Grilled Breakfast Pizzas with Pesto

Happy Memorial Day everyone! I can’t believe summer is almost here. Summer for us means grilling and lots of it. Whether we are grilling burgers, vegetables (my favorite), chicken or hot dogs, our grill gets our full attention from June to August. This summer will be different though because now I know how to use our grill. My husband has always been the family grill master and, while I’ve always prepped the meat or veggies, he has always been the one to do the actual grilling.

Until now.

Grilled Breakfast Pizzas with Pesto

A few months ago, we set up our new KitchenAid® Outdoor Gas Grill and I have been in love ever since. Our old grill was my husband’s, a grill that he had owned since his bachelor days so he always did the grilling. He knew how to work it, how exactly to grill meats and for how long in order to get things perfect. It was an older grill so there was nothing on there to tell you the temperature or how hot the grill actually was.

Now, we have our new KitchenAid® Outdoor Gas Grill with a 32”-wide main chamber, a secondary searing zone with an intense heat ceramic infrared burner, a ceramic rotisserie burner and side burners. We now have a ceramic infrared rotisserie burner in our grill! We are beyond excited.

The grill design is exceptional for its features, craftsmanship and functionality. The grill includes continuous electronic ignition, extra storage space, a side shelf and lights in the firebox – all to make grilling out simple and fun. My grill has storage drawers. I didn’t even know grills could have storage drawers but this one has them.

This is more than a grill, you guys.

Grilled Breakfast Pizzas with Pesto

After we christened the grill with some big, juicy steaks, I had to have a go with a pizza. Yeah, you heard me…grilled pizza. And instead of a tomato sauce, I used pesto. Delicious! If you’ve never grilled pizza before, you need to immediately drop what you are doing and grill one. The crust is phenomenal and has those amazing grill marks that I love so much.

I seriously don’t know what took me so long to try this. So, here’s to summer and hoping you guys throw breakfast on the grill.

Let’s get started!

First off, you have to start out with homemade pizza dough. You can buy store-bought dough too if you don’t have the time, but if you do, I highly recommend making your own dough. It’s the best.

Grilled Breakfast Pizzas with Pesto

Using your KitchenAid® Stand Mixer fitted with the dough hook, combine the flour, sugar, yeast and salt, on a low setting to mix up the dry ingredients.

Grilled Breakfast Pizzas with Pesto

While the Stand Mixer is running, pour in the warm water and the olive oil and continue to mix on a medium speed setting until the dough starts to form into a ball, around the dough hook.

Grilled Breakfast Pizzas with Pesto

Check your dough; if it looks too wet, add a little more flour as needed. If it looks too dry, add a tablespoon of water and mix again. Remove from the Stand Mixer and place onto a lightly floured work surface. Knead the dough for a minute or so and shape into a ball. Place the dough ball into a large sized greased bowl, cover with plastic wrap and place a kitchen towel over the bowl. Let sit for about an hour, or until the dough has doubled in size.

Grilled Breakfast Pizzas with Pesto

Turn the dough out onto a lightly floured work surface again and divide it into four pieces. Shape into small dough balls, place on a large plate, cover with a slightly damp kitchen towel and let sit for about 10 minutes.

Then, working on a lightly floured work surface, take one dough ball and, using either a rolling pin or your hands, spread the dough out gently into the shape of a square or something close to it. You can also shape pizzas into round circles if desired. Repeat with remaining dough balls as needed.

And now, for the best part! The grilling!

Grilled Breakfast Pizzas with Pesto

Turn on your KitchenAid® Grill to about 400 to 425 degrees and let the grill heat up. Make sure you have all of the ingredients for your pizza, the pesto included, right next to your grill. Once the pizza dough goes on and is ready, you need to work fast to ensure your pizza crust does not burn.

Brush each side of the pizza dough lightly with extra virgin olive oil and place onto a large baking sheet covered with parchment paper or a non-stick baking mat.

Grilled Breakfast Pizzas with Pesto

Once the grill is ready, place the pizza dough on the hottest part of the grill, and close the lid. Check the pizza crust after a minute or so. Once grill marks have appeared and the crust is slightly crispy, flip it using tongs and a large grill spatula. Close the lid and check the crust after a minute or so.

Grilled Breakfast Pizzas with Pesto

Grilled Breakfast Pizzas with Pesto

After the pizza crust is grilled just slightly, remove the pizza crust from the grill and close the grill so the grill stays hot. Brush on some pesto over one side of the pizza crust and place back into the hot grill, but in a spot that does not have direct heat. While on the grill, sprinkle on some of the mozzarella cheese (I used about 1 cup for each pizza), and close the grill. Check the pizza after a minute to ensure it is not burning and you have placed the pizza in a good spot.

Turn the grill heat down a little if you need to. Close the lid again. After about 1 to 2 minutes, when the cheese has melted slightly, arrange 4 slices of the cooked bacon slices on top, around the outer edge of the pizza crust. You want to do this so the cooked bacon slices hold the eggs in place and keep them from slipping off.

