Garden Vegetable Pesto Breakfast Pizza Recipes

PESTO VEGETABLE PIZZA

Steps:

• Preheat oven to 450°. Place crust on an ungreased 12-in. pizza pan. Rub cut side of garlic cloves over crust; discard garlic. Spread pesto over crust. Top with spinach, mushrooms, yellow pepper, tomatoes and basil. Sprinkle with cheeses and oregano. , Bake until pizza is heated through and cheese is melted, 10-15 minutes.

GARDEN VEGETABLE PESTO PIZZA

Steps:

• For crust:
• Dissolve yeast in 1/4 c. warm tap water. Add 1/2 tsp. sugar.
• Wait 5-10 minutes for mixture to foam.
• Add remaining 1/4 c. warm water and 1/2 c. milk.
• Combine dry ingredients.
• Add yeast mixture and oil to dry ingredients and mix with hands into a ball. Knead 5 minutes.
• Add flour if too sticky or small amounts of water if too dry.
• Let rise, covered with a towel, 1 hour or until doubled in size.
• Punch down dough to remove all air; divide in two equal parts and roll to fit two round pizza pans.
• Poke crusts multiple times with a fork to release air bubbles during baking.
• Par-bake at 400 degrees for 4-5 minutes.
• *Par-baked crust can be prepared in advance or used immediately.
• For sauce:
• Melt butter and garlic over medium heat in a small saucepan.
• Stir in flour, salt, and pepper.
• Add milk and Parmesan cheese; cook and stir over medium heat until thickened and bubbly.
• Remove from heat.
• Prepare pizza by spreading sauce evenly over both pizza crusts.
• Top each with 2 c. shredded mozzarella cheese.
• Layer with fresh vegetables (except basil) and drizzle each with 1 Tbsp. olive oil.
• Bake at 400 degrees 12-15 minutes; then broil on high 2 minutes.
• Remove from oven and top with fresh basil leaves and pesto.

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!

VEGGIE BREAKFAST PIZZA

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 1-1/4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface, knead until smooth and elastic, about 6-8 minutes., Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place for 30 minutes. , Punch dough down; roll into a 13-in. circle. Transfer to a 12-in. pizza pan coated with cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Bake at 425° for 8-10 minutes or until golden brown., Meanwhile, drain salsa, discarding the liquid. In a large skillet over medium heat, cook and stir the tomatoes, onion and green pepper in oil until crisp-tender. Combine eggs and seasonings; add to the pan. Cook and stir until eggs are set., Spoon salsa and egg mixture over crust; sprinkle with cheese. Bake for 3-5 minutes or until cheese is melted.

PESTO VEGETABLES

Steps:

• Cook and drain vegetables as directed on package.
• Toss vegetables and pesto. Sprinkle with cheese.