Healthy Breakfast Pizza
Here's an interesting and fun way to eat both eggs and pizza for breakfast or brunch. It's a simple and quick recipe (especially if you cheat like me and buy pre-made pizza dough!) for a healthy breakfast pizza.
I have to say that this idea first came to me when I realized I didn't have enough eggs to make both my husband and I omelets this weekend. I considered making one just for me and then hiding away with it, but I was pretty sure he'd hear the eggs cooking. Also, I'm the nicest wife ever, so I decided to share my three eggs and make a pizza with them.
I'm going to keep my comments a little short today because I'm in the midst of a crazy busy week - we are CLOSING ON A HOUSE (!!!) and I'm interviewing for a dream job this week and there is so much to do. I can't wait to get into the new house because it has a finished basement and I plan to hibernate there this winter, and because it has a glorious patio/garden that I have BIG plans for.
I hope you enjoy this healthy breakfast pizza as much as we did!
Makes 6 pieces (2 servings) | Prep Time: 5 minutes | Total time: 20 minutes
1 pizza dough*
1 cup shredded parmesan
1/2 cup shredded mozzarella
1 cup halved cherry tomatoes
3 scallions, roughly chopped
20 basil leaves, divided
1 teaspoon sea salt
Preheat the oven to 450 degrees F (230 C).
Roll out pizza dough and place on pizza stone or baking sheet.
Top dough with parmesan, mozzarella, tomatoes, scallions, and 10 basil leaves.
Carefully, crack the eggs on top of the dough and toppings and then sprinkle with the sea salt.
Bake for 8 to 10 minutes for runnier eggs, and up to 12 for eggs cooked through.