Breakfast Pizza with Kale Pesto and Sun Dried Tomatoes

Breakfast Pizza with Kale Pesto and Sun Dried Tomatoes

Breakfast Pizza – kale pesto, sun dried tomatoes, sausage, cheese, herbs, and eggs baked right on top. Super easy and adaptable recipe for brunch!

Ingredients

  • 1 batch of pizza crust
  • 1/2 cup kale pesto (or store bought pesto works too)
  • 1/2 cup chopped sun dried tomatoes (I like DeLallo sun dried tomatoes packed in olive oil)
  • 2 cups shredded Mozzarella cheese
  • 34 large eggs
  • parsley and Parmesan for topping

Preparation

  1. Prepare the pizza dough according to package directions.
  2. Preheat the oven to 500 degrees, or the hottest temp your oven can handle. Hot = good for the crust.
  3. 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.
  4. 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.
  5. 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!

Add meat if you want! We made this with both sausage and chorizo and it was tasty!

I’m getting my sunglasses out of storage cause this breakfast pizza is HOT HOT HOT tamales.

- Miami Food Network -

The timing on this is critical if you want soft eggs and perfectly browned cheese. Try not to open the oven too much because the super high heat is really good for the crust. I found it worked best to literally watch through the door of my oven for the last few minutes to make sure that the eggs were done to my liking and the cheese didn’t get too brown. Keep in mind that the eggs will firm up just a little even after you remove from the oven. One time I left it in just two minutes too long and it quickly went from under-done to over-browned cheese with hard egg yolks (not awesome). All that to say, you may need to watch it and adjust depending on your oven temp and circulation.

 

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