Grilled Breakfast Pizza
By Traeger Kitchen
Use your leftovers in a new, tasty way with our Breakfast Pizza recipe. It’s topped with everything but the kitchen sink.
Prep Time
15 Minutes
Cook Time
45 Minutes
Pellets
Hickory
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 2 Tablespoon | olive oil |
| 2 Tablespoon | butter |
| 2 | Sweet Onions, sliced |
| 1 | pizza dough |
| As Needed | ham |
| 1 Cup | Pesto Sauce |
| 1 Cup | Asiago Cheese |
| 2 Cup | Arugula, fresh |
| 4 Large | Eggs, soft boiled |
Step
1
Melt the butter and olive oil in a large skillet and cook the onions over medium heat (stirring occasionally) for approximately 30 minutes until they are soft and evenly browned.
2
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
3
Place the pizza dough and the ham slices directly on the grill for 2-3 minutes on each side. Remove the pizza and ham from the grill.
500 ˚F / 260 ˚C
00:06
4
Spread the pesto on the dough, layer on the onions, sliced ham, and the asiago cheese. Return the pizza to the grill for an additional 5-8 minutes until cheese is melted and the dough is cooked through.
500 ˚F / 260 ˚C
00:08
5
Top the cooked pizza with the arugula and the boiled eggs.
6
Season as desired with kosher salt, cracked black pepper, and olive oil. Serve, enjoy!
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