Breakfast Pizza with Kale Pesto and Sun Dried Tomatoes
This breakfast pizza is a delicious combination of kale pesto, sun-dried tomatoes, mozzarella cheese, and eggs baked on a pizza crust.
Ingredients
- 1 pre-baked pizza crust (homemade or store-bought)
- ½ cup kale pesto
- ½ cup chopped sun-dried tomatoes
- 2 cups shredded mozzarella cheese
- 4 large eggs
Instructions
- Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
- Spread kale pesto evenly over the pizza crust.
- Sprinkle sun-dried tomatoes over the pesto.
- Top with mozzarella cheese.
- Make four small wells in the cheese and crack one egg into each well.
- Bake for 10-15 minutes, or until the crust is golden brown, the cheese is melted and bubbly, and the eggs are cooked to your liking.
- Remove from the oven and let cool slightly before slicing and serving.
Notes
- You can use store-bought or homemade pesto.
- Feel free to add other toppings, such as cooked sausage, bacon, or vegetables.
- If you prefer a runny yolk, bake the pizza for a shorter amount of time.