Ingredients

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