Pesto, Provolone & Egg Pizza
Have breakfast for dinner with this delicious pizza. Creamy EB eggs and melted provolone cheese taste great together!
Make This Recipe
- 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.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 Serving|