Pesto, Provolone & Egg Pizza
Have breakfast for dinner with this delicious pizza. Creamy EB eggs and melted provolone cheese taste great together!
15 mins Cook Time
25 mins Yield: 8 servings
- 4 Eggland's Best eggs
- 4 tablespoons pesto
- 5 slices provolone cheese
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 envelope pizza crust yeast
- 3/4 teaspoon salt
- 1 cup warm water (120-130 degrees)
- 2 tablespoons olive oil
- Additional cornmeal for dusting pizza stone (if using)
Preheat oven to 400 degrees F.
Combine flour, cornmeal, undissolved yeast, and salt in a large bowl; stir in warm water and olive oil.
Knead on lightly floured surface until smooth and elastic, about 4-6 minutes.
Roll dough into ball; shape to fit desired pizza pan or pizza stone.
Bake crust for 10 minutes; when done, carefully remove and spread pesto and provolone cheese on pizza; return to oven for an additional 8 minutes.
Remove from oven and crack 4 eggs evenly across pizza; cook for another 4 minutes or until egg is set.
When finished, allow to cool slightly before serving.
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