SUN-DRIED TOMATO BREAKFAST PIZZA

Image result for SUN-DRIED TOMATO BREAKFAST PIZZA

MAKES 1 PIZZA; SERVES 4

Pizza Crust

Fire-Roasted

Tomatoes
Mozzarella Cheese
Eggs
Sun-Dried Tomatoes

Pizza for breakfast? Yes, please! Breakfast pizza is one of my most loved dishes to make on the weekends for brunch. The cheese melts around the eggs and the flavors of the fire-roasted tomatoes and sun-dried tomatoes are phenomenal.

1 premade thin pizza crust
1 (14.5-ounce) can fire-roasted diced tomatoes, drained
2 cups shredded low-moisture, part-skim mozzarella cheese
4 large eggs
Pinch each of salt and freshly ground black pepper
1 handful sun-dried tomatoes, chopped (about 6 tomatoes; see note)

1. Preheat the oven to 450°F.
2. Lay the pizza crust on a baking sheet.
3. Spoon the fire-roasted tomatoes onto the pizza crust and sprinkle with the shredded cheese.
4. Make four little wells on the pizza, pushing aside the cheese and tomatoes, and crack the eggs into the wells. Pinch a little salt and pepper over the eggs.
5. Bake for 15 minutes, remove from the oven, and sprinkle the sun-dried tomato pieces over thepizza. Return the pizza to the oven and bake for another 5 minutes. Then remove from the oven, slice, and enjoy.

                                       
Image result for SUN-DRIED TOMATO BREAKFAST PIZZA

           NOTE
Sometimes I put the sun-dried tomatoes over or under the cheese—it just depends on how you like them baked. I like when they turn dark and get a little crispy, so I put them on the top of the cheese. Under the cheese, they are still delicious but are a little softer. If you don’t have any sun-dried tomatoes, you can still make this pizza and leave them off; this pizza is still a must-make and tastes great.

Commentaires

Articles les plus consultés