Breakfast Pizza With Basil Pesto And Sun Dried Tomatoes Recipes

BREAKFAST PIZZA WITH BASIL PESTO AND SUN-DRIED TOMATOES

Steps:

• MUSHROOMS: heat the olive oil in a medium skillet over medium high heat. Add the mushrooms and sauce for 3-4 minutes or until they brown just barely. Season with a little salt and pepper. Remove from the heat.
• PIZZA: Position a rack in the center of the oven and preheat the oven to 475ºF. Flatten the pizza dough into a 12-inch circle. Create a lip or rim by thickening the dough around the crust portion. This keeps everything in. Transfer dough carefully to a parchment lined baking sheet. Let the dough rest for 10-15 minutes.
• While the dough is resting, crack the eggs in 4 separated bowls of ramekins. Combine the red pepper flakes, Italian seasoning, black pepper, garlic powder, and onion powder in a small bowl.
• Spread the pesto in a thin layer on each pizza. Arrange the sun-dried tomatoes and mushrooms on top and sprinkle with the prepared seasonings. Top with the mozzarella cheese slices, leaving four wells where you'll place the eggs later.
• Bake the pizza on the highest rack for 5 minutes. Remove the pizza. Press the wells with a large spoon if the dough is puffing up. Place each egg in a separate well and place the pizza back in the oven for 5-6 minutes if you want a runny yolk and 7-9 minutes for a more firm yolk. Remove from oven, let stand 1-2 minutes before grating fresh parmesan cheese on top and topping with arugula. Cut into slices and serve immediately!

PESTO BREAKFAST PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Spray a medium skillet with cooking spray; warm over medium heat.
• Whisk eggs, tomato, bacon, cream cheese, parsley, salt, and pepper together in a bowl. Pour into the skillet; cook and stir until eggs are set, 3 to 5 minutes.
• Spread pesto evenly over pizza crust and layer on the egg mixture. Sprinkle Cheddar cheese on top.
• Bake in the preheated oven until cheese is melted and pizza is hot, 10 to 15 minutes. Cut and serve.

PESTO, RICOTTA AND SUN-DRIED TOMATO PIZZAS

Steps:

• Pizza crusts -- Grill one side just until lightly brown, then flip and brush the top side with pesto. Grill just another minute until heated through and the bottom side is lightly toasted. This can be done in the oven or on the grill. I prefer the grill for this if possible.
• Cheese -- Mix the ricotta with the tomatoes, salt and pepper and spread over the warm pesto pizzas. Garnish with fresh basil and slice in 4-6 pieces as an appetizer.
• The best light appetizer that is healthy but packs tons of flavor.