Breakfast Pizza With Kale Pesto And Sun Dried Tomatoes

Breakfast Pizza with Kale Pesto and Sun-Dried Tomatoes is a vibrant and healthy twist on your morning meal. This delicious pizza features a crisp, golden crust topped with a zesty kale pesto, rich sun-dried tomatoes, and creamy mozzarella cheese. A few eggs baked right on top add a hearty protein boost, making this pizza a complete and satisfying breakfast option. The combination of the earthy kale pesto, the sweetness of the sun-dried tomatoes, and the gooey eggs makes for a unique and flavorful start to your day. Perfect for weekend brunches or any time you want to indulge in a savory, nutritious breakfast.

Ingredients:

For the Kale Pesto:

• 2 cups fresh kale leaves, stems removed
• 1/4 cup walnuts or pine nuts
• 1/4 cup grated Parmesan cheese
• 1 garlic clove
• 1/4 cup olive oil
• Juice of 1/2 lemon
• Salt and pepper to taste

For the Pizza:

• 1 pre-made pizza dough or homemade dough
• 1/2 cup shredded mozzarella cheese
• 1/4 cup sun-dried tomatoes, chopped
• 4 large eggs
• Salt and pepper to taste
• Red pepper flakes (optional for garnish)
• Fresh basil leaves (optional for garnish)

Instructions:

1. Prepare the kale pesto: In a food processor, combine the kale leaves, walnuts or pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped. With the processor running, slowly add the olive oil and lemon juice, blending until smooth. Season with salt and pepper to taste. Set aside.
2. Preheat your oven: Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up as well.
3. Assemble the pizza: On a floured surface, roll out the pizza dough to your desired thickness. Transfer the dough to a baking sheet or a preheated pizza stone. Spread an even layer of kale pesto over the dough, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese and chopped sun-dried tomatoes over the pesto.
4. Add the eggs: Carefully crack the eggs over the pizza, spacing them evenly. Season the eggs with a pinch of salt and pepper.
5. Bake the pizza: Bake in the preheated oven for 10-12 minutes, or until the crust is golden and crispy, the cheese is melted, and the egg whites are set but the yolks are still runny.
6. Garnish and serve: Remove the pizza from the oven and let it cool slightly. Garnish with red pepper flakes and fresh basil leaves, if desired. Slice and serve immediately.

Enjoy your Breakfast Pizza with Kale Pesto and Sun-Dried Tomatoes as a deliciously unique and satisfying morning meal that’s sure to become a new favorite!