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Grilled Breakfast Pizza

30

10

Hickory

Use your leftovers in a new, tasty way with our Breakfast Pizza recipe. It’s topped with everything but the kitchen sink.

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  • 2 Tablespoon unsalted butter

  • 2 Tablespoon Olive oil

  • 2 sweet onions, sliced thin

  • 1 refrigerated pizza crust

  • 12 Ounce cooked ham, sliced

  • 1 Cup prepared pesto

  • 1 Cup shaved asiago cheese

  • 2 Cup arugula

  • 4 Large Eggs, fried sunny-side-up

  • 1

    In a large skillet over medium heat, melt the butter and olive oil and add the onions. Cook, stirring occasionally, for 30 minutes until they are soft and evenly browned.
    • 2 Tablespoon unsalted butter

    • 2 Tablespoon Olive oil

    • 2 sweet onions, sliced thin

  • 2

    When ready to cook, set the Traeger temperature to 500°F and preheat with the lid closed for 15 minutes.

    500 ˚F

  • 3

    Place the pizza dough and the ham slices directly on the grill grates. Close the lid and cook for 2-3 minutes on each side, until the dough is partially cooked and the ham is warmed through.

    500 ˚F

    • 1 refrigerated pizza crust

    • 12 Ounce cooked ham, sliced

  • 4

    Remove the pizza and ham from the grill. Spread the pesto on the dough, then layer on the onions, sliced ham, and the asiago cheese.
    • 1 Cup prepared pesto

    • 1 Cup shaved asiago cheese

  • 5

    Return the pizza to the grill for an additional 5-8 minutes until the cheese is melted and the dough is cooked through.

    500 ˚F

  • 6

    Remove the pizza from the grill, and top with arugula and cooked eggs. Season as desired with kosher salt, cracked black pepper, and olive oil. Serve and enjoy!
    • 2 Cup arugula

    • 4 Large Eggs, fried sunny-side-up

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