Carefully crack two eggs (or 3 if desired) directly on top of the pizza, close the grill and let cook for about 5 to 6 minutes, or until the eggs have set. When ready, remove the pizza from the grill, season with salt and pepper and garnish with fresh parsley. Serve pizzas with grilled bell peppers and grilled sausage.

Repeat steps with remaining pizzas and enjoy!

Grilled Breakfast Pizzas with Pesto

Grilled Breakfast Pizzas with Pesto

Grilled Breakfast Pizzas with Pesto

Makes 4 small to medium sized pizzas*

*If you don’t want to use all of the dough at one time, you can freeze the remaining pizza dough balls. Lightly coat in olive oil and place into a freezer safe plastic zip top bag. Pizza dough can stay in the freezer for up to 3 months. When ready to use, place the frozen dough into the refrigerator overnight to defrost.

INGREDIENTS

For the pesto

6 cups packed fresh basil
2 cups fresh arugula
3 to 4 cloves garlic; whole or minced
1/2 cup pine nuts
1/2 cup good quality extra-virgin olive oil
3/4 cup freshly grated Parmesan cheese
Kosher salt, to taste

For the pizza dough

4 cups all-purpose flour
1 teaspoon sugar
1 package active dry yeast
1 teaspoon kosher salt
1 1/2 cups warm water (100 to 110 degrees)
1/2 to 1 tablespoon extra virgin olive oil

For the breakfast pizza

Extra virgin olive oil for brushing
4 cups grated mozzarella cheese, split
16 cooked and crispy bacon strips, split
8 to 12 eggs**, split
Salt and pepper to taste
Fresh parsley for garnish

DIRECTIONS

For the pesto

Combine the basil, arugula, garlic, and pine nuts in your KitchenAid® Food Processor and pulse until coarsely chopped. With the Food Processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly combined. Add the Parmesan cheese and pulse again until smooth. Season with salt and pulse one last time. Remove from the Food Processor and set aside.

For the pizza dough

Using your KitchenAid® Stand Mixer fitted with the dough hook, combine the flour, sugar, yeast and salt, on a low setting to mix up the dry ingredients. While the Stand Mixer is running, pour in the warm water and the olive oil and continue to mix on a medium speed setting until the dough starts to form into a ball, around the dough hook.

Check your dough; if it looks too wet, add a little more flour as needed. If it looks too dry, add a tablespoon of water and mix again. Remove from the stand mixer and onto a lightly floured work surface. Knead the dough for a minute or so and shape into a ball. Place the dough ball into a large sized greased bowl, cover with plastic wrap and place a kitchen towel over the bowl. Let sit for about an hour, or until the dough has doubled in size.

Turn the dough out onto a lightly floured work surface again and divide it into four pieces. Shape into small dough balls, place on a large plate, cover with a slightly damp kitchen towel and let sit for about 10 minutes.

Working on a lightly floured work surface, take one dough ball and, using either a rolling pin or your hands, spread the dough out gently into the shape of a square, or something close to it. You can also shape pizzas into round circles if desired. Repeat with remaining dough balls as needed.

For the breakfast pizza

Turn on your KitchenAid® Grill to about 400 to 425 degrees and let the grill heat up. Make sure you have all of the ingredients, the pesto included, you will need for your pizza, right next to your grill. Once the pizza dough goes on and is ready, you need to work fast to ensure your pizza crust does not burn.

Brush each side of the pizza dough lightly with extra virgin olive oil and place onto a large baking sheet covered with parchment paper or a non-stick baking mat.

Once the grill is ready, place the pizza dough on the hottest part of the grill and close the lid. Check the pizza crust after a minute or so. Once grill marks have appeared and the crust is slightly crispy, flip it using tongs and a large grill spatula. Close the lid and check the crust after a minute or so.

After the pizza crust is grilled just slightly, remove the pizza crust from the grill and close the grill so the grill stays hot. Brush on some pesto over one side of the pizza crust and place back into the hot grill but in a spot that does not have direct heat. While on the grill, sprinkle on some of the mozzarella cheese (I used about 1 cup for each pizza), and close the grill. Check the pizza after a minute to ensure it is not burning and you have placed the pizza in a good spot. Turn the grill heat down a little if you need to. Close the lid again. After about 1 to 2 minutes, when the cheese has melted slightly, arrange 4 slices of the cooked bacon slices on top, around the outer edge of the pizza crust. You want to do this so the cooked bacon slices hold the eggs in place and keep them from slipping off.

Carefully crack two eggs (or 3 if desired) directly on top of the pizza and close the grill and let cook for about 5 to 6 minutes, or until the eggs have set. When ready, remove the pizza from the grill, season with salt and pepper and garnish with fresh parsley. Serve pizzas with grilled bell peppers and grilled sausage.

Repeat the steps for the remaining pizzas and enjoy!

NOTES

Spinach pesto is a great alternative to basil and arugula if you’re looking to mix things up!

Every grill is different so just watch your pizza dough carefully to ensure it doesn’t burn.

**Depending on the temperature of your grill, your egg yolks will not cook all the way through. If concerned, purchase pasteurized eggs for this recipe. I personally love a runny yolk on this pizza but again, if there is any concern, I recommend purchasing pasteurized eggs.

Grilled Breakfast Pizzas with Pesto Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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