Breakfast Pizza
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
10 mins
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Cook time
15 mins
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Total time
27 mins
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Ingredients
1 Kinnikinnick Pizza Crust - thawed (150 g)
3 medium white mushrooms - sliced (75 g)
4 cherry tomatoes – assorted colours/halved (44 g)
¼ small bell pepper - thinly sliced (45 g)
4 asparagus spears - chopped (30 g)
3 red onion rings - sliced thin (30 g)
⅓ cup shredded mozzarella cheese - reserve ½ (40 g)
2 medium eggs (90 g)
Optional: garnish with fresh avocado pieces
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Directions
- In a small pot of boiling water, blanch asparagus spears for 2 minutes. Drain and rinse in cold water. Set aside.
- Preheat oven to 435°F (223°C).
- Place thawed Kinnikinnick Pizza Crust directly on baking tray.
- Sprinkle thawed pizza crust with ½ of the cheese. Top with asparagus, pepper and tomatoes.
- Nestle 2 onion rings side by side towards center of pizza (reserve remaining onion). Carefully crack an egg in each of the onion rings.
- Bake in preheated oven for 12 minutes.
- Remove pizza from oven. Top with mushrooms, remainder of onion pieces and reserved cheese.
- Return pizza to preheated oven and bake until egg white is cooked (approx. 3 - 5 minutes).
- Remove from oven and let rest for 2 minutes before slicing.
- Top with fresh avocado if desired.
Yields 1 individual pizza
Tips & Variations
- For a twist try using our Basil Tomato Pesto recipe (available on this site) as the base. Drizzle with a balsamic reduction to finish.
- Use medium sized eggs (not large). It is important that the egg stay within the onion ring so it doesn’t run off the pizza during cooking.
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