Breakfast Pizza with Kale Pesto and Sun Dried Tomatoes
Ingredients
- 1 batch of DeLallo pizza crust
- 1/2 kale pesto (or store bought pesto works too)
- 1/2 1/2 chopped (I like DeLallo sun dried tomatoes packed in olive oil)
- 2 2 shredded
- 34 – large eggs
- parsley and Parmesan for topping
- (cooked chorizo, bacon, or sausage if you want to add meat!)
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Prepare the pizza dough according to package directions.
- Preheat the oven to 500 degrees, or the hottest temp your oven can handle. Hot = good for the crust.
- Divide into two pieces. Stretch one of the pieces into a 14-inch round pizza (I didn’t measure, I just stretched till it was starting to get thin in the middle), coating with flour to prevent sticking. Transfer to a baking sheet, pizza pan, or baking stone. Freeze the other piece of dough for a future pizza.
- Spread the pizza with the kale pesto (you might not need 1/2 cup depending on how thick your pesto is – just spread it until you get a thin layer on each pizza). Arrange the sun dried tomatoes in an even layer over the pesto and top with cheese. Make three or four small wells in the cheese to make room for the eggs. Crack the eggs and arrange them (raw) among the top cheese layer.
- Bake the pizza on the highest rack for 6-10 minutes, until the crust is baked, the cheese is melted and bubbly, and the eggs are cooked to your liking (I like the yolks to be soft). Remove from oven, let it stand a few minutes, and cut into slices. YUM!
Source
Original recipe: View Original