Description
Shake up your breakfast routine with these easy and delicious Spring Veggie Breakfast Mini Pizzas with Gruyere, pesto and a runny baked egg on top!
Ingredients
- 1 pound Your Favorite Pizza Dough (store Bought Or Homemade)
- ½ cups Pesto
- 1 cup Shredded Gruyere Cheese (use Mozzarella If You Want A Milder Flavor)
- 4 spears Asparagus, Sliced
- 1 cup Peas
- 4 whole Eggs
- 1 dash Salt And Pepper, to taste
- 1 cup Fresh Arugula
Preparation
1. Preheat oven to 375 F.
2. Divide dough into four equal sized pieces and flatten each into a ⅓” thick round on a large sheet pan. You may need to use two pans. If you don’t want to do personal pizzas, just shape the dough into one regular-sized pizza on a pizza pan.
3. Spread pesto across pizza dough and top with shredded Gruyere. If you’re doing personal pizzas, divide the ingredients evenly between each pizza.
4. Top with sliced asparagus and peas.
5. Bake pizza for 8 minutes until crust has begun to set and cheese is nearly melted. Pull pizza out of oven and crack one egg on top of each pizza (or crack all eggs in different quadrants of your regular-sized pizza). I find it helps to use a ladle to smash down a spot on top of the pizza, and then crack the egg into the dent so it doesn’t just run all over the place. Return egg-topped pizza to oven and cook an additional 7-10 minutes, until egg white has set. I like my yolks runny, but if you want your egg more well-done, just bake it a few extra minutes!
6. Remove pizza from oven, top with a handful of fresh arugula, and serve immediately.
