Grilled Breakfast Pizza

Grilled Breakfast Pizza

Your summer needs this grilled breakfast pizza! Instead of dipping toast into a runny egg yolk (how ordinary 😉 ), you could be dipping cornmeal-crusted grilled pizza crust covered with cheese and apple chicken sausage into that runny egg yolk.

Breakfast Pizza Yolk

In the few months that The Healthy Toast has existed, I think it’s already obvious that Bry and I love breakfast and we love grilling pizza. So it should seem only natural that we are combining those two loves into this awesome grilled breakfast pizza.

Breakfast Pizza Grilling

While this pizza is the bomb (talk about perfect brunch food), I must confess I got a bit stressed making it. Everything was going along smoothly, we nabbed our favorite grill spot at our apartment complex and the crust was perfectly rolled out with bright yellow specks from the cornmeal and slightly glistening from the olive oil. As Bry went to flip the pizza from the baking sheet onto the grill, the pizza would not come off the sheet. I had forgotten to spray the baking sheet L. When the dough finally did fall onto the grill it fell in a big blob making it impossible to tell which side had been drizzled with olive oil. With the grill being so hot, we had to make a quick guess and get the crust spread out over the grill. Well, we guessed wrong. If you’ve ever forgotten to spray your pan while making pancakes then you’ll know what we went through trying to flip the pizza. It was ugly. So ugly that I declared we would just have to re-make it some other week and I’d come up with another post idea. Thankfully, Bry doesn’t have the automatic panic button that I seem to have been born with and made our ugly duckling crust into a mouth-watering pizza. Bry for the win!

Breakfast Pizza 2

As long as you don’t make the mistakes we did – please make sure the crust is placed olive-oil side down! –  this pizza comes together quickly! Start by prepping your ingredients. I used a pre-cooked organic apple chicken sausage so all we needed to do was cut it into rounds and it was ready to go. After cutting up the sausage, slice two scallions (use both the green and white parts) and place these ingredients in a bowl. Next, move on to your crust. I recommend rolling out your pizza dough in cornmeal as I love the chewy texture it provides, but you can easily substitute with whole wheat or all-purpose flour. Place your dough on a greased baking sheet (this will make it easier to flip). Drizzle the top with olive oil and using a paper towel spread the oil evenly over the crust. Finally, grab your ingredients and head on out to the grill! For further instructions on grilling pizza check out my post HERE.

As with all pizzas, feel free to get creative with toppings. Personally, I would have loved some fresh avocado slices on top to take the creaminess of this pizza to another level. The only real “must” topping: eggs. Please, please do not let yourself miss out on the wonderfulness that is created when you combine runny egg yolk with cheesy pizza!

So here’s a toast to an eggcelent breakfast (or dinner) pizza!  

Grilled Breakfast Pizza

Your summer needs this grilled breakfast pizza! Instead of dipping toast into a runny egg yolk, you could be dipping cornmeal-crusted grilled pizza crust covered with cheese and apple chicken sausage into that runny egg yolk.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: Grill, Healthy, Pizza
Servings: 6
Author: The Healthy Toast

Ingredients

  • 2 organic apple chicken sausage links cooked
  • 2 whole scallions
  • 1 batch uncooked whole wheat pizza dough homemade or from the store
  • 1 Tbs Olive Oil
  • 1/4 cup Cornmeal
  • 4 eggs
  • 2 cups of shredded white cheese we used a Gruyere-Mozzarella blend
  • Dried Basil Red Pepper Flakes, and Ground Black Pepper, to taste

Instructions

  • Slice chicken sausage into rounds and cut up your scallions (the green and the white parts). Place in a bowl and set aside.
  • On a clean surface, spread out cornmeal then place pizza dough on top. Roll out dough to desired consistency. Transfer dough to a greased cookie sheet then drizzle the top of the dough with olive oil. Using a paper towel, rub oil evenly over crust.
  • Heat grill on medium-high heat. Flip crust onto grill so that the olive-oil side is down. Close the lid and let cook about 1 minute, or until there are just slight grill marks on the bottom.
  • Flip crust and quickly crack 4 eggs over the crust – try to spread them out so each piece gets a bite of egg. Cover and allow to cook 3-5 minutes, or until the eggs are almost set.
  • Once eggs are nearly set, cover pizza with cheese, sausage, scallions, and seasonings. Cover once more and cook 1-2 minutes, or until the cheese has melted.
  • Remove pizza from grill, slice and serve. Enjoy!

Notes

Nutrition (1/6th of pizza): 350 calories, 14 g fat, 37 g carbohydrate, 3 g fiber, 2 g sugar, 19 g protein
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About
About Kelli McGrane Headshot

I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

About Kelli McGrane Headshot

Welcome to The Healthy Toast!

Hi, I’m Kelli McGrane MS, RD! My mission is to show you that eating healthier doesn’t have to be complicated or restrictive. I believe getting to know your food is the first step to a healthy relationship with it. Follow along in my journey to learn all I can about ingredients and cooking with an emphasis on breakfast and sweet treats!

Please contact me at kelli@thehealthytoast.com to request a copy of my resume or media kit, or to inquire about rates and services.

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