Description
This Farmers Market Breakfast Pizza is full of late-summer vegetables, topped with an egg, and baked to a golden perfection.
Ingredients
- FOR THE PIZZA:
- ½ Pizza Dough Of Choice
- ½ cups Homemade Pizza Sauce (Recipe Below)
- ½ cups Chopped Kale
- ⅓ cups Sliced Onions
- ½ Zucchini, Thinly Sliced
- ½ Medium Yellow Squash, Thinly Sliced
- ½ cups Shredded Mozzarella Cheese
- 3 Eggs
- FOR THE HOMEMADE PIZZA SAUCE:
- 1 Tablespoon Coconut Oil
- 1 cup Sweet Onions, Finely Chopped
- 3 cloves Garlic, Minced
- ¼ cups Water
- 3 cups Chopped Organic Cherry Tomatoes
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- 1 teaspoon Sugar
- 1 Tablespoon Dried Parsley
- 1 teaspoon Dried Basil
- 8 leaves Fresh Basil, Finely Chopped, Or More As Desired
Preparation
For the sauce: Add coconut oil, minced garlic, and sweet onions to sauce pan and cook over medium heat until onions are translucent, approx 5-6 minutes. Add water, chopped tomatoes and all spices and herbs, then continue cooking another 2-3 minutes, reduce heat and simmer 5 more minutes, or until tomatoes have released their juices and cooked down. Remove sauce pan from stove, allow to cool 2-3 minutes, then add to NutriBullet or food processor and process 8-10 seconds or until sauce reaches a thick, slightly chunky consistency.
For the Pizza: Preheat oven to 400°F.
Spray pizza pan with coconut oil cooking spray, roll out pizza crust, and bake crust for 5 minutes.
Remove from the oven, add homemade sauce, veggies, and cheese. Then top with three eggs, bake an additional 5 minutes, then turn heat up to 425° and bake another 5-7 minutes or until the whites of the eggs are cooked through and the yoke is over medium.
