Sometimes breakfast is an all day meal. Sometimes pizza is an all day meal. Sometimes breakfast is pizza. Sometime my logical is impeccable. This pizza is loaded with flavour and vegetables and topped off with eggs and avocado for some extra protein and healthy fats to start the day. or end it, depending on how you feel about breakfast.
This is basically all my favourite savoury breakfast ingredients on a pizza. Usually I am not a big fan of this many ingredients on a pizza, I’m a simple paired back kind of pizza girl. until now. This is like a flavour explosion in your mouth and using pesto rather than a sugo as the base stops things from getting to soggy.
The cheese is actually fairly minimal for a pizza, the vegetables are the real hero here. I think I can get away with this many toppings because half of them go on when it’s already cooked. Plus the kale and zucchini shrivel up as you’re cooking them and the kale gets all crispy and delicious, adding texture to this vegetarian pizza.
My favourite pizza base recipe is this one, but leaving it overnight is so essential. And actually not a hassle at all when you’re doing pizza for breakfast. Make the pizza dough before you got to bed, let it rest in the fridge overnight, let it come to room temperature while you prep the oven and other ingredients/get coffee, then make your breakfast pizza. The recipe gives you enough for 4 pizzas so I usually make one into a breakfast pizza, freeze two (there’s instructions for this on the linked recipe), and then leave one in the fridge for a couple more days and have another pizza at another time. If you’re cooking for a few people you could just double the below recipe and use two bases straight away. I actually like the base best when it’s been left to rest for a couple of days in the fridge, it has more yeasty flavour.
Serves 2-4 depending on your hunger levels
Ingredients
1 pizza base (I use the above mentioned recipe and allow it to rest overnight or up to 3 days in the fridge)
1 Tbs semolina
2 Tbs pesto
1.5 cups roughly chopped kale
1 Tbs extra virgin olive oil
1 small zucchini, sliced into ribbons (you want a cup of zucchini ribbons)
1 lemon, zested
2/3 cup cherry tomatoes, halved
80-100g bocconcini, torn
3 eggs
1/2 an avocado, finely sliced
extra pesto for serving
2 x finely sliced radish
2 Tbs marinated feta
extra virgin olive oil and black pepper to serves
Directions
Preheat oven with a pizza stone on the bottom shelf to the highest temperature (mine is 250 celsius).
Prepare kale by massaging the oil into the leaves until glossy.
Prepare zucchini by mixing with the lemon zest and a generous squeeze of lemon.
Crack your eggs into 3 separate glasses so they’re ready to go when you need them.
Remove the pizza stone, dust in semolina and place the prepared pizza base on top. Spread pesto over the base and follow with the kale, zucchini and torn bocconcini. Scatter over 1/2 the tomatoes and place in the oven for 5 minutes, remove from the oven and pour eggs on thre edistant spots, not to close to the edge. Return to the oven for a further 5-10 minutes until the pizza is golden and the eggs have set.
Scatter over the remaining tomatoes, the slices of avocado, radish and the feta. add a few more drizzles of pesto and finish with a drizzle of extra virgin olive oil, a squeeze of lemon and black pepper.
HH. x
