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Servings:
2
Yield:
1 pizza
This pesto pizza can also be served for breakfast.
Ingredients
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2 tablespoons Herb Garden Pesto
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Scallion
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1 egg
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Salt and pepper
Directions
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Place pizza stone or inverted baking sheet on rack in top third of oven.
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Heat oven to 450 degrees.
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Transfer stretched dough to parchment.
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Dot dough with pesto. Scatter with scallion and cheese blend.
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Transfer to oven: Slide parchment ontostone or baking sheet. Bake 10 minutes, then crack 1 egg on top of pizza, season with salt and pepper, and bake until egg sets and yolk isslightly runny, 5 minutes.
Originally appeared: Whole Living, September 2011