Rise 'n Shine Lattice Pizza Recipe

This unique pizza can be eaten by the slice or cut into breadsticks.

May 2006

  • pizza
    The pizza can be prepped ahead of time and baked when ready.
    Photo by GettyImages/MentalArt
  • pizza

Yield: 8 servings

This breadstick-topped pizza is great for breakfast or brunch, or cut into small pieces for appetizers.



  • 1 box (9 oz.) frozen roasted potatoes with garlic and herbs
  • 1/2 cup chives-and-onion cream cheese spread (from 8 oz. container)
  • 1 teaspoon Italian seasoning
  • 2 eggs
  • 3/4 to 1 cup basil pesto (6 to 8 oz.)
  • 1 can (13.8 oz.) refrigerated pizza crust
  • 2 cups grated Asiago OR Parmesan cheese (8 oz.)
  • 1 package or jar (3 oz.) cooked real bacon bits
  • 1 box (10.6 oz.) refrigerated garlic with herbs breadsticks


  1. Heat oven to 350°F. Cut a small slit in center of pouch of potatoes. Microwave on High for 2 to 3 minutes, or just until warm; set aside.
  2. In a small bowl, beat cream cheese, Italian seasoning and eggs with an electric mixer on medium speed until well blended; set aside.
  3. Line a large cookie sheet with cooking parchment paper. Place pesto in a small strainer over bowl to drain off excess oil. Lightly brush oil from pesto onto parchment paper. Unroll pizza crust dough on paper-lined cookie sheet; starting at center, press out dough into a 14-inch square.
  4. Spread pesto over dough to within 1 inch of edges; sprinkle cheese over pesto. Roll up edges to make an 11-inch square. Spoon potatoes evenly over cheese. Pour egg mixture around potatoes. Sprinkle with bacon bits.
  5. Separate breadstick dough into 10 strips; set garlic butter aside. Twist and stretch each strip of dough over potatoes in lattice pattern, tucking ends of strips under pizza dough. Remove cover from reserved garlic butter; microwave on High for 10 seconds to soften. Brush garlic butter over edges and strips of dough.
  6. Bake for 30 to 40 minutes, or until edges are browned and center is set, covering with foil during the last 10 minutes of baking, if necessary, to prevent excessive browning. Immediately remove from cookie sheet. Cut into rectangles to serve. 

This recipe originally aired in the May 2006 issue of Heart of the Home.

More from this issue:

More from Capper's Farmer:

Subscribe today

Capper's FarmerWant to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at Grit.com — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.

Save Even More Money with our automatic renewal savings plan!

Pay now with a credit card and take advantage of our automatic renewal savings plan. You save an additional $6 and get 4 issues of Capper's Farmer for only $16.95 (USA only).

Or, Bill Me Later and I'll pay just $22.95 for a one year subscription!

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds