Breakfast Tortilla Pesto Pizzas

Breakfast Pesto Pizzas
Renee Press / Fire and Earth Kitchen

Fact—Pizza is one of those meals that’s so delicious it can be eaten at any time of the day, including breakfast time.

A big thanks to Renee Press, founder of Fire and Earth Kitchen, who clearly understands this very important fact. Forget your bowl of cereal tomorrow morning and give this recipe a try!

Breakfast Tortilla Pesto Pizzas

Yields 1 personal pizza.


  • 1 tortilla


  • ¼ cup nuts or seeds of choice—pumpkin, sunflower, walnuts, pine nuts, pecans, or almonds work well
  • 1 clove garlic
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ½ cup spinach—kale, Swiss chard, or arugula will also work
  • ¼ cup fresh basil—parsley, mint, or cilantro will also work
  • ⅓ cup water

Suggested Toppings

  • Thinly sliced potato
  • Mushrooms
  • Onions
  • Corn
  • Chives
  • Spinach
  • Greens
  • Peppers
  • Avocado
  • Broccoli


  1. Preheat oven or toaster oven to 400°F.
  2. For the Pesto: Combine all ingredients in a blender or food processor and process for 30 seconds—scraping down the sides a few times—until creamy.
  3. Pour onto tortilla and spread out evenly with a spoon. It should be a nice thick layer.
  4. For the Toppings: Prepare desired veggies as needed and arrange on top of the tortilla. Place tortilla on baking tray and bake for 10 minutes, or until it starts to brown and gets crispy and toppings are soft and cooked through.
  5. Remove from oven and top with avocado, salt, pepper, and any other favorite flavors. Cut into slices or roll up like a burrito. Enjoy!

Recipe Tips and Variations

  • If you’re using avocado slices, don’t add them to the pizza until it comes out of oven.

For Renee’s original recipe, click here.