Holiday Wreath Breakfast Pizza

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Holiday Wreath Breakfast Pizza


  • 1 Cappello’s Naked Crust
  • 4 eggs
  • 2 tablespoons milk
  • 2 tablespoons red bell pepper, chopped
  • 1/4 small onion, finely diced
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1/4 cup halved cherry tomatoes
  • 1/4 cup fresh spinach
  • 3 slices cooked bacon, chopped
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 3 tablespoons pesto (homemade or store-bought)
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon minced fresh basil
  • Fresh dill


  • Preheat oven to 425ºF.
  • In a large bowl, whisk eggs and milk until smooth. Set aside.
  • In a large nonstick skillet over medium-high heat, heat the olive oil. Sauté pepper, onion, and garlic until tender, about 5 minutes. Reduce heat to medium and add eggs to pan. As eggs begin to set, gently fold eggs with a spatula until eggs are cooked, about 5 minutes.
  • Remove eggs from heat and fold in cherry tomatoes, spinach, and bacon. Season with salt and pepper to taste.
  • Using a round cookie cutter, cut a circle in the middle of the Naked Crust to make the “wreath”. You can save the center piece for another use.
  • Spread pesto in an even layer over the crust. Top with scrambled eggs.
  • Bake 11-13 minutes, or until crust is just beginning to crisp up.
  • Remove from oven, and top with crumbled feta, and fresh basil.
  • Garnish with fresh dill.

Additional Info

  • Prep time: 10 minutes
  • Total time: 40 minutes