10-Minute Breakfast Pizza

Cooking Time: 5-7 minutes

makes 2 servings | 2 slices per serving

Introduction

Steps

  1. Preheat the oven to 375 degrees F.

  2. Spread the cheese over the crust + top with mozzarella. Bake for 5-7 minutes.

  3. Meanwhile, lightly saute the garlic for 30 seconds with a bit of olive oil. Add in the tomatoes and saute until tender- roughly 5 minutes. Toss in the kale for 30 seconds to simply wilt. Remove from the heat.

  4. While that is cooking, prep the eggs.

  5. Top the pizza with the tomato mix + 2 eggs. Cut into 4 slices, 2 slices and 1 egg per serving.

How to make

Ingredients

  • Udi's gluten-free pizza crust (for lower carb, use a cauliflower crust like @ caulipower)

  • 2-3 TB Shallot + Chive Boursin cheese, spread over the crust

  • 1 1/2 cups or enough to cover shredded mozzarella on top

  • 1 cup cherry tomatoes, halved

  • 1 large garlic clove, minced

  • large handful of shredded Lacinato kale

  • 2 eggs, I love @ Vital Farms pasture-raised eggs

  • Sea salt + red pepper flakes, to top

© 2020 R.A.W.

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