PESTO BRUNCH PIZZA

PESTO BRUNCH PIZZA

The other day I decided I needed french toast like Fruit Loops needs cold milk. So, I got up, dredged some whole wheat toast in egg batter full of cinnamon and vanilla, spread on some cream cheese and drizzled fresh blackberry and raspberry compote on top. Super random, but that’s what binge watching Diners, Drive-in’s and Dive’s does to ya. Yesterday, I could not get breakfast pizza off my mind (what’s better than dipping crust in ranch, RUNNY EGG). I’m all about tackling that ridiculous recipe that includes freezing dough for 12 hours, marinating some random, hard as shit to find rare meat for three days, or remembering to take out alllllll the ingredients ahead of time so they’re at room temperature (why, WHY is this so hard to remember). But more times than not, I want something that’s on the less intense side, but packed with taste. So here’s a semi-fancy pants breakfast/brunch pizza that’s super easy to make:

  • 1 whole wheat frozen dough (I got mine at Whole Foods)
  • fresh pesto (find in the pasta aisle or in the refrigerated section by the fresh pizza ingredients at WF)
  • fresh mozzarella
  • one sliced heirloom tomato
  • 4-5 cracked eggs
  • bake in the oven for 5-10 minutes at 500 degrees
  • add fresh arugula, serve

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