GrilledBreakfast Pizza

• Difficulty2/5
• Prep time30 mins
• Cook time10 mins
• Serves6 - 8
• HardwoodHickory

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

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 sweet onions, sliced

• Several slices leftover ham (approximately 12 oz)
• 1 cup prepared pesto
• 4 large eggs, medium cooked

• 1 cup shaved asiago cheese
• 2 cups arugula
• 1 refrigerated pizza crust

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 sweet onions, sliced
• Several slices leftover ham (approximately 12 oz)
• 1 cup prepared pesto

• 4 large eggs, medium cooked
• 1 cup shaved asiago cheese
• 2 cups arugula
• 1 refrigerated pizza crust

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.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

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.

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.

Top the cooked pizza with the arugula and the boiled eggs.

Season as desired with kosher salt, cracked black pepper, and olive oil. Serve, enjoy!

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