Sunny-Side-Up Breakfast Pizzas |
Eating pizza for breakfast is especially tasty when it's topped with an over-easy egg and flavourful vegetables like roasted peppers, purple onions and artichokes.
Ingredients
- 1 lb (500 g) pizza dough (see page 230), or a premade crust
- ½ to ¾ cup (125 to 185 mL) tomato or pizza sauce
- 1 cup (250 mL) cooked black or white beans, or half a 19 oz (540 mL) can, rinsed and drained
- 2 cups (500 mL) shredded mozzarella or other cheese
- Any toppings you like, such as mushrooms, finely chopped purple onions, roasted peppers, thinly sliced prosciutto, chopped jarred artichokes or olives, and/ or thawed frozen spinach with the excess moisture squeezed out
- 1 to 4 large eggs
- Basil leaves for garnish (optional)
Directions
1. For individual pizzas, divide the dough into 4 pieces and roll each out on a lightly floured surface. To make one big pizza, roll it into an oblong oval, leaving it slightly thicker around the edge to contain the runny egg.
2. Preheat the oven to 450°f.
3. Transfer the dough to a heavy baking sheet that has been sprinkled with flour or cornmeal, and spread with tomato sauce; scatter with beans and top with cheese and any toppings you like. Crack an egg into the middle of each individual pizza, or one to four eggs on top of a large oblong pizza. Bake for 15 to 20 minutes, until the crust is golden, the cheese is melted, the egg white is set, and the yolk is done to your liking. Garnish with basil leaves.
Printed with permission from Spilling The Beans: Cooking And Baking With Beans Everyday by Julie Van Rosendaal, Sue Duncan.
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