Grilled Pesto Flatbread with Pancetta and Egg

Throw this easy flatbread on the grill and top with crispy Pancetta and soft eggs!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 418 kcal
Author foodnessgracious


  • 1 pound store bought pizza dough or your favorite recipe from scratch
  • 4 oz fresh pesto
  • 8 oz pancetta diced
  • 1 cup Parmesan cheese grated
  • 1 cup Cheddar Cheese shredded
  • 3-4 Pete and Gerry's Organic Eggs


  1. (For those using a pizza stone) Preheat your grill to high and place your pizza stone on the grill, let the stone heat up for at least 10 minutes.

  2. (For those grilling directly onto the grill) Preheat your grill on high and let heat up for at least 10 minutes.


  3.  Dust a large baking sheet lightly with flour and place the dough onto it.

  4. Open your grill and carefully slide the dough from the baking sheet to the pizza stone or right onto the grill
  5. Grill for about four minutes until the dough starts to puff up.

  6. Quickly place the dough back onto the baking sheet making sure to flip it over onto its other side. (This makes sure your dough is strong enough before adding other ingredients!)

  7. Spread the pesto over the flatbread and top with both kinds of cheese.

  8. Sprinkle the diced Pancetta onto the flatbread
  9. Crack each egg gently onto the flatbread and slide back onto the pizza stone or directly onto the grill.

  10. Grill for another 4-5 minutes or until you see the egg white start to set. Slice into squares and serve

Nutrition Facts
Grilled Pesto Flatbread with Pancetta and Egg
Amount Per Serving (2 oz)
Calories 418 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 10g63%
Cholesterol 43mg14%
Sodium 1018mg44%
Potassium 81mg2%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 4g4%
Protein 16g32%
Vitamin A 535IU11%
Calcium 274mg27%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.