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Breakfast Pizza

Breakfast Pizza
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Breakfast Pizza

Breakfast Pizza

Have pizza for breakfast! A perfect way to start your day with eggs, pesto and tomatoes.

Yields2 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients

 1 cup Colavita Pesto Sauce
 1 cup shaved pecorino romano cheese
 1 cup Colavita Sun-Dried Tomatoes, cut into thin strips
 6 eggs
 Colavita Extra Virgin Olive Oil
 ¼ tsp salt per pizza
 ¼ tsp freshly ground black pepper per pizza
 1 recipe pizza dough or store bough pizza dough

Directions

1

Preheat your oven to 500°F. If you’re using a pizza stone, allow the stone to heat up for 30 minutes before baking on it.

2

Stretch out your dough on a pizza peel dusted with flour to about 12-14” in diameter or oblong shape.

3

Spread one jar of Colavita Pesto Sauce on the top of the stretched out dough.

4

Drain the Colavita Sun Dried tomatoes and cut them into thin strips. Sprinkle them on top of the pesto sauce.

5

Crack 3 eggs on top of the pizza, taking care to not let the whites spill over the sides of the dough.

6

Sprinkle with sea salt and drizzle about a tablespoon of Colavita Olive Oil over the top.

7

Slide your pizza into the oven and onto the peel and bake for 8-10 minutes, until the crust is golden brown and the eggs are set.

8

Remove from the oven and scatter half the amount of Pecorino cheese shavings over the cooked pizza along with some freshly ground black pepper. Serve immediately.

9

If you’re not using a pizza peel, you can bake your pizza on a baking sheet. There’s no need to preheat the baking sheet in the oven. You can line the sheet with a piece of parchment paper so you can easily remove the pizza after it has cooked.

Ingredients

 1 cup Colavita Pesto Sauce
 1 cup shaved pecorino romano cheese
 1 cup Colavita Sun-Dried Tomatoes, cut into thin strips
 6 eggs
 Colavita Extra Virgin Olive Oil
 ¼ tsp salt per pizza
 ¼ tsp freshly ground black pepper per pizza
 1 recipe pizza dough or store bough pizza dough

Directions

1

Preheat your oven to 500°F. If you’re using a pizza stone, allow the stone to heat up for 30 minutes before baking on it.

2

Stretch out your dough on a pizza peel dusted with flour to about 12-14” in diameter or oblong shape.

3

Spread one jar of Colavita Pesto Sauce on the top of the stretched out dough.

4

Drain the Colavita Sun Dried tomatoes and cut them into thin strips. Sprinkle them on top of the pesto sauce.

5

Crack 3 eggs on top of the pizza, taking care to not let the whites spill over the sides of the dough.

6

Sprinkle with sea salt and drizzle about a tablespoon of Colavita Olive Oil over the top.

7

Slide your pizza into the oven and onto the peel and bake for 8-10 minutes, until the crust is golden brown and the eggs are set.

8

Remove from the oven and scatter half the amount of Pecorino cheese shavings over the cooked pizza along with some freshly ground black pepper. Serve immediately.

9

If you’re not using a pizza peel, you can bake your pizza on a baking sheet. There’s no need to preheat the baking sheet in the oven. You can line the sheet with a piece of parchment paper so you can easily remove the pizza after it has cooked.

Breakfast Pizza

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