Chris and I were laughing last night after counting the number of times we have moved in the last four years – a total of FIVE times. It’s becoming a sort of sport for us; but this time we really hope the “We are never moving again!” claim sticks.
Though we are both beat from moving and pulling a 300lb washer up the stairs in our new townhome (no joke, I think Hulk and SuperWoman took over both of our bodies yesterday), Chris and I are happy in our new place.
A few of my top reasons I feel I can breathe a little easier now:
1. We have a dishwasher and a disposal (I think my husband might be more excited than be about this one)
2. We have a garage (no more shivering in a freezer car in the morning and scrapping ice off the windshield)
3. We have air condiitioning (you might think this is unnecessary in Montana but for me, it’s essential to sleep in a cold room)
4. We have a fireplace (this contradicts the air conditioning theory a bit but I’ve never admitted to being normal hehe)
5. Did I mention we have a dishwasher?!?!? (It’s official, I am more excited than Chris because that means easier clean-up for all my big messes in the kitchen!)
In celebration of moving, I decided to make a “mess” in the kitchen with this Italian-inspired breakfast pizza. I actually had a smile on my face as a I dirtied more than one dish in anticpation of using the dishwasher, is that funny or it is just sad? Ok, no need to answer that 🙂
I made the crust the day before, froze it and assembled the pizza the following morning so I wouldn’t have to get up at the crack of dawn…this worked really well and was relatively quick!
This spin on pizza makes for a flavor-packed and filling meal that doesn’t have to be reserved for breakfast. Plus the runny yolk is a delicious “sauce” for this dish…yummmmmm!
Italian Breakfast Pizza
1 cooked grain-free pizza crust (I divided this batch into 4 mini pizzas) OR your favorite pizza crust
4 large eggs
1/2 to 2/3 cup strained cottage cheese or ricotta cheese or a combo (I used 1/2 of both)
1 tsp italian seasoning
1/2 tsp garlic powder
three shakes of crushed red pepper, optional (omit if you don’t like heat)
8-9 sun-dried tomatoes, chopped
1/2 cup sliced mushrooms
1/2 tsp olive oil
fresh basil, chiffonade (thinly sliced)
1. Preheat oven to 375 F. Heat crust in preheated oven on baking sheet for 10 minutes if your grain-free crust is frozen like mine (or according to your recipe or manufacturers instructions if using store bought).
2. Meanwhile, pulse cottage cheese/ricotta with the italian seasoning and garlic in a food processor or blender until smooth. Spread on pizza crust evenly.
3. Sprinkle sun-dried tomatoes on top of the cheese mixture. Toss mushrooms with olive oil and place on top of crust.
4. Carefully crack eggs one at a time on top of pizza or place in the center of each of the mini pizza crusts. Be careful not the break the yolk if want a “yolk-sauce”.
5. Bake for 8-10 minutes until egg white is nearly cooked through. Turn oven to Broil setting and cook for 2-4 minutes or until egg is cooked to your liking. Sprinkle with fresh basil and serve immediately!
Makes four mini pizzas (this is what I made) or 1 large (cut recipe in half or fourths)
Now I am dreaming of different flavor variations…pesto breakfast pizzas..hummus breakfast pizza…