Breakfast Pizza with Basil Pesto and Sun-Dried Tomatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A breakfast pizza topped with sun-dried tomatoes, basil pesto, mushrooms, and eggs on a sheet pan. Crispy crust with soft, savory toppings makes it suitable for breakfast, lunch, or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- homemade or store-bought pizza dough*
- 1 tablespoon olive oil
- 8-10 baby bella mushrooms (sliced (see notes))
- ¼ cup homemade or store-bought pesto
- ¼ cup sun-dried tomatoes
- ⅛ teaspoon EACH: red pepper flakes (Italian seasoning, black pepper, garlic powder, AND onion powder)
- 8 ounces fresh mozzarella cheese (sliced)
- 4 large eggs
- grated parmesan cheese
- ½ cup fresh arugula
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 4018mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1860mg
- Calcium
- 1536mg
- Iron
- 19mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 4018MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.