Grilled Pizza with Pesto, Bacon, and Baked Eggs
A savory grilled pizza that combines crispy, charred dough with vibrant basil pesto, melted Monterey Jack cheese, smoky bacon, and perfectly cooked eggs. The eggs cook gently on top of the pizza as it finishes on the grill, creating runny yolks that act as a sauce. This dish bridges breakfast and dinner, offering the comfort of pizza with the richness of a baked egg preparation. It's ideal for home cooks comfortable with grill management and works best for casual weeknight meals or entertaining. The grilling method adds depth that oven-baked pizza can't match, while the basil pesto and egg combination creates unexpected sophistication. Perfect served warm, straight from the grill, with crusty exterior and creamy egg yolks.
Ingredients
- 1 pizza dough, pre-made
- 1 cup basil pesto
- 4 piece cooked baconprosciuttosame weightsaltier and thinner texture
4
- 3 egg
- 1 cup Monterey Jack cheese
- kosher salt(optional)
- ground black pepper(optional)
- 4 tablespoon extra-virgin olive oilregular olive oil1:1
reduces peppery finish
Instructions
- 1
Place pre-made pizza dough on a floured surface.
- 2
Press and roll into desired shape.
- 3
Brush half the olive oil onto the top of the crust.
- 4
Place dough onto grill, oiled side down, and grill on medium heat for 5 minutes.
- 5
Brush remaining olive oil onto the top of the crust and spread basil pesto onto the oiled dough.
- 6
Top pesto with Monterey Jack cheese.
- 7
Add cooked bacon pieces.
- 8
Carefully crack eggs onto the pizza, one at a time, then season with salt and pepper.
- 9
Close grill lid and cook for another 5 minutes until egg whites are set through.
- 10
Remove from grill and serve immediately.
Tips
Oil the crust generously on both sides to prevent sticking and achieve a golden, crispy crust. The first side develops char and crust integrity; the second oiling supports toppings.
Crack eggs directly onto hot, pesto-coated dough just before closing the lid. The residual heat and enclosed environment cook whites while keeping yolks runny for serving.
Have all toppings prepared before the dough hits the grill. Timing is critical; total grill time is 10 minutes, leaving no room for ingredient gathering mid-cook.
Good to Know
Best consumed immediately. Refrigerate leftovers in an airtight container for up to 2 days; reheat gently on a skillet or toaster oven to avoid soggy crust.
Prepare dough, pesto, and cook bacon up to 4 hours ahead. Keep chilled separately. Assemble and grill only when ready to serve.
Serve immediately on a cutting board or pizza peel while crust is warm and eggs are still slightly runny. Pair with a light salad or grilled vegetables.
Common Mistakes
Skip pre-cooking bacon to avoid undercooked meat in the brief 5-minute finish. Raw or partially cooked bacon won't crisp or cook through.
Don't close the grill lid until eggs are added; opening it mid-cook extends time and cools the dough, delaying egg cooking.
Avoid over-oiling the first side; excess oil causes flare-ups on a live fire and burns the crust bottom.
Substitutions
reduces peppery finish
FAQ
Can I use store-bought pizza dough?
Yes, the recipe calls for pre-made dough. Thaw frozen dough or use fresh from a bakery or grocery store. Room-temperature dough stretches easier. Allow 30 minutes rest if chilled.
What if I don't have a grill or it's too cold?
Use a grill pan or cast-iron skillet on stovetop over medium-high heat. Sear the dough for 3-4 minutes per side, then finish in a 400F oven for 3-5 minutes with toppings and eggs.
Can I make this ahead and reheat?
Yes, but best consumed warm. Leftover pizza keeps refrigerated for 2 days. Reheat in a 350F oven for 5-7 minutes until crust crisps and egg reheats, avoiding microwave which softens crust.