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This pizza is a great option for brunch or a meat-free dinner, with its mix of bright summery pesto, smokey ham and bacon and the eggs baked right in, which leads to a lovely yolks sauce when you cut it. Nice chilled glasses of Bogle’s Sauvignon Blanc or Bogle Rose are ideal to drink with it, as both offer a refreshing light, crisp and fruity balance to the richness of the eggs and the pungent pesto. I love them both!
For the pesto:
2-3 cups packed fresh spinach
1/2 cup walnuts
4 cloves garlic, minced
1 teaspoon saltKG
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
3 tablespoons lemon juice
1/2 cup Parmesano Reggiano, grated
1/2 cup olive oil
For the PIzza:
1 package of your favorite store-bought pizza dough or homemade dough to make 1 15” pizza
1 large red onion, very thinly sliced
4 ounces mozzarella cheese, grated
4 ounces Parmesano Reggiano, grated
1 cup cooked ham, cut into 1/4 “ cubes
4 pieces of bacon, cooked and crumbled
2 tablespoons olive oil
6 fresh eggs
2 tablespoons toasted walnuts for garnish
2 tablespoons lemon zest
1.Heat oven to 500. Stretch your dough to fit a round 15” diameter pizza pan or a rectangular baking sheet.
2.In a food processor, blend together the pesto ingredients until smooth. Season with more salt and pepper if necessary.
3.Spread the dough liberally with the pesto. Cover with both the cheeses and the onions. Add the ham cubes and bake for 10 minutes.
4.While the pizza is baking, heat a large frying pan with 2 tablespoons of oil and crack in the eggs. Cook the eggs on just 1 side just until the whites are no longer “jiggly” but beginning to set. Remove the eggs carefully and slide them onto the pizza. Bake the pizza another 5 minutes, then remove from oven.
5.Sprinkle on the crumbled bacon and garnish with the walnuts and lemon zest.
Note: you can substitute the spinach for any leafy greens such as kale, arugula, chard or a mix of greens, or even the traditional basil.
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