Dutch Baby Pesto Breakfast Pizza 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!

DUTCH BABY PESTO BREAKFAST PIZZA

Steps:

• To begin, make the pesto. If using store-bought, skip this step. In the bowl of a food processor, combine the basil, garlic, and pine nuts and pulse until coarsely chopped. Add the 1/2 cup of olive oil and process until fully incorporated and smooth. Mix in the parmesan cheese and kosher salt, to taste. Stream in more olive oil, if necessary, until smooth. Set aside.
• Preheat the oven to 425°F.
• In a large bowl, whisk together the flour, salt, and pepper. In a separate bowl, whisk together eggs and milk. Whisk wet ingredients into dry until just combined, then stir in the fresh herbs.
• In a 12 inch cast iron skillet, melt the butter over medium-high heat. Allow it to cook until it begins to brown just slightly. Swirl the skillet so that it's coated with the butter and pour the batter into the pan. Allow it to sit for a minute, then transfer it to the oven to bake.
• Bake the Dutch Baby until it's extremely puffy and golden, about 20-25 minutes. Remove the Dutch Baby from the oven, allow it to fall, and top it with 1/3 cup of the pesto. Layer the burrata cheese on top and then cover the Dutch Baby with the shaved asparagus and pancetta. Separate space in the asparagus and pancetta to create nests for the eggs. Crack the eggs into the nests and gently return the Dutch Baby to the oven. Bake until the whites have set, or the eggs are cooked to your desired consistency, about 15 minutes or so.
• Serve warm topped with radish sprouts or microgreens.