Servings: 6 slices
- 1 (13.8 oz) can refrigerated pizza crust
- Non-stick cooking spray
- 3 tablespoons pesto sauce
- 1 ½ teaspoons maple syrup
- 1 ½ cup shredded mozzarella cheese
- ¼ cup shredded parmesan
- ¼ small red onion sliced thin
- 1 red bell pepper sliced thin
- 4 breakfast sausage links crumbled
- 6 large eggs
- ¼ teaspoon kosher salt divided
- ¼ teaspoon black pepper divided
- 2 tablespoons Italian parsley chopped small
Preheat the oven to 400 degrees F. Spray the baking sheet with non-stick cooking spray. Add pizza dough and shape to fit the baking sheet.
In a small bowl stir together pesto sauce and maple syrup.
Brush 1 tablespoon of pesto sauce evenly over all the pizza dough.
Bake in the oven for 8 minutes.
In a medium bowl blend mozzarella and parmesan cheese.
Evenly spread ¼ cup of cheese blend over pizza crust.
Evenly add the red pepper, breakfast sausage crumbles, ½ the red onions, and crack an egg inside each bell pepper.
Sprinkle each egg with salt and pepper. Sprinkle cheese and red onion over the top.
Bake for 13 minutes, until the crust is golden brown.
Remove the pizza from the oven and drizzle any remaining pesto-syrup over the top of the pizza. Cut pizza and serve warm.
Calories: 423kcal | Carbohydrates: 36g | Protein: 21g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 203mg | Sodium: 1070mg | Potassium: 197mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1362IU | Vitamin C: 28mg | Calcium: 223mg | Iron: 3mg
*Nutrition information is a rough estimate.
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