Breakfast Pizza with Pesto and Sun-Dried Tomatoes

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Mushrooms

  Brown, italian, or crimini, raw

  ¼ cup sliced or 18g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Pizza Dough

  Fresh - Whole Foods Market

  16 oz or 448g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ¼ cup or 62g

• Sun-dried tomatoes

  ¼ cup or 14g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Italian Seasoning

  McCormick

  ⅛ tsp or 0.1g

• Garlic powder

  Spices

  ⅛ tsp or 0.4g

• Onion powder

  Spices

  ⅛ tsp or 0.3g

• Mozzarella cheese

  Part skim milk

  8 oz or 227g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Parmesan cheese

  Grated

  4 tbsp or 20g

• Arugula

  Raw

  4 tbsp or 5g

Directions

1. Heat olive oil in a medium skillet over medium-high heat. Sauté mushrooms for 3-4 minutes until browned. Season with salt and pepper, then remove from heat.
2. Preheat oven to 475°F and position a rack in the center. Flatten pizza dough into a 12-inch circle with a lip around the edge. Transfer to a parchment-lined baking sheet and let rest for 10-15 minutes.
3. While dough rests, crack eggs into separate ramekins. Mix red pepper flakes, Italian seasoning, black pepper, garlic powder, and onion powder in a small bowl.
4. Spread pesto over dough, then arrange sun-dried tomatoes and mushrooms on top. Sprinkle with seasoning mix and top with mozzarella slices, leaving four wells for the eggs.
5. Bake on the highest rack for 5 minutes. Remove and press the wells if needed. Place an egg in each well and bake for 5-6 minutes for runny yolks or 7-9 minutes for firm yolks.
6. Let stand 1-2 minutes, then top with grated Parmesan and arugula. Slice and serve.

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