top as a finishing touch. Slice and serve immediately while warm.
Nutrition Facts
Calories |
2309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 5576 mg | 242% | |
| Total Carbohydrate | 213.2 g | 78% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 3.9 g | ||
| Protein | 123.8 g | 248% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1640 mg | 126% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1274 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
