Description
Savory pizza for breakfast, brunch, or any meal of the day!
Ingredients
Units
Scale
- 1 can Pillsbury pizza dough, original
- 1/2 package of cherry tomatoes, halved
- Thyme
- Rosemary
- Salt & Pepper
- 3 shallots, sliced
- 4 crushed garlic cloves.
- 1/3 jar of Pesto Alla Firenze, Artichoke (or more if needed)
- Small package of soft goat cheese (2-4oz), cut up
- 2 cups shredded mozzarella cheese
- 4 handfuls of arugula
- 1 tsp fresh lemon juice
- 4 eggs (any style, over-easy preferred, 1 per person)
Instructions
- First roast, the cherry tomatoes. Preheat oven to 450. Line a baking sheet with aluminum foil. In a small bowl, toss tomatoes with thyme, salt, pepper, and a tablespoon of olive oil. Evenly spread on the baking sheet. Roast for 20-25 minutes until they start to char and shrivel. Remove from oven, and set aside in a small bowl.
- Preheat the oven according to your pizza dough directions and prebake the dough as needed following those same directions.
- Heat a medium pan over medium-high heat.
- Sauté the shallots and garlic until translucent and fragrant. Set aside in the same bowl as the roasted tomatoes.
- Cook your eggs to each guest’s preference and set aside.
- Spread the Pesto Alla Firenze over the crust.
- Layer with roasted tomatoes and shallots/garlic.
- Use a bit of the mozzarella cheese to slightly over the top of everything.
- Evenly place the soft goat cheese over the mozzarella.
- Top with remaining mozzarella cheese.
- Place back in the oven for about 8-10 minutes or until the cheese and crust start to turn golden and bubbly.
- While the pizza bakes, toss arugula with 1 tsp lemon juice, and a pinch of salt and pepper.
- Remove the pizza from the oven (cut if needed) and top with arugula mixture and an egg for each person.
- May want to let cool slightly before eating!