Italian Breakfast Pizza
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.
Ingredients
- 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)
Instructions
- 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).
- 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.
- 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".
- 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